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    MCDC Meet #10 at the Academy of Pastry Arts Malaysia

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    Post by Najat Ahmad on Fri Oct 29, 2010 11:23 pm

    No payment for non-attendance Natasha. Hope to see you in the next meet
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    Post by lsoo_chin on Sat Oct 30, 2010 1:36 pm

    Hi All,

    Sorry for the last minute notice. I sprained my back last night, and I'm unable to drive today.

    Thousand apologies!
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    Post by pearlie8 on Sun Oct 31, 2010 4:00 am

    Big big thanks to the moderators for organising the demo & MCDC Meet #10. good job done in keeping the club running by organising activities all year round.

    Was a first-timer there and I'd still consider myself a newbie among all the sifus at the meet. Learnt some new tips on how to make macarons .... and was delighted to meet the people behind the user names in MCDC. However, apologies for leaving early .... coz hubby was already on his way to whisk me away.

    Till the next meet.... Smile

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    Post by Tepee on Mon Nov 01, 2010 12:53 pm

    Sigh, the meeting was over before we knew it. Thanks to the mods (Ina was her naughty self bringing the house down with her 'er hem' comments) and The Academy of Pastry Arts for a most informative afternoon, not forgetting the lovely refreshment. YUM! Good to know that we have another world class pastry school in our neck of the woods. Yeah!

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    Post by Tepee on Mon Nov 01, 2010 12:54 pm

    lsoo_chin wrote:Hi All,

    Sorry for the last minute notice. I sprained my back last night, and I'm unable to drive today.

    Thousand apologies!

    Ouch! I know how painful that can be. Hope you're ok now...

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    Post by Jo on Mon Nov 01, 2010 6:45 pm

    Ladies,
    Thank you for coming. I am sure we have learnt a lot from Chef Tan and Chef Lejeune both on pulled sugar and macaron making. It was such a relaxing evening chatting and catching up with all of you. Big thank you to all moderators for making this Meet another success. Look forward to seeing all of you again soon.

    _________________

    Faith sees the invisible, believes the incredible and receives the impossible..................


    http://jodelibakery.netfirms.com/

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    Post by yatt on Tue Nov 02, 2010 3:33 pm

    am looking fwd to the berita bergambar..
    got or not?
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    Post by Alannia on Wed Nov 03, 2010 11:16 am

    Coming soon....the berita bergambar with video sekali. Waiting for Douglas to download from camera. