Right, so, I’m suppose to post the recipe for focaccia, but hang on, can we put that aside and squeeze in this entry ? eekk.
Back to the topic of bread. First, there’s basic white breads, then plaited breads, croissants, danishes, buns, rich breads, wholemeal bread, savoury bread, and MANY MANY MORE. The list could just be endless. So I figure since all these breads feed the mouth and stomach, it’s time for some bread for the eye. Heh ? Eye? yeah! It means display bread. (might be edible but it won’t taste anything like bread because its unfermented, unproved and it contains only 3 ingredients; flour, salt and water.)
Wheat Sheaf bread display glazed with sugar syrup then dried in the oven
This is quite tedious to make actuallly because u have to cut each wheat, roll them to a longish shape, and cut inverted V shapes on it, AND make sure it does dry out too fast. But the results looked good because there was alot of detailings in it and it gives it a sense of depth, rather than just a flat piece of thing (which I’m about to show next)
Ah, HAHAHHA, seriously, I couldnt believe I would actually make a LCB logo from bread. WO HOO !! talk about loyalty and my much loved school (trying to be sacarstic). But yea, I did learn alot and enjoyed much during my 9 months of being in the kitchen! It’s too bad that it’s ending so soon, SO SOON (infact, tomorrow is my last day) But good things gotta come to an end. Then again, I know, this is not the end. IT’s just a beginning of another journey. An interesting journey I hope.
I also managed to make a crocodile from the bread but this one is not a dead dough. IT’s made from a yeasted dough. Hence u see the huge bulgy shapes on the crocodile. Well it’s been covered anyway. HAHA.
Hhrmm, what lies ahead … I’m not too sure, but yeah very soon I’d have to name the blog “THe unemployed pastry chef“. HAhaha wow, calling myself a chef is like a super esteem boost!! 
If u come across any job openings in anywhere in the world, related to pastry preferably, please let me know 
PS: There are still alot of posts to come; sugar art and pastillage, bran muffins, gingerbread house, tiramisu, almond pistachio biscotti, jam filled biscuits and some of my own stuffs (which is not alot really, but I’m planning to make some french macaroons since I still have alot of almond meal left (from practising my gateau))
Ok, I might as well list down some stuffs that I wanna make;
- marshmallows (right, I’ll b having a BBQ session at home soon.. YEAH!)
- french macarons (maybe rosewater or asian inspired flavours)
- some gateau which I wanna put up some flavours and textures together (trial n error stuff). Because of the gateau assessment last week, I think I could have the capability to create more gateaus rather than just plainly making it out from a book
- ricotta or goats cheese cheesecake
- a hazelnut chocolate tart from Pierre Hermes
- some cakes from CakeChef (when I figure the translated texts)
- and maybe some ice cream/sorbets? hehehehe havent u heard that eating ice cream in a chilly weather gives u another experience ? *well, at least the ice cream doesnt melt that fast*
Besides, I just have to work more and earn more money so I could buy some bakingware back to Malaysia.. Think enrobbed chocolate moulds, petit four tartlet cases, couverture callebaut (If I can bring back without even melting it), and some other stuffs which I’ll be odering from the States (cause my brother is in the States now. So everything jsut seems easer!)
OH YEAS!! I’ll be dropping by Melbourne from 16th to 23rd April. So any foodies that wanna meet up, or at least introduce me to the culinary world in Melb, please email me ?
Cheers
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