shyc Posted January 2, 2017 Report Share Posted January 2, 2017 9 hours ago, Cube3 said: These appear to be already cooked, I meant the fresh, uncooked puff pastry which I can use to make mille feuille... http://www.fairprice.com.sg/webapp/wcs/stores/servlet/ProductDisplay?storeId=10001&productId=10442&urlRequestType=Base&catalogId=10051 The packaging shows what you can used it for but I believe Sunshine and Pampas are sheets pastries as stated on packaging, need to zoom in to read. Attached a better description of Sunshine above. or try https://redmart.com/frozen/pastry-cakes-bread/frozen-pastry?gclid=CjwKEAiAkajDBRCRq8Czmdj-yFgSJADikZggrm1oKng_QE7d2GQwOFSamNPImqQZpOsT17SumpyXUBoCQPTw_wcB https://giantonline.com.sg/catalog/frozen-pastries Cube3 1 Quote Link to comment Share on other sites More sharing options...
shyc Posted January 2, 2017 Report Share Posted January 2, 2017 Incidentally industry standard now claims that Rough puff pastry is a good cheat version and many bakers seems to be using it now. Personally tried but not successful all the time. Not sure where I went wrong during the times when it didn't work. Definately takes much shorter time than the actually puff pastries. When it works, it does give the layers though not as crisp as actual puff pastries. Quote Link to comment Share on other sites More sharing options...
Chocolateabs Posted January 2, 2017 Report Share Posted January 2, 2017 (edited) 1 hour ago, shyc said: Incidentally industry standard now claims that Rough puff pastry is a good cheat version and many bakers seems to be using it now. Personally tried but not successful all the time. Not sure where I went wrong during the times when it didn't work. Definately takes much shorter time than the actually puff pastries. When it works, it does give the layers though not as crisp as actual puff pastries. I not quite sure this method. Edited January 2, 2017 by Chocolateabs Quote Link to comment Share on other sites More sharing options...
Chocolateabs Posted January 2, 2017 Report Share Posted January 2, 2017 Quote Link to comment Share on other sites More sharing options...
Chocolateabs Posted January 2, 2017 Report Share Posted January 2, 2017 Quote Link to comment Share on other sites More sharing options...
Chocolateabs Posted January 2, 2017 Report Share Posted January 2, 2017 Quote Link to comment Share on other sites More sharing options...
Chocolateabs Posted January 2, 2017 Report Share Posted January 2, 2017 Quote Link to comment Share on other sites More sharing options...
Chocolateabs Posted January 2, 2017 Report Share Posted January 2, 2017 (edited) Every laminated dough, be it puff pastry, croissant or Danish, begins its life as a thick slab of butter encased in a dough “envelope”. This 3-layer dough-butter-dough package is then flattened and folded however many times it takes to get the number of layers the maker is after Edited January 2, 2017 by Chocolateabs Quote Link to comment Share on other sites More sharing options...
Chocolateabs Posted January 2, 2017 Report Share Posted January 2, 2017 On 03/03/2016 at 0:25 PM, -Ignored- said: You sounded like a friend who love to go travelling to HK, Bangkok, jb Anyway, the jenny biscuits are very intensed in terms of their flavours, however, there was once a colleague brought back one that wasn't that good So my conclusion is you got to go to its main branch to purchase Actually well just replace the ingredients Quote Link to comment Share on other sites More sharing options...
Cube3 Posted January 2, 2017 Report Share Posted January 2, 2017 3 hours ago, shyc said: http://www.fairprice.com.sg/webapp/wcs/stores/servlet/ProductDisplay?storeId=10001&productId=10442&urlRequestType=Base&catalogId=10051 The packaging shows what you can used it for but I believe Sunshine and Pampas are sheets pastries as stated on packaging, need to zoom in to read. Attached a better description of Sunshine above. or try https://redmart.com/frozen/pastry-cakes-bread/frozen-pastry?gclid=CjwKEAiAkajDBRCRq8Czmdj-yFgSJADikZggrm1oKng_QE7d2GQwOFSamNPImqQZpOsT17SumpyXUBoCQPTw_wcB https://giantonline.com.sg/catalog/frozen-pastries Yes, my mistake, many apologies. Got distracted by some of the labelling words like berries and custard. Will give those a try. Thanks, Shyc, Chocolateabs! Quote Link to comment Share on other sites More sharing options...
