4 recipes were demonstrated during the class:
- Traditional Basic Bun
- Whole Wheat Raisin Bread
- Mexico Coffee Bread
The Fougasse is chewy and flavourful. I think it would be nice with some extra virgin olive oil and balsamic vinegar.
I'm rather fond of this bread made famous by Rotiboy. Although I don't drink coffee and seldom take coffee products, the coffee aroma is rich and complemented the fluffy bread very well. Now I know coffee cream is actually piped on top of the dough before baking to create this dome effect. Added secret, stuff a slice of butter and some sugar into the base of the dough before baking.
The traditional basic bun is like a template, once mastered, you could add different sorts of filling to liking to create buns sold at confectionery like curry bun, kaya bun.
Whole Wheat Raisin Bread is healthy and surprisely soft and fluffy despite the whole wheat.
Chef Daniel also shared with us about his experience working at his father's confectionery. And he always jokingly tell us it's cheaper to buy bread than bake it at home since it takes so much effort. Well, he's quite right.
At the end of the class, all participants brought back a goodie bag of the breads he demo-ed.
Quite keen to bake the Mexican Coffee Bread... will KIV!