BAKING CLASS WITH MERIDIAN
*RM10 / pax
*LIMITED TO 15 PAX
*FREE baking recipe and door gifts
Date : 27 November 2016 ( Sunday )
Time : 2.00pm - 5.00pm
Venue: Signature Kitchen, 14 Jalan SS15/4, Subang Jaya
For RSVP, Whatsapp SHIDA 018 - 6687 829
At Meridian, we are already baking and cooking on a regular basis. What started out as a fun-activity for staff...eventually led to baking SOMETHING EXTRA FOR SHARING with our neighbours and the clients who visit our showroom.
Well, SOMETHING LED TO ANOTHER when our clients say ...
" WOW! The baking smells heavenly!"
" How I wish I can learn to use my kitchen for such fun activities too! My kids will love the cookies!"
" I could invite some girl-friends over for a great bake-out over the weekend!"
" I wish to learn how to make full use of my new oven instead of leaving it idle!"
So the EUREKA MOMENT came....
* What if we do our baking on Sundays instead of on a weekday?
* What if we open our life kitchen to Subang folks to gather for a fun weekend activity?
* What if we do an almost-free class so that more people can come and join in the fun?
* What if we start a homogeneous community right here - a community for people who wants to learn baking?
Soooo....for the first time, we are inviting YOU and YOUR FRIENDS to come and have fun here!
Recipes for November 2016 event :
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| Meridian's Designer Chef, FADZLI RUSLI |
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| Make this classic cake from scratch! Although the exact origins of red velvet cake remain a mystery, one thing is certain: its smooth texture and buttery-rich frosting make it an all-time favorite for any time of year. |
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| Chocolate Chip Cookies - Definitely everyone's favorite! |
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Chocolate Chip Cookies Recipe
Duration : 1 hr 20 mins
Preparation : 5 mins
Inactive : 45 mins
Cook : 30 mins
Ingredients
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 ½ sticks (12 tablespoons) unsalted butter, at room temperature
- ¾ cup packed light brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- One 12-ounce bag semisweet chocolate chips
Directions
- Put 2 racks in the center of the oven, and preheat to 375 degrees F.
- Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl.
- Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes.
- Add the eggs, one at time, beating after each addition to incorporate.
- Beat in the vanilla. Scrape down the side of the bowl as needed.
- Reduce the speed to medium, add the flour mixture and beat until just incorporated.
- Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet.
- Roll the dough into balls with slightly wet hands.
- Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies).
- Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.
- Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet and bake.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
Red Velvet with Cream Cheese Frosting
Duration : 40 min
Preparation : 20 min
Cook : 20 min
Level : Easy
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar
- Chopped pecans and fresh raspberries or strawberries, for garnish
Directions
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
- Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
- Bake in the oven for about 20 to 22 minutes, turning the pans once, half way through.
- Test the cakes with a toothpick for doneness.
- Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
- In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth.
- Add the sugar and on low speed, beat until incorporated.
- Increase the speed to high and mix until very light and fluffy.
- Garnish with chopped fresh raspberry or strawberry.
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