Chocolateabs Posted January 2, 2017 Report Share Posted January 2, 2017 You also can use puff pastry to do this one. You won't stop having this. http://www.marthastewart.com/335500/palmier-cookies Quote Link to comment Share on other sites More sharing options...
shyc Posted January 3, 2017 Report Share Posted January 3, 2017 5 hours ago, Cube3 said: Yes, my mistake, many apologies. Got distracted by some of the labelling words like berries and custard. Will give those a try. Thanks, Shyc, Chocolateabs! May also try using ready made frozen prata in the same method as your video. I sometimes use spring roll skin like a filo pastry. Brush lightly with butter than lined them into muffin tins. Placed your cooked fillings and bake. Quote Link to comment Share on other sites More sharing options...
Cube3 Posted January 3, 2017 Report Share Posted January 3, 2017 6 hours ago, shyc said: May also try using ready made frozen prata in the same method as your video. I sometimes use spring roll skin like a filo pastry. Brush lightly with butter than lined them into muffin tins. Placed your cooked fillings and bake. - Won't prata be a bit chewy and not crispy? - Spring roll skin: you mean popiah skin? Interesting...that's available hereabouts like around $15 a kilo. Will give that a try! Quote Link to comment Share on other sites More sharing options...
shyc Posted January 4, 2017 Report Share Posted January 4, 2017 17 hours ago, Cube3 said: - Won't prata be a bit chewy and not crispy? - Spring roll skin: you mean popiah skin? Interesting...that's available hereabouts like around $15 a kilo. Will give that a try! I am thinking if baked at a longer time under foils you might get crispy texture. After all both are layered pastries, different being puff uses butter while prata used oil. Maybe will not get so flaky but can still get the crisp. Only using imagination here, have to try out ... lol. I used frozen prata for almost anything, wrap like kebab rolls, tortilla roll, or lay like waffles on plate topped with fruits like bananas, strawberries and huge scoop of ice cream. I remembered when I was given 2 bottle of chcocolate sauce,even drizzle that and sprinkled with nuts. yum. Yes spring roll skin aka popiah skin can be used like filo. Using frozen type here. Never tried using fresh but I believe fresh version might give a different texture. Left pict: Popiah skin buttered and lined in muffin tins, filled with stir fried frozen veg. Right pict: Lined in baking tray, filled with boiled, sliced and seasoned potatoes, raw marinated salmon slices. Blanched and drained veg. Idea came from quiche except instead of using a crust and without the eggs/custard mixture. Cube3 1 Quote Link to comment Share on other sites More sharing options...
luvhandle Posted January 4, 2017 Report Share Posted January 4, 2017 can both choc and shyc (as well as the rest in F&B) announce where r they working? I must go and try their food!!! Quote Link to comment Share on other sites More sharing options...
shyc Posted January 4, 2017 Report Share Posted January 4, 2017 I m not in F&B. I don't have formal training. Just enjoy experimenting with food after watching and helping in mom's kitchen for years. The introduction of internet and cable TV taught me beyond my basic home style cooking. My understanding of food may be wide due to the exposure but mostly theory lol I rarely doing fancy cooking. I stick to simple salads and home style dishes with little prep works. I go back to googling each time I need to cook something fancy. I think people like Friendly, Cube3, ThePineappl, Curious_mac etc who really do the baking/cooking are much better. Cube3 1 Quote Link to comment Share on other sites More sharing options...
