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July 2016 class schedule*

16 Jun

 

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Hi there!

Today I am posting July 2016 class schedule! 

I am introducing bread classes in July! Homemade breads are healthy and good, and I receive happy voices from my students that they are often making bread at home after learning in my class. For soft buns, I have 2 classes such as Japanese Snow White Bread, Bagel and Donuts. And for the new class, I am teaching hard type of bread – Cranberry cream cheese bread & Petit baguette. I hope these breads will give you joy in your daily baking^^.

I will also be conducting our new Coffee & Macaron Master Course. So for those who have been waiting for macaron class, please find the details at the bottom.

 

Here is the schedule of July 2016 class (click for Class Calendar);  

 

<July 2016>
1. Bread class 1 ~ Japanese snow white bread & Ham and cheese roll ~

Japanese snow white bread

Snow White Bread

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Ham and Cheese Roll

(We will use Halal Chicken Ham)

DATE:       July 16th (Sat.) 10:00am-1:30pm – FULL

                   August 13th (Sat.) 10:00am-1:30pm – FULL

    FEE:      RM200 (RM159  for members)

 

2. Bread class 2 ~ Chocolate bagels & Japanese donuts ~

Bagels2

Chocolate walnuts bagels

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kinako & chocolate coating

DATE:       July 16th (Sat.) 2:00pm-5:30pm – FULL

                   August 13th (Sat.) 2:00pm-5:30pm

    FEE:       RM200 (RM159  for members)

 

3. Bread class 3 ~ Cranberry cream cheese bread & Petit baguette ~

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Cream cheese and cranberry inside

Petit Baguette

French style mini baguette

DATE:      July 17th (Sun.) 11:00am-2:30pm – FULL

                  July 23rd (Sat.) 10:00am-1:30pm – FULL

   FEE:      RM210 (RM169 for members)

 

4. Tart au Tiramisu & Chocolat Orange Finacier -Premier Class- 

cocoa-finanche5-30

 

DATE:      July 21st (Thurs.) 11:00am-3:00pm

                  July 24th (Sun.) 11:00am-3:00pm – FULL

    FEE:     RM210 (RM169 for members)

 

5. Ramadan Special Class! – Season Special Class – 

~ Moist Carrot Cake & Chewy Chocolate Chip Cookie & Fudge Brownie ~

 

DATE:       July 2nd (Sat.) 11:00am-3:00pm – FULL

    FEE:       RM250 (RM195 for members)

 

6. Caramel Nuts Tarte & Sable Mandian – Premier Class – *Request*   

   

Caramel Nuts Tart (middle)

Nutty cookie using cassonade sugar

DATE:      July 3rd (Sun.) 11:00am-3:00pm  <– 1 more seat left!            

    FEE:      RM210 (RM169 for members)

 

7. Tokyo Lemon Chiffon Cake & French Chocolat Sable

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Fresh & moist lemon chiffon cake

with lemon icing

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Cocoa sable sandwiched with chocolate * hazelnuts praline

with a hint of French Guerande salt

DATE:      July 23rd (Sat.) 2:00pm-5:30pm 

   FEE:      RM200 (RM159 for members)

 

 

 

<Coffee & Macaron Master Course>

 

Coffee & Macaron Course is an intensive 2-day course designed for students that are interested in mastering  the art of making macarons and coffee brewing (focusing on hand-dripping). For more details of this course kindly refer to my blog post; Coffee Making and Macaron Master Course!

 

 

As for the date and fee;

DAY 1:   July 31st (Sunday) 10:30am-5:00pm

DAY 2:  August 7th (Sunday) 10:30am-5:00pm

FEE:      Promotion RM990 (original price RM1,290) – 3 more seats left!

*It’s a full day course with 30 minutes lunch break. We will make various types of macarons (more than 12 kinds) over these 2 days. Each session will start with macaron making and you will learn about coffee in the 2nd half of the day tasting delicious macarons and coffee. It’s a fun class and I am looking forward to having good time with you!

 

For registration, kindly email at caramelmoko@gmail.com (Tomoko). 

I am looking forward to hearing from you!!!

 

Cheers,

Tomoko

 

 

 

 

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.

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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*

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

sandwiched with comported pear and tropical fruits jelly.

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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*

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Soft Japanese roll bun!

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 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: caramelmoko@gmail.com (Tomoko). Thank you and looking forward to seeing you soon!!!

Bread class*

21 Aug

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Have you ever tried Japanese Roll Bread (ロールパン) ?

This is a traditional bread in Japan, and just like the loaf, we grow up eating this bread^^. It’s a simple and nice bread to eat on its own but you can also make them into sandwiches by putting ham, boiled egg, tuna, and many other things. As a Malaysian, you can also sandwich butter and kaya! In fact, I tried it the other day and it tasted good~!   

