Apple Brownie *Recipe!

19 Oct

Apple Brownie1


Today I would like to post a simple Apple Brownie Recipe!

It’s very easy and delicious cake, so please try it out while I am gone to Japan ^^!

<Recipe> 7″ square mold

- Apple:                                   1 piece

- Unsalted butter:                         10g

- Granulated sugar:                      20g

- Lemon juice:                               5ml

- Egg (whole egg):                       2pcs

- Granulated sugar:                       65g

- Couverture milk Chocolate:       200g

- Unsalted butter:                        100g

- All-purpose flour:                        50g

- Baking powder:                            3g


*Combine couverture milk chocolate and unsalted butter (100g) in a bowl and put onto double boil. Melt and keep it warm.

*Preheat the oven to 180 degree C.


1. Prepare apple: Peel off the skin and cut into 8 pieces. Slice each into 3-5 mm. In a frying pan, combine butter, apple, sugar (20g) and lemon juice. Fry for few minutes until apple is soft and water is almost gone. Off the fire and leave aside.

2. In a large bowl, combine eggs and granulated sugar (65g). Whisk. Combine prepared melted butter and chocolate and mix gently.

3. Sift all-purpose flour and baking powder all at once. Gently whisk and combine the ingredients.

4. Add prepared apple and gently mix with spatula.

5. Pour the batter into prepared 7″ square mold and bake in 180 degree C preheated oven for 35-45 minutes.

6. Take out from the oven. Once cooled down, cut it out from the mold. Bon appetit!

Just so you know, all you need to do is to mix the ingredients one by one. It’s a moist chocolate cake so no need use hand mixer and make it so fluffy.

Apple Brownie

This recipe is really nice and moist for many days! Instead of apple, you can add nuts, raisin or any other things that you like. I used milk chocolate for the recipe, but of course you can change into dark chocolate (around cacao 50~60% will be good!).

Thank you so much for always supporting caramel factory and I will see you back in November classes!



November 2014 Class Schedule*

15 Oct

Hi there! Here is our November 2014 class schedule today. Thank you for waiting!

For the month of November, we will be conducting repeat & requested classes. Also, Coffee & Macaron Master Course (Day3) is back again together with Specialty Coffee & Macaron Framboise class! We have limited seats for all the classes so please do let me know if you are interested to join^^!

I will be going back to Japan from next week till November 4th, so I see you again once I am back! In December, I am planning special X’mas cakes and Entremet cakes so please look forward to it. Thank you so much for always supporting Caramel Factory baking classes!

1. Japanese Souffle Cheesecake & Diamant Sable *Request* – Basic Class -

Japanese souffle cheese

Japanese moist cotton cheesecake with simple and delicious butter cookie!

DATE:        November 12th (Wed.) 11:00am-2:30pm

FEE:           RM195 (RM149 for members)

2. Mont Blanc Rollcake & Creme Burlee Chocolat *Repeat* – Premier Class -

Mont Blanc Roll

Kokutou rollcake with rich chestnut cream inside. Caramelized hazelnuts.

Creme Burlee Chocolat

Rich chocolate creme burlee

DATE & TIME:   November 9th (Sun.)   11:00am-3:00pm

                           November 20th (Thurs.)   11:00am-3:00pm

FEE:                    RM210.00 (RM169.00 for members)

3.  Green Tea Layer Cake et Poire & Sable au Chocolat *Repeat* – Premier Class – 


Moist genoise cake decorated with green tea*white chocolate cream,

sandwiched with comported pear and tropical fruits jelly.


Rich chocolate sable with a hint of cinnamon spice

*Different recipe from Vanilla viennois. 

DATE & TIME:    November 16th (Sun.) 11:00am-3:00pm 

FEE:                    RM210.00 (RM169.00 for members)

4. Japanese Roll Bread & Apple Strudel Bun *Repeat* – Basic Class –


Soft Japanese roll bun!


 Apple bread with cinnamon and raisin

*Both recipes are different!

DATE & TIME:     November 15th (Sat.)    11:00am-2:00pm

FEE:                     RM180.00 (RM149.00 for members) 

5. Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons


This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped style of coffee making. It is known as the best way of making coffee and all participants will learn hands-on the techniques of how most coffee is made in cafes in Japan and Korea, as well as a detailed history and the characteristics of beans from different regions around the world.


The course is also intended to immerse you into the mastery of macaron making. Participants will be taught more than 10 kinds of macarons by both French and Italian meringue. The course is fully hands on and baking materials and ingredients are all provided. All participants will receive a certificate of completion from Caramel Factory!