lovehandle Posted January 4, 2017 Report Share Posted January 4, 2017 3 hours ago, shyc said: I m not in F&B. I don't have formal training. Just enjoy experimenting with food after watching and helping in mom's kitchen for years. The introduction of internet and cable TV taught me beyond my basic home style cooking. My understanding of food may be wide due to the exposure but mostly theory lol I rarely doing fancy cooking. I stick to simple salads and home style dishes with little prep works. I go back to googling each time I need to cook something fancy. I think people like Friendly, Cube3, ThePineappl, Curious_mac etc who really do the baking/cooking are much better. wow! u have talent for that then I wish I could be a 1/10th of u!!!!!!!!!!!!!!!!! those names quoted likely they r not from F&B too too (some are the "typically" housewives - of my era, pardon me, this is not meant to be rude, but in their household, no females, so they become the wives of the household to cook, practically they could cook everything) only gen Y and those born later, will go to youtube for cooking lessons .... hence there are many cooking classes ongoing as well as bW mbrs requesting for classes (I genuinely believed they really need handson) just like me... youngsters all laughed at me when they heard I kept signing for courses, cos I need to query, I need to analyse why this and that ...they laughed is cos they felt we and the olds donated money to the schools btw har, all my male friends don't fancy (at one below my age) as well as some females don't fancy the use of facebook etc (facebook has many postings on fanciful dishes- you shd know it better, be it they copied and pasted from u tube) , so u can imagine that they totally don't rely on that @ all (if a human don't even fb, I can imagine will he youtube) Also, I have friends (ladies, the species that I believed have dedicated fingers and cookings, just like when I visualize a home, I visualised a mum cooking) who went for courses and they baked wrongly cos cannt follow instructions well (when I attend course, my instructor will point out my mistakes and explain well, I felt they are doing a good service to pass on the lineage of true cooking) I did try to use online way to do it, but I don't think the outcome is satisfactory, hence I totally stop relying on that unless it is similar recipes, then I can still follow Quote Link to comment Share on other sites More sharing options...
Ethan_Oleh Posted January 5, 2017 Report Share Posted January 5, 2017 (edited) Galicier Pastry Address: Blk 55 Tiong Bahru Rd #01-39, 160055 Phone:6324 1686 Another of my favourite cake shop that sells not very sweet items. U must try it then u know what I mean. Many cakes shops sells very sweet items and taking too much sweet stuff is very bad for health. This cake shop is very good and all items is not so sweet as they reduced the sugar level. Edited January 5, 2017 by Ethan_Oleh Cube3 and shyc 2 Quote Link to comment Share on other sites More sharing options...
Cube3 Posted January 5, 2017 Report Share Posted January 5, 2017 1 hour ago, Ethan_Oleh said: Galicier Pastry Address: Blk 55 Tiong Bahru Rd #01-39, 160055 Phone:6324 1686 Another of my favourite cake shop that sells not very sweet items. U must try it then u know what I mean. Many cakes shops sells very sweet items and taking too much sweet stuff is very bad for health. This cake shop is very good and all items is not so sweet as they reduced the sugar level. Yes, unusual spread with Peranakan touch...tried the kueh duduk, with fragrant coconut (tho I really prefer the sweeter gula kind), and their other sweet potato kueh etc. Delicate and rustic Ethan_Oleh 1 Quote Link to comment Share on other sites More sharing options...
Anderson Posted January 5, 2017 Report Share Posted January 5, 2017 On 1/3/2017 at 1:39 AM, Chocolateabs said: Every laminated dough, be it puff pastry, croissant or Danish, begins its life as a thick slab of butter encased in a dough “envelope”. This 3-layer dough-butter-dough package is then flattened and folded however many times it takes to get the number of layers the maker is after Actually, for puff pastry, cold pastry margarine works better compare to butter as butter tends to be too soft and contains too much moisture. Frozen pastry margarine slabs can be purchased from baker's shop like Phoon Huat. Brush some soft butter on the pastry before putting in the filling and on top before baking will easily improve the buttery taste on the baked products Cube3 1 Quote Link to comment Share on other sites More sharing options...