So in September class, I would like to introduce you this Japanese Roll Bread (6pcs) together with Apple Strudel Bun (7″ roll size).

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This is Apple Strudel Bun. Unlike my other breads I introduced you in the past, this bread is butter-rich and it’s almost like a pastry. The photo is one of the trial ones I made before, so it will look slightly different during the class. We will roll in apple together with cinnamon and raisins, and will put almond slice on top! Yum yum…

Both are very nice recipes so I hope to contribute on your future breakfast! hehe…

Thanks to you, our two classes are currently full. But I am definitely going to repeat this class either this month (weekday) or in October. So for those of you who are interested in, please contact me still!

DATE & TIME:     September 14th (Sun.)       1:00pm-4:00pm – FULL 

                             September 18th (Thurs.)    11:00am-2:00pm – FULL

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

Cheers,

Tomoko

September 2014 Class Schedule*

15 Aug

green tea layer cake

Hi there!

Time flies and it’s already middle of August! The last few weeks have been rather gratifying for me because my daughter is having a summer holiday and she is around, together with my son. My daughter likes to follow me to the shop because she gets to “taste” my macarons and also likes to help me baking. Even at 3.5 years old she’s an enthusiastic student, and very focused! I always have to look for something she can do at the shop… which delays my work but it’s okay. I enjoy spending these moments with my kids!

By the way, month of September is a beginning of Autumn season. In Japan, we have a saying “Autumn is a season with good appetite (食欲の秋).” This is because many foods and fruits will be around this season such as; apple, pear, persimmon and chestnuts. It’s a great season to visit Japan and enjoy seasonal foods!

So in the month of September, I would like to introduce you cakes with apple and pear. And pear, chestnuts in the coming months! I would also like to teach you various kinds of genoise (sponge cake) in the next coming months, so that you can practice decorating cakes!

Here are the class details. *Please also refer to the Class Calendar.

1.  Green Tea Layer Cake et Poire & Sable au Chocolat – Premier Class –

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

sandwiched with comported pear and tropical fruits jelly.

Sable au Chocolat

Rich chocolate sable with a hint of cinnamon spice.

*Different recipe from Vanilla viennois. 

DATE & TIME:    September 13th (Sat.)    11:00am-3:00pm – FULL

                           September 28th (Sun.)   1:00pm-5:00pm – FULL

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

2. Popular Bread Class!

    Japanese Roll Bread & Apple Strudel Bun – Basic Class – 

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Soft Japanese roll bun!

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 Apple bread with cinnamon, raisin and raisin

*Both recipes are different!

DATE & TIME:     September 14th (Sun.)    1:00pm-4:00pm – FULL 

                             September 18th (Thurs.) 11:00am-2:00pm – FULL

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

3. Apple Caramel Pound Cake & Pecan nuts Chocolate Cheesecake *Request Lesson* – Basic Class – 

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Moist caramel marble pound cake with caramelized apple.

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Oreo crust and chocolate cheesecake. Simple and delicious recipe!

DATE & TIME:     September 4th (Thurs.)    11:00am-2:30pm 

                             September 27th (Sat.)      11:00am-2:30pm

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

4. Tiramisu & Swirl Sable *Request Lesson* – Premier Class – 

tiramisu

3 layer Tiramisu with Genoise sponge cake.

swirl sable

 Simple swirly buttercookie

DATE & TIME:     September 20th (Sat.)    11:00am-3:00pm  – 1 more seat left!

                             September 24th (Wed.)  11:00am-3:00pm

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

5. Paris Brest & Eclair au Chocolat *Request Lesson* – Premier Class – 

Paris brest

Popular choux pastry in a ring form with hazelnuts praline cream inside!

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Eclair with chocolate custard cream.

DATE & TIME:     September 16th (Tue.)    11:00am-3:00pm  *National Holiday* – FULL

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

We also have a Specialty Coffee class;

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

*Limited to Coffee & Macaron Master Course graduates only*  

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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!

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cupping

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!

<Macaron>

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

DATE & TIME:    August 3rd (Sun.) 11:00am-4:00pm – Finished                               

                           September 7th (Sun.) 11:00am-4:00pm

FEE:                    RM195.-

 

To register for classes, please email me at caramelmoko@gmail.com (Tomoko). I am looking forward to hearing from you!!!

Red bean buns*

6 Aug

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I got this Red bean bun from one of my students! It’s her hand-made bun^^! She told me that ever since she learnt the snow white bread from me, she is making buns for her family on weekends. Wow!

She also made the red bean paste from the scratch!

