Bakin' Fun Academy - Bake Yourself Happy

Soft & Chewy Giant Snickerdoodle Cookie🤩🤩🤩🤩

These cookies are buttery with a hint of cinnamon and a tang from the cream of tartar. The raw cookie dough is rolled in cinnamon sugar before being baked further enhancing the cinnamon aroma.
The BEST Soft & Chewy Cinnamon-ny Cookie!
All made from scratch by each student in under an hour including clean up.

Spicy Coconut Pilaf🌞🌞😋

A vibrant mix of fluffy basmati rice infused in coconut cream, veggie broth, garlic, onions, turmeric, cardamom, clove and star anise, all wrapped then baked! The kids were introduced to spices and how important and nutritious they are to us.
Fluff it up with a fork and it makes for a lovely accompaniment to any main dish or even on its own.
Vegan Friendly and Free from Dairy, Gluten and Eggs

All done in under 1 hour!

Muffins - versatile basic recipe
Dry ingredients (flour sugar salt baking powder)
Plus
Wet ingredients (milk oil egg)
Plus
Topping of choice (blueberries coconut chocolate dried fruit nuts cinnamon brown sugar etc)
180C 20 to 25 mins
Voila!

All this in under 1 hour, including clean up

Make Your Own Granola
Easy Formula:
1 part Wet ingredients to
6 parts Dry ingredients

Wet ingredients may consist of an oil of your choice, honey/maple syrup/agave syrup and brown sugar

Dry ingredients - the sky's the limit. Rolled oats, chia seeds, dried shredded coconut, dried fruits, nuts, chocolate chips

Mix, spread flat across the baking pan, then bake at 150C 25 mins, stirring it every 5 to 10 mins. Cool down completely then store. Simply delicious!

Vanilla Custard Melting Moments aka Yo-yos 🤤 A step further from last week's traditional Shortbread, we had immediate success with this 4-ingredient recipe. Be sure to bring butter to room temperature before you start. Use a measuring spoon to roll equal sized cookies, and flour your hands before you roll the sticky, buttery dough. If it is still too sticky and soft, chill the dough it in the refrigerator for 30 minutes.
Shape it as a traditional yoyo, or jazz it up as a cookie pop with sprinkles and wrap them individually

While baking, careful not to overcook. Take the cookies out of the oven just as they are done for a melt-in-your-mouth texture. No need to brown. Or do for a crispier texture :)

Chocolate Sheet Cake in class this week. Win! Did you know? The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones. In 1828, Coenraad van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was "rock cacao" or ground into powder.The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack.A process for making silkier and smoother chocolate called conching was developed in 1879 by Rodolphe Lindt and made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters.Until 1890 to 1900, chocolate recipes were mostly for chocolate drinks, and its presence in cakes was only in fillings and glazes.In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US - Source: Wikipedia.

Classic Scottish Shortbread can be made from scratch with just 3 ingredients!
1 part Sugar, 2 parts Butter, 3 parts Flour. Cream sugar and butter then sprinkle in flour. Mix, shape, bake at 190C for 12 to 15 mins until edges turn light brown. Cool and enjoy. That's it!
There are many variations - adding chocolate chips, rainbow sprinkles, grated citrus zest, nuts, dried fruit, the possibilities are endless!

Oven-baked Mexican Rice made from scratch by each student.
Baking can also include savoury dishes and it frees up the stove for other items!
This special rice dish is easy to make and also contains onions, garlic, passata and spices such as cumin, black pepper, sweet paprika and garnished with coriander aka cilantro.

We learnt how to wash and prepare raw rice before baking the lot. Wholesome and delicious!

New term and fully booked sessions, yay! What a fun way to kick off the new term with Edible Cookie Dough. Egg-free and Flour pre-baked then sifted by hand.
Kids learnt how to mix and blend different ingredient groups then kneaded the dough all by themselves !

Sometimes we just want an XXL Cookie...and this is what the Juniors and Seniors made this week! Last session of the term :)

⭐"Cooking with kids is not just about ingredients, recipes, and cooking. It's about harnessing imagination, empowerment, and creativity" by ⭐
1-Hour Fully Hands-On Bread Art made with unyeasted dough. Mixed and Kneaded from scratch by the kids. Rolled and shaped and cut out to their desired design. Covered with chocolate sprinkles and hundreds and thousands 😋

Thank you Arka, Thi and Mansi 🙏
All Natural Ingredients. 100% fun. Our students brought home:
✔2 loaves of sweet/savoury normal/wholemeal babka each
✔a course booklet containing detailed breadmaking tips, basic bread science and recipe
✔digital kitchen scale
✔hands-on knowledge on bread making

A private class in the comfort of home. In 3.5 hours learn and experience the entire bread making process from scratch:

1. Types of flour
2. Ingredient function
3. Gluten: what is it, development process, hands on feel
4. Autolyse: what is it
5. Fermentation/proofing
6. Recipe formula and understanding hydration rates
7. Shaping dough
8. Factors influencing final results and managing the oven baking process