Chocolateabs Posted January 5, 2017 Report Share Posted January 5, 2017 1 hour ago, Anderson said: Actually, for puff pastry, cold pastry margarine works better compare to butter as butter tends to be too soft and contains too much moisture. Frozen pastry margarine slabs can be purchased from baker's shop like Phoon Huat. Brush some soft butter on the pastry before putting in the filling and on top before baking will easily improve the buttery taste on the baked products Well actually not exactly. For puff pastry should use some special butter call dry butter. Quote Link to comment Share on other sites More sharing options...
Chocolateabs Posted January 5, 2017 Report Share Posted January 5, 2017 What exactly is “dry butter”? Several questions have come in along those lines the last few days. “Dry butter” is a term that French pastry chefs frequently employ, usually in regard to the cultured butter they use for laminated pastry. I confess I don’t know what the technical definition of dry butter is in France (France being France, I’m sure it’s codified under law somewhere). I do know this: normal American butters are usually about 80% butterfat, 17% water and 3% protein. That’s “wet” by European standards, where butter is more like 82% fat and 15% water. That, according to some pastry chefs I’ve talked to, makes standard European butter “dry.” Quote Link to comment Share on other sites More sharing options...
Chocolateabs Posted January 5, 2017 Report Share Posted January 5, 2017 2 minutes ago, Chocolateabs said: Well actually not exactly. For puff pastry should use some special butter call dry butter. There are totally different butter and margarine. Quote Link to comment Share on other sites More sharing options...
lovehandle Posted January 6, 2017 Report Share Posted January 6, 2017 ok , professor Quote Link to comment Share on other sites More sharing options...
royalcheesecake Posted March 23, 2017 Author Report Share Posted March 23, 2017 ok, can we revive this, since it was started by me after all.... So right now, my friend and I are actually inventing new flavours of cheesecake, do let me know on your views! New Flavours: 1. Chendol Cheesecake - DONE! Do let me know if you wish to buy from us! Chendol ingredients in a cheesecake! Base cookie is made of gula melaka! 2. Sweet Potato Cheesecake - Coming up! - World War II is definitely memorable, but do u know sweet potato can also be made into a cheesecake? 3. Sakura Cheesecake - Coming up! - Feels the spring of JAPAN! 4. Durian Cheesecake - Processing! - KING of all fruits, how can you miss that out! 5. Mangosteen Cheesecake - Processing! - When we have our KING, we would definitely need our QUEEN! CURRENT Flavours we have: 1. Oreo 2. New York 3. Strawberry 4. Mango and many many more! You dare to ask, we dare to make! Other cakes? Of cuz we do have! Blackforest, Mango, Tiramisu.... All on your request! Price base on PM! Will try to give discounts! Samples? Maybe, but you need to buy one whole from me, if its nice! In the meanwhile, we can exchange more cakes and pastries info! Cube3 and Chocolateabs 2 Quote Link to comment Share on other sites More sharing options...
ThePineapple Posted March 24, 2017 Report Share Posted March 24, 2017 23 hours ago, RoyalSamuel said: ok, can we revive this, since it was started by me after all.... So right now, my friend and I are actually inventing new flavours of cheesecake, do let me know on your views! New Flavours: 1. Chendol Cheesecake - DONE! Do let me know if you wish to buy from us! Chendol ingredients in a cheesecake! Base cookie is made of gula melaka! 2. Sweet Potato Cheesecake - Coming up! - World War II is definitely memorable, but do u know sweet potato can also be made into a cheesecake? 3. Sakura Cheesecake - Coming up! - Feels the spring of JAPAN! 4. Durian Cheesecake - Processing! - KING of all fruits, how can you miss that out! 5. Mangosteen Cheesecake - Processing! - When we have our KING, we would definitely need our QUEEN! CURRENT Flavours we have: 1. Oreo 2. New York 3. Strawberry 4. Mango and many many more! You dare to ask, we dare to make! Other cakes? Of cuz we do have! Blackforest, Mango, Tiramisu.... All on your request! Price base on PM! Will try to give discounts! Samples? Maybe, but you need to buy one whole from me, if its nice! In the meanwhile, we can exchange more cakes and pastries info! Some samples of the new flavors will help with the reviews Quote Link to comment Share on other sites More sharing options...
