Pastry Chef??

It's been almost a year since i last blogged. To be exact, i stopped blogging the month i entered Shatec. A drastic changed. People have asked me infinite number of times 'Why did i decide to change from fashion to baking?' I always reply jokingly, 'Because i want to make a dress outa cake!'

Honestly, it's because i was young and stubborn and like many, i chose the WRONG course. I love fashion. But being in fashion and loving fashion is completely 2 different things. To be in fashion, you not only got to love~ it.. i got to DIE for it!

Now, chefs are thinking, 'Isn't it the same for chefs?' Yes, it is. In the kitchen, you not only have to endure long hours of standing, constant scolding for senior chef, wrinkly hands from washing but LOW pay too! But despite all these, the end results(especially the tasting part) always satisfy me.

Through my almost 1 year in Shatec, I've learn to bake lots of delicious pastries. From cakes to macaroons and breads. Now is the last term in Shatec and i'm learning Asian Sweets. I shall start off with a simple dessert i made today. Simple yet yummy! Almond Longan Jelly.

 

Here's the recipe. Takes less than 20 minutes to do! 

Ingredients

300g    Milk

700g    Water

15g      Almond Flavor

180g    Sugar

5g        Agar-agar Powder

1/2       Can Longan

Method of Preparation

1. Bring milk, water and almond flavor to boil.

2. Mix sugar and agar-agar powder together.

3. Stir in sugar and jelly mixture.

4. Bring to boil.

5. Cool to set at room temperature. 

6. Serve with longans or any other fruits.