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We are so used to the already made red beans, but this one tasted less sweet and very warm^^. We enjoyed the buns for our breakfast. Thank you, WY!!!

April 2013 Class Schedule*

24 Mar

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Thank you for waiting for the April Class Schedule!

This month we have couple of new classes including Afternoon tea special class, and some requested classes. We also have bread classes (I combined 2 popular items in one class), so for those of you who missed them last year please join us!

<April 2013 Schedule>

1. Earl Grey Tea Cheesecake (7″ whole) & Egg Tart (Flan Nature) mini size 5pcs

tea cheese cake

Earl grey tea cheesecake with oreo crust

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DATE:        April 6th (Sat.) 11:00am-2:30pm —> Finished.

                        April 21st (Sun.) 11:00am-2:30pm —> FULL

                       May 11th (Sat.) 2:00pm-5:30pm —> FULL

FEE:            RM180 (RM139 for members)

2. Afternoon Tea Special

We will bake 4~5 items with classmates and have them in afternoon tea party style with 2 types of tea selection!

All the items below are *NEW* recipes in Caramel Factory class.

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<MENU> 

*Scone raisin ~ Mariage Freres style~

*N.Y. style cheesecake ~ with blueberry sauce ~

*Japanese Rollcake ~ non souffle type ~

*Whole wheat cookie ~ make your own DIGESTIVE cookie ~

*Nutty Brownie <— Added!

*Tuna sandwich

DATE:        April 20th (Sat.) 11:00am-3:30pm —> FULL

                        May 12th (Sun.) 11:00am-3:30pm —> FULL

                        May 23rd (Thurs.) 11:00am-3:30pm

FEE:            RM220 (RM169 for members)

3. Pistachio Pound (7″ pound) & Chilled yogurt cake (6 cups)

DSC_0788Pistachio marble pound with dark cherry in the middle

yogurt cakeChilled yogurt cake with homemade blueberry sauce on top

DATE:       April 27th (Sat.) 11:00am-2:30pm

    FEE:       RM180 (RM139  for members)

 

4. Paris Brest (7″ round) & Eclair au Cafe (4pcs)

Paris brest

Round ring choux named after “tour de France” (shape represents bicycle wheel), with delicious praline cream inside 

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Eclair filled with coffee cream and coated with chocolate

DATE:        April 7th (Sun.) 11:00am-3:00pm —> Finished.

    FEE:       RM195 (RM149  for members)

6. Japanese cream puff (mini 18pcs) & Vanilla viennois cookie (10pcs)

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DATE:       April 17th (Wed.) 11:00am-2:30pm —> 1 more seat left!

    FEE:       RM180 (RM139  for members)

 

 

7. Caramel Factory Hokkaido Chiffon Cake (7″ whole) & Miroir cookie (almond cookie sandwiched with hazelnut praline)

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miroir2

DATE:      April 18th (Thurs.) 11:00am-2:30pm –> FULL

    FEE:       RM180 (RM139  for members)

 

 

 8. Japanese souffle cheesecake (7″ whole) & Diamant vanille (10pcs)

Japanese souffle cheese

DATE:      April 12th (Fri.) 11:00am-2:30pm —> Finished.

    FEE:       RM180 (RM139  for members)

 

9. Bread class 1 ~ Japanese snow white bread & Ham and cheese roll (6pcs each) ~

Japanese snow white bread

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DATE:      April 13th (Sat.) 11:00am-2:30pm —> Finished

                      April 24th (Wed.) 11:00am-2:30pm —> FULL

                      May 18th (Sat.) 10:30am-2:00pm —> FULL

    FEE:       RM180 (RM139  for members)

*Bread class will be conducted with smaller group 6 person maximum.

 

 10. Bread class 2 ~ Japanese donuts (kinako & chocolate) & Chocolate bagels (6pcs each) ~

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Bagels2

DATE:      April 14th (Sun.) 11:00am-2:30pm —> Finished

                      April 25th (Thurs.) 11:00am-2:30pm —> FULL

                      May 18th (Sat.) 3:00pm-6:30pm —> 1 more seat left!

    FEE:       RM180 (RM139  for members)

*Bread class will be conducted with smaller group 6 person maximum. 

 

To register for classes, please email me at caramelmoko@gmail.com (Tomoko). Thank you and looking forward to seeing you soon!!!

Donuts!

6 Feb

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I made some doughnuts today!

This donuts is a bread type and you make it with “yeast”. Even though you fry, it’s rather healthy like a bread! I like its bouncy texture.

 

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I had them with Japanese kinako (soy bean powder). This is one of my favorite way of having donuts. Hope to introduce to you all in my future class!