royalcheesecake Posted March 25, 2017 Author Report Share Posted March 25, 2017 13 hours ago, ThePineapple said: Some samples of the new flavors will help with the reviews Eeeee... can luh... but must buy if nice... if not we are not easy to cover our costs lehs! Quote Link to comment Share on other sites More sharing options...
lovehandle Posted March 25, 2017 Report Share Posted March 25, 2017 but your current flav looked so common 13 hours ago, RoyalSamuel said: Eeeee... can luh... but must buy if nice... if not we are not easy to cover our costs lehs! though chendol stuff has been in the market , still good to try out the Chendol Cheesecake , v localised hence angmohs may wanna try them! mangosteen? erm , yes sort of creative, but cheese is abit sourish and then mangosteen too mangosteen shdnt be too cheap but if u pair up marketing like King and Queen (go in pairs and get discount), on certain days or events like Save the energy day: or valentine , xmas then your durian and mangosteen should be marketed well how expensive is a slice or must buy the whole cake? where is the shop?? cant be expecting us to pay for your delivery unless it is delivery to bedrm? Quote Link to comment Share on other sites More sharing options...
ThePineapple Posted March 26, 2017 Report Share Posted March 26, 2017 (edited) On 3/25/2017 at 10:42 AM, RoyalSamuel said: Eeeee... can luh... but must buy if nice... if not we are not easy to cover our costs lehs! well, sampling don't need alot... maybe 1 slice of all can le... about 4cm by 8cm will do and yep ask those who wanna sample to pay a small & reasonable fee like $15 la to sample all [ thus cover your cost ] Edited March 26, 2017 by ThePineapple Quote Link to comment Share on other sites More sharing options...
royalcheesecake Posted March 27, 2017 Author Report Share Posted March 27, 2017 On 26/03/2017 at 0:37 AM, -Ignored- said: but your current flav looked so common though chendol stuff has been in the market , still good to try out the Chendol Cheesecake , v localised hence angmohs may wanna try them! mangosteen? erm , yes sort of creative, but cheese is abit sourish and then mangosteen too mangosteen shdnt be too cheap but if u pair up marketing like King and Queen (go in pairs and get discount), on certain days or events like Save the energy day: or valentine , xmas then your durian and mangosteen should be marketed well how expensive is a slice or must buy the whole cake? where is the shop?? cant be expecting us to pay for your delivery unless it is delivery to bedrm? Mangosteen is sweet lol... the cake itself is sweet instead of sour.... yes a little sour... but sweet will be the dominating flavour... just like a dominating btm. Buy whole la... customer more sincere mahs... no shop yet... Order via me or my friend. Testing out if biz is good to be ventured. If buy whole cake... maybe i will deliver to ur hse or nearest mrt lor... umm bedroom uh, u need to pay me with ur cum lor lovehandle 1 Quote Link to comment Share on other sites More sharing options...
royalcheesecake Posted March 27, 2017 Author Report Share Posted March 27, 2017 23 hours ago, ThePineapple said: well, sampling don't need alot... maybe 1 slice of all can le... about 4cm by 8cm will do and yep ask those who wanna sample to pay a small & reasonable fee like $15 la to sample all [ thus cover your cost ] Sample all =/ all then cannot 4cm by 8cm le... 4cm by 4cm better! Lol... Quote Link to comment Share on other sites More sharing options...
lovehandle Posted March 27, 2017 Report Share Posted March 27, 2017 10 minutes ago, RoyalSamuel said: Mangosteen is sweet lol... the cake itself is sweet instead of sour.... yes a little sour... but sweet will be the dominating flavour... just like a dominating btm. Buy whole la... customer more sincere mahs... no shop yet... Order via me or my friend. Testing out if biz is good to be ventured. If buy whole cake... maybe i will deliver to ur hse or nearest mrt lor... umm bedroom uh, u need to pay me with ur cum lor To most men, strawberries r sour but women keep insisting it s yummy and sweet which s also why i deemed mangosteen belongs to the sourish grp (natural fruit sweetness is another aspect) whole cake cost how much? 40sgd? cum alot- nt to worry just worried that u may nt like older n ugly type anyway, your reply is so "cute" arent u ns now? Still hve time to venture? or is it doing degree? Quote Link to comment Share on other sites More sharing options...
