Nougat & Nougat Biscuits
5 Oct Thu 2.30pm – 6.30pm
8 Oct Sun 2.30pm – 6.30pm *FULL
*Class conducted in mandarin. English recipe provided.
What you'll learn- Introduction of ingredients.
- The principles of making Nougat
- Understanding the ratio of sugar
- Formulation variations and methods
- The secret of soft and QQ nougat
- Scallion nougat biscuits making
- Storage, packaging
hear what our Students have to say
Many thanks to Brenda and her team for giving me a wonderfully fulfilling baking session today! I enjoyed every second of it and I had a lot of take - aways (not just the cookies =P) from a single session with them. Amazingly, the instructor was able to identify the potential struggle any budding baker may encounter in the learning process and thus she was very meticulous in checking on the progress of the participants. She was also very encouraging and I experienced many small steps of success as my confidence grew under her guidance and affirmation. I had a most satisfying learning experience and I look forward to be able to join more sessions with the team again soon! =)