Pull Apart Traditional Soft Bread
Make your own fluffiest mini buns and soft twisted sugar bread without using preservatives !
Our 8 bite-sized buns are filled with 3 traditional flavours which are Kaya, Peanut and coconut. You will also be learning how to make soft sugar twisted bread that is full of flavour as the twist creates yummy pockets of sugar deliciousness when eat together.
Date:
23 Oct Wed 2pm – 6pm
*Class conducted in mandarin. English recipe given.
- How to to achieve soft bread texture
- Techniques in kneading dough to achieve window pane stage
- Learn about fermentation of bread
- How to prepare the fillings for Peanut and Coconut.
- How to shape dough and wrap the fillings
- How to make Sugar twisted bread
- Bread baking temperature tips
- Learn the trade secrets to achieve a good bread texture
Our 8 bite-sized buns are filled with 3 traditional flavours which are Kaya, Peanut and coconut. You will also be learning how to make soft sugar twisted bread that is full of flavour as the twist creates yummy pockets of sugar deliciousness when eat together.
Date:
23 Oct Wed 2pm – 6pm
*Class conducted in mandarin. English recipe given.
What you'll learn
- How to prepare bread dough- How to to achieve soft bread texture
- Techniques in kneading dough to achieve window pane stage
- Learn about fermentation of bread
- How to prepare the fillings for Peanut and Coconut.
- How to shape dough and wrap the fillings
- How to make Sugar twisted bread
- Bread baking temperature tips
- Learn the trade secrets to achieve a good bread texture
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hear what our Students have to say
Both my friends & my Sister we enjoyed and had so much fun and we make new friends too at yesterday 3D novelty agar agar class,Thank you Brenda for organising the course & sending us sms to remind us of the event.And Thanks to Penny & Alice Teo for your patience in guiding us the steps & the demo was explained very clearly & detailed.And Thanks trainer Alice Teo for the heart shaped agar agar mould & your yummy chendol agar agar.Hope to attend another course soon.