Guest Cooker Posted March 27, 2017 Report Share Posted March 27, 2017 14 minutes ago, -Ignored- said: To most men, strawberries r sour but women keep insisting it s yummy and sweet Think its the imported strawberries in SG really tasteless. Had a chance to eat those really fresh ripe ones from farmer's market in Australia and O man! those are so fragrant and SWEET! Quote Link to comment Share on other sites More sharing options...
royalcheesecake Posted March 27, 2017 Author Report Share Posted March 27, 2017 31 minutes ago, -Ignored- said: To most men, strawberries r sour but women keep insisting it s yummy and sweet which s also why i deemed mangosteen belongs to the sourish grp (natural fruit sweetness is another aspect) whole cake cost how much? 40sgd? cum alot- nt to worry just worried that u may nt like older n ugly type anyway, your reply is so "cute" arent u ns now? Still hve time to venture? or is it doing degree? Hehe... watch u spray around lol Havent decide in the price yet And ns over liao... in uni le. Quote Link to comment Share on other sites More sharing options...
royalcheesecake Posted March 27, 2017 Author Report Share Posted March 27, 2017 14 minutes ago, Guest Cooker said: Think its the imported strawberries in SG really tasteless. Had a chance to eat those really fresh ripe ones from farmer's market in Australia and O man! those are so fragrant and SWEET! But its pricey. If i am gonna use that... my cake will be pricey as well. Quote Link to comment Share on other sites More sharing options...
lovehandle Posted March 27, 2017 Report Share Posted March 27, 2017 36 minutes ago, RoyalSamuel said: Hehe... watch u spray around lol Havent decide in the price yet And ns over liao... in uni le. Eeeeeeee watch only now introductory pr shd b cheaper lah Quote Link to comment Share on other sites More sharing options...
royalcheesecake Posted March 27, 2017 Author Report Share Posted March 27, 2017 2 hours ago, -Ignored- said: Eeeeeeee watch only now introductory pr shd b cheaper lah If not what u want me to do? Plant strawberry on ur neck? Haha! I see how bahs... ingredient price is also another factor Quote Link to comment Share on other sites More sharing options...
lovehandle Posted March 27, 2017 Report Share Posted March 27, 2017 That s a gd one but dont like things that are sour eg strawberries can change to cherries? Eg cherries popping awaitg for your gd news Quote Link to comment Share on other sites More sharing options...
ThePineapple Posted March 27, 2017 Report Share Posted March 27, 2017 8 hours ago, RoyalSamuel said: Sample all =/ all then cannot 4cm by 8cm le... 4cm by 4cm better! Lol... I don't remember our tongue is square... lolol Quote Link to comment Share on other sites More sharing options...
royalcheesecake Posted March 27, 2017 Author Report Share Posted March 27, 2017 31 minutes ago, ThePineapple said: I don't remember our tongue is square... lolol I shud be a mouthful kind of samle size hello! 41 minutes ago, -Ignored- said: That s a gd one but dont like things that are sour eg strawberries can change to cherries? Eg cherries popping awaitg for your gd news Hahaha what!!!! Restricted zone la! Quote Link to comment Share on other sites More sharing options...