Course Details


- Introduction To Hand-Dripping Coffee

- History of Coffee: Arabica and Robusta

- Countries and Roast grade

- Step by Step of Making Hand-Dripping Coffee: Make your own Coffee by HARIO method

- Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Papua New Guinea, Blue Mountain, etc.)

- Iced Coffee Making (Cooling method) 

- Introduction to Other Coffee Making Techniques: Syphon, Espresso machine and Mocha pot





macarons photo


Italian meringueBelgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron, Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

French meringue: Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron

DAY1:     November 8th (Sat.) 11:00am-5:00pm 

DAY2:     November 22nd (Sat.) 11:00am-5:00pm 

Day3:      November 29th (Sat.) 11:00am-5:00pm 

*All days include 1 hour lunch break b/w 1:30pm-2:30pm 

FEE:                    RM1,290.- *RM990 Special price for members who joined my macaron class before Or who is going to join Specialty Coffee & Macaron class.

6. Specialty Coffee & Macaron Framboise Class – Special Class -        

*Limited to Coffee & Macaron Master Course graduates only*  


This is a class designed for “3 Day Coffee Making and Macaron Master Course” graduates to enhance their knowledge on coffee making and macaron making. Students who want to further learn about coffee and macaron making, please come and join our unique class!

For students who are newly interested in joining the 3 Day Course, we have class in August (you will be entitled to join the Specialty Coffee class as well^^). Please check the class details below!



Here are the class details.

<Coffee Comparison>

- Learn “Cupping”: Using different kind of coffee beans from commercial beans to specialty coffee beans (COE beans) which I brought back from Japan, you will learn how to do the “coffee cupping”, which is a way to observe the coffee aromas and tastes.

- Pour over coffee: You will practice hand-dripping coffee again. (Beans: Specialty coffee beans/ COE coffee beans, Kaldi brand coffee beans, Brazil Santos, etc.) Let’s try out classmate’s coffee!


We will bake lovely raspberry tower macarons in French meringue method (6cm size x 6pcs).

DATE & TIME:    November 30th (Sun.) 11:00am-4:00pm

FEE:                    RM195.-


To register please contact me by email: (Tomoko). Thank you and looking forward to seeing you soon!!!

Charlotte Poir*Apricot Sable

1 Oct


It’s October! We are starting October class from this weekend. First, Charlotte Poir & Apricot Sable class! I haven’t taught this class in 2 years so would like to explain a little bit about it.

Charlotte Poir, meaning “Lady’s hat” in French, is a Pear Mousse Cake with Biscuit cake around. Normally the mousse is vanilla flavor (with some alcohol), but my cake will be caramel flavored mousse (without any alcohol). We will bake biscuit, which can be used for the finger biscuit for Tiramisu as well.


With homemade comported pear

Another recipe for this class is Apricot Sable. It’s a simple French style butter cookie. In the class we sandwich apricot jam, but other jams like raspberry will be nice too!


Here are the schedule;

*We received 1 cancellation this weekend on October 5th (Sunday), so please let me know if anyone like to join. Thanks!

DATE:        October 5th (Sun.) 2:00pm-5:30pm – 1 more seat left!                  

                  October 15th (Wed.) 11:00am-2:30pm – FULL

FEE:           RM195 (RM149 for members)

Have a good day!

Specialty Coffee Shops in Tokyo! vol.2

26 Sep

Bear Pond Espresso @ Shibuya

Located right in the heart of Shibuya,  Bear Pond Espressois also worth visiting. It’s not really a Specialty coffee bean place but is specialized in espresso.

Bear pond no.8

The photo is not allowed inside the shop, so I show you the outside^^. We ordered their Espresso and Cappuccino for take away. It was really nice! The coffee was freshly roasted at their shop so we bought back a packet of beans as well!

I have been making lattes with their house blend in my home espresso machine and it taste very nice, well grounded, fruity and not too bitter:)

Bear pond

Sarutahiko Coffee @ Ebisu

Ebisu, 1 stop away from Shibuya on train, there is this another excellent coffee shop called Sarutahiko Coffee.



This shop is very small with a few tables and high chairs, and my family could barely fit in… (my husband had to carry our son on carrier while I squeezed in one person space with my daughter), but their service and coffee was excellent that everything was alright! We went on a rainy day and the shop lady helped us put the stroller outside and fold the umbrella. I know that Japanese hospitality is quite good, but this shop was beyond our expectations. I bet regulars come back because of this.


