This week starts my new semester - Advance In Baking after a long 6 months break. Well, its time to get into momentum... Its going to be another 60 weeks workshops plus 6 days of practical and theory exams. We had brefing over the topics were are going to cover. This time practical will include oral test as well.... hmmm gets tougher as we progress plus a write up on topic pick by the school. I am very grateful my husband and children are very supportive over my career and educational path. May Allah blessed... Iny'Allah.
Practising on the chocolate lettering....
Italian Meringue Butter cream. Cream the butter and cake margarine till fluffy into two fold. Boil the sugar and water to form crystalization. Whisk the egg white and sugar till meringue stage. AT 120' deg add sugar syrup to meringue and later it to the creamed butter.
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