Cube3 Posted March 28, 2017 Report Share Posted March 28, 2017 On 23/03/2017 at 9:45 PM, RoyalSamuel said: ok, can we revive this, since it was started by me after all.... So right now, my friend and I are actually inventing new flavours of cheesecake, do let me know on your views! New Flavours: 1. Chendol Cheesecake - DONE! Do let me know if you wish to buy from us! Chendol ingredients in a cheesecake! Base cookie is made of gula melaka! 2. Sweet Potato Cheesecake - Coming up! - World War II is definitely memorable, but do u know sweet potato can also be made into a cheesecake? 3. Sakura Cheesecake - Coming up! - Feels the spring of JAPAN! 4. Durian Cheesecake - Processing! - KING of all fruits, how can you miss that out! 5. Mangosteen Cheesecake - Processing! - When we have our KING, we would definitely need our QUEEN! CURRENT Flavours we have: 1. Oreo 2. New York 3. Strawberry 4. Mango and many many more! You dare to ask, we dare to make! Other cakes? Of cuz we do have! Blackforest, Mango, Tiramisu.... All on your request! Price base on PM! Will try to give discounts! Samples? Maybe, but you need to buy one whole from me, if its nice! In the meanwhile, we can exchange more cakes and pastries info! Therez a birthday coming up in April and am thinking might need a birthday cheesecake. Would like to wow the birthday boy, so could you PM me your most wow-able cheesecake recommendation and price? Tks! Quote Link to comment Share on other sites More sharing options...
royalcheesecake Posted March 28, 2017 Author Report Share Posted March 28, 2017 30 minutes ago, Cube3 said: Therez a birthday coming up in April and am thinking might need a birthday cheesecake. Would like to wow the birthday boy, so could you PM me your most wow-able cheesecake recommendation and price? Tks! When? An exact date? Price i will update u. Min is 1kg... Quote Link to comment Share on other sites More sharing options...
Cube3 Posted March 28, 2017 Report Share Posted March 28, 2017 10 hours ago, RoyalSamuel said: When? An exact date? Price i will update u. Min is 1kg... Party date not fixed yet but should be around mid April...can't be exact at moment. 1 kg is not problem cuz there should be group of around 12 to 15 guests... Quote Link to comment Share on other sites More sharing options...
Chocolateabs Posted March 28, 2017 Report Share Posted March 28, 2017 1 kg probably the bit too little bit such a big group Quote Link to comment Share on other sites More sharing options...
royalcheesecake Posted March 29, 2017 Author Report Share Posted March 29, 2017 23 hours ago, Chocolateabs said: 1 kg probably the bit too little bit such a big group If they feel cheesecake to be fattening... cutting smaller size is possible for 15 guests... unless they want a 1.5 or 2kg =) Quote Link to comment Share on other sites More sharing options...
Guest Cumshot Posted March 29, 2017 Report Share Posted March 29, 2017 Puff Pastry sheets can be bought from Phoon Huat too. You can make your own but it's tedious and complicated. Ready made puff pastry usually uses shortening or margarine to have the pastry rise. Usually will have the waxy aftertaste too. Quote Link to comment Share on other sites More sharing options...
royalcheesecake Posted April 1, 2017 Author Report Share Posted April 1, 2017 On 29/03/2017 at 11:55 PM, Cumshot said: Puff Pastry sheets can be bought from Phoon Huat too. You can make your own but it's tedious and complicated. Ready made puff pastry usually uses shortening or margarine to have the pastry rise. Usually will have the waxy aftertaste too. I prefer made by myself stuffs haha... no preservatives or other substances that u dont know of.. Quote Link to comment Share on other sites More sharing options...
lovehandle Posted April 8, 2017 Report Share Posted April 8, 2017 By now all should have tasted getting many n many bakeries producing local term cakes like ondeh ondeh cakes pulot hitam cakes i wonder if i really want to enjoy the "bursting" feel of ondeh ondeh, why would i go for a cake ondeh ondeh and not a kueh? Which is why never in my whole life, ordered or purchased a durian cake/ durian mousse or durian wat if i need durian, i wil go and get a durian.... like some of u who baked,their ingred are fresh and fr the original land while their names sounded french, they r local shops- small setting: Quote Link to comment Share on other sites More sharing options...
lovehandle Posted April 12, 2017 Report Share Posted April 12, 2017 Matcha nt enugh? But i thk only cheese lovers would love many gays gym non stop and this cant touch and that cannot eat right? offer price: Quote Link to comment Share on other sites More sharing options...
lovehandle Posted April 18, 2017 Report Share Posted April 18, 2017 more info by Ethan but could we just combine the thread? on jp bread and cake into this? Quote Link to comment Share on other sites More sharing options...
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