Like these two senior men.

Excuse me on this photo shot, but I couldn’t help taking them because it was such a heart warming scene of two men, one with a retro hat, chit-chatting over a cup of coffee before they start the day. Sometimes the customers add the scenes to the coffee shop and makes the whole experience nice and memorable.

We ordered their specialty Iced coffee in hand-dripping style. You can see the pour over tools in front of the man in the second photo. Their house roast is rather dark and is suited for iced coffee and it was really nice!


We visited a couple more coffee shops but these are the Specialty Coffee Shops we went. I enjoyed the beans we brought back from Japan, and some with my students! I hope to visit back some of the shop and other coffee shops in my next Japan trip!

Thank you for always visiting my blog & Have a great weekend!



Specialty Coffee Shops in Tokyo! vol.1

25 Sep



Speaking of Specialty coffee, I would like to introduce some of the coffee shops I visited in my last Japan trip!


The Roastery @ Omotesando (Harajuku)




First is The Roastery in Harajuku, Tokyo.

Harajuku, Omotesando and Shibuya areas are known to have nice cafes and coffee shops. Many popular pancake shops are also located here and recently, Magnolia Bakery, the famous NY cupcake shop, opened their first branch in Japan as well! It’s a trendy and hot spot for the cafe lovers!

The Roastery is located in one of the small stretch of road that leads from Omotesando Harajuku to Shibuya.






The shop reminds us of some cozy cafes in the west coast of the U.S., and being part of a large restaurant & cafe group, it’s quite spacious for a cafe in Tokyo.




They serve New York Ring here! It’s a donuts made from croissant dough and is popular as ‘cronuts’ in the U.S.!

Their coffee menu is quite simple and you choose from Americano, Espresso and Cappuccino from the two types of coffee beans. They change the beans on a weekly basis, more or less. The beans are roasted in the shop itself, as you can see from the first photo, and they share the same Specialty coffee beans with NOZY coffee, another famous coffee shop in Tokyo.





We tried their cappuccino and espresso, together with the N.Y. Ring! The espresso had a very powerful flavor, and even with cappuccino where normally milk makes the coffee tastes blend, I could feel the strong characteristics of the Specialty coffee beans. We liked the coffee beans so much that we bought back a few packets of COE and Specialty coffee beans that were available in the shop. Price range from JPY1,200/200g to JPY1,800/200g (RM40-RM70).

As for their Americano, they were using French Press and not hand-dripping (pour over) style.


Coutume @ Omotesando (Aoyama)

Just 10 minutes walk from The Roastery, in same Omotesando (Aoyama) area, we found another Specialty Coffee shop called Coutume. This shop, which is newly opened in April 2014, is a Paris found cafe. It has various kinds of coffee but especially specializes in French Press.




Look at this French Press machine! It is completely computerized and looks very stylish!

I honestly don’t appreciate French press as much as the hand dripping style, but some people say that French press can extract the nice coffee oil which the hand dripping will take away from using filter paper.




In contrast with the wooden feel of previous cafe, The Roastery, Coutume was a bright and white stylish cafe! Fashionable like Paris!




Even the way they serve was cute and stylish, with some details of the coffee bean explained in the transparent cube that came along with the coffee.




We ordered their specialty French press hot and ice coffee. My friend ordered their Pour over coffee and it was served in this cute glass pot.



Overall we had a good experience! My husband liked the modern and minimalist design and of course the automated French press machine was very impressive! Ok, I will talk about other cafes in my next post! Have a good day!

Thank you for visiting my blog!



BEAM @ Sri Damansara

23 Sep


The other day, I had a chance to visit a cafe called BEAM at Sri Damansara, thanks to my dear student who recommended me of this newly opened shop! It opened in end of July. I wouldn’t have known of this shop otherwise because the coffee and cafe business in Malaysia is expanding vast in the last couple of years. (My student has joined our coffee & macaron master course, by the way. I am glad to be sharing such information with students lately^^…)


As soon as I entered the cafe, I immediately liked this spacious yet cozy ambience. It seemed that this shop lot was a former warehouse, thus the table and chairs were displayed spaciously and had couple of areas in theme. This corner close to the door caught my eye as I entered, and before I even checked their menu I was impressed by how various coffee items and tools they carry for sale. They had the same kettle, coffee filter, syphon machine and others that I have, and they also had some unique coffee tools. I even found two sets of water-dripping machine on the high table (this was of course not for sale).

