We are baking dreams since 20 years.
Making every occasion a little more special
You think it and we bake it
What are the basic concepts of baking?
Image result for content on baking Blending, folding, sifting, and stirring ensures the ingredients are properly combined. Cutting also combines ingredients but it ensures the final product bakes up flaky. Beating, creaming, kneading, and whipping incorporate air into the batter. The air pockets give the baked good its final texture after baking. Closel follow the baking blogs to know more.
Have you ever sensed that lovely smell of sweet chocolate cake or fresh warm bread coming out of the oven when you go to a coffee shop? Well, that urging feeling to eat it and taste it is caused by the art of Baking. Baking is a cooking method using prolonged dry heat, such as using an oven. As heat travels through, it transforms batters and dough into baked goods with a firm dry crust and a softer center. Recipes are usually passed from generation to generation in a family; it becomes part of the heritage
Personally, I love baking sweet goods, such as cakes, cupcakes and cookies to be exact. There are a lot of variations to sweet goods, they can be filled with either salty or sweet mixtures to create different textures and create new flavors and activate different taste buds. A simple ingredient can change the taste and even the smell of the good, altering the whole recipe. For example, by adding lime or lemon zest on a butter cookie, both the smell and flavor will take you to another dimension.
Serving memories for a lifetime...
ohh soo yummmm
Cakes like drops of heaven
Being untalented in most things, I am extremely surprised to know and feel when I actually developed a passion for baking. Like many other things, I weren’t successful at all ( no shame 😔 ). I was really bad at sport, and the only things I can excel in is at academics. Even in my co-curricular activities ( CCA ), symphonic band then in secondary school, I definitely didn’t excel in being a tubist although my hard work and diligence were definitely recognized. But here comes the difference. When I failed in baking, I feel an inner sense of motivation to improve myself and succeed.
Even should I succeed, with my friends and family acknowledging my success, I want to continuously improve myself and never give up. 😊 I will always be thinking about what I to bake next, how am I going to improve my skill of baking. Even with limited time now during my service as a full time National Serviceman ( NSF ), leading to me having a really short two days during the weekends to catch up with my hobby, I am going to use this time wisely to dedicate a huge portion of it into baking ( and now, this blog!) . This is simply because I don’t want to stop progressing. I can’t wait to keep improving and mastering this skill. Time waits for no one! Yet this passion might actually be harmful. It plunged me into a career dilemma in choosing between something unconventional, and something that I know will definitely provide me with security.
Today, I am going to post the two images that I captured of my acknowledged essay on my passion of baking in a writing competition. This writing competition was organized by the Think, Write Learning Centre in conjunction with SG50 to provide a glimpse into the next chapter of Singapore’s narrative. It is a writing competition for the youth of Singaporeans with a five topic questions provided. The one I have selected is ” What do you value most? “.
I am definitely not the perfect writer, scoring a C in my General Paper in JC2 and also scoring a B during my O Levels. English was never my strongest subject. However, when I actually write about something I enjoy, it suddenly comes naturally to me. I do not need any extra effort because I am writing from my heart. In this essay, I have expressed my struggles deciding my future career path between the mainstream jobs in the science, technology, engineering, and math (STEM) careers that are possibly more lucrative and secure and also baking (because of my passion).
Witnessing the rapid rise and fall ( turnover rates ) of cafes in neighbourhood areas that I frequented, I am extremely worried about my personal success should I choose the path of being a baker.
Being in a pragmatic society where many people choose to pursue conventional careers that can possibly secure a “better” future, I won’t deny that I am not influenced by the mindset. Starting out a baker can be very challenging. Currently, having four years of university and one year in National Service still ahead of me, I have ample time to think. A compromise between passion and reality that I can think of is probably that I work a mainstream career ( that I still enjoy of course ), while keeping baking as a hobby. There are endless possibilities afterall and I will consider my choices thoroughly and decisively. Also, for all the NSFs of Singapore out there or people having the same situation, don’t give up on your hobbies during NS!
Take this time while you’re in NS and having not as much academic pressures ( unless you’re retaking examinations or taking up new tests ), to develop a new skill or a continue to nurture your hobby! Do what you enjoy and explore skills that you have always wanted to pick up! Just so that you know, I can always help with baking 😝. I always believe that every step counts, and here is my first baby step. May more steps progress me towards a happier me! 😺
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Fresh Products with best quality
The fresh produce is an essential part of the food business. The salads are considered a healthy and colorful part of the food business. If the fresh produce which is used in making the salads is not stored properly then they can spoil very quickly. If all the fresh producer that you have gets spoiled, it will cost you a lot of money and the food will be wasted. The large restaurants, hotels and grocery stores take help from refrigerators. In large food businesses, the food products are bought in large bulks. A lot of money can be saved if the food products are bought in large bulks. But buying the fresh produce in large bulks can result in a lot of food wastage because they can go bad very quickly.
Setting the temperature of the storage room to the right and perfect temperature is the most important thing. The quality of the produce can be maintained and preserved only if the suitable conditions are provided for the food items.
All of the produce items should be stored near their own specific optimum storage temperature. Not all of the products have the same storage temperature and the storage method. When the fresh produce is delivered to the store, it should be moved to the appropriate storage area at once.
The longer the produce is kept outside the refrigerated storage, the quicker it will spoil. If the produce is delivered in refrigerated containers then keeping it at room temperature can cause condensation on the products and decrease their shelf life as well.
Straight from farm ingredients because you deserve to eat fresh produce
The general impression is that fresh food —produce, in particular—is better for you than frozen or canned food because fresh food (provided it has not been overly steamed or overly boiled) arrives at your table with its appearance largely unchanged, and its nutrients—including fiber content—intact. Additionally, canned foods are notorious for being higher in added salt and sugar, and frozen meals are known for the additiv
The fruits and vegetables you buy at the farmers market are the freshest and tastiest available. Fruits are allowed to ripen fully in the field and are brought directly to you—no long-distance shipping, no gassing to simulate the ripening process, no sitting for weeks in storage. This food is as real as it gets—fresh from the farm.
But if there was any question you had to ask yourself it would be would you prefer the fresh, crisp taste of a fresh fruit or vegetable or would you desire the soggy, dull taste of a canned product.
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Kitchen is dirty but happiness is served