And then we came to the counter to order our coffee.


Specialty coffee and… Kopi O?

First, I was surprised that they handle Specialty coffee beans here, which is still quite new and difficult to find in Malaysia. Then I was surprised that they also serve the local coffee as well because normally those two do not exist together in the same cafe. But soon after we order our Macchiato and Hand-drip Specialty Coffee (Papua New Guinea bean), the man who made us a hand-drip coffee explained to us all.


It seems like this cafe was built by a coffee wholesale company who has been supplying local and Arabica coffee beans, and now Specialty coffee beans, to cafes and coffee shops in Malaysia since 70’s.

No wonder!

That explains why they have so much knowledge and sources of coffee beans, not only the local beans but also the other kinds. When he mentioned, “We made this cafe to educate people on Speciality coffee beans”, I was clapping hands in my mind(!) because I was just trying to teach my coffee & macaron course graduates what Specialty coffee beans are and how good the tastes are through my Specialty Coffee class.

WP_002205 (1)

He poured the coffee carefully and steadily… very similar to how I make mine, but slower and with more using his whole body.

He gave us a nice and informative talk. Thanks!


Specialty coffee beans are rather limited and hard to get, and in Japan it costs about RM70/200 gram. But now you can get here in Malaysia with around RM28/150gram!

They had various raw beans and a roaster which if we request they will roast for you (it takes about 20-30 minutes) at the shop. Their main roaster factory seem to be just around the corner from this cafe.


Specialty coffee beans are picked carefully so it normally indicates details such as farmer, altitude, the way they dry the beans and the aroma you can taste from each beans. After we carefully looked at the list of beans here, we bought back a packet of Tanzania Specialty coffee beans (Tembo Farm), which was roasted only 2 days ago in their factory.


After we went back home, we straight away made a coffee from this bean. It was really fresh and had a nice fruity flavor…

I really enjoyed the experience there, and although it’s a little bit far from my house, I cannot wait to go back there!


Thank you for always visiting my blog ^^!

October 2014 Class Schedule*

15 Sep

Hi there! Today I would like to post our October 2014 class schedule! This month we continue to focus on seasonal autumn fruits such as Pear and Chestnut! We have a new menu, Mont Blanc Rollcake, which is French adapted Japanese rollcake with a sumptuous chestnut cream filling. I am also teaching a class on Charlotte Poir, which is a pear mousse cake. I will also be repeating some classes from previous months.

I will be going back to Japan at the end of October for two weeks again, so our classes this month is somewhat limited! Enjoy!

1. Charlotte Poir & Apricot Sable – Basic Class -

charlotte poirCaramel mousse cake filled and decorated with comported pair. We will also make the biscuit cake.


Simple biscuit sandwiched with apricot jam.

DATE:        October 5th (Sun.) 2:00pm-5:30pm – FULL

                  October 15th (Wed.) 11:00am-2:30pm – FULL

FEE:           RM195 (RM149 for members)

2. Mont Blanc Rollcake & Creme Burlee Chocolat – Premier Class -

Mont Blanc Roll

Kokutou rollcake with rich chestnut cream inside. Caramelized hazelnuts.

Creme Burlee Chocolat

Rich chocolate creme burlee

DATE & TIME:    October 12th (Sun.)   11:00am-3:00pm – FULL

                           October 18th (Sat.)     2:00pm-5:30pm – FULL

FEE:                    RM210.00 (RM169.00 for members)

3.  Green Tea Layer Cake et Poire & Sable au Chocolat – Premier Class – *Repeat Lesson*


Moist genoise cake decorated with green tea*white chocolate cream,

sandwiched with comported pear and tropical fruits jelly.


Rich chocolate sable with a hint of cinnamon spice

*Different recipe from Vanilla viennois. 

DATE & TIME:    October 19th (Sun.)   11:00am-3:00pm – FULL

FEE:                    RM210.00 (RM169.00 for members)

4. Japanese Roll Bread & Apple Strudel Bun – Basic Class – *Repeat Lesson*


Soft Japanese roll bun!


 Apple bread with cinnamon and raisin

*Both recipes are different!

DATE & TIME:     October 1st (Wed.)    10:30am-1:30pm *New!*

                             October 11th (Sat.)    11:00am-2:00pm – FULL 

FEE:                     RM180.00 (RM149.00 for members) 

To register please contact me by email: (Tomoko). Thank you and looking forward to seeing you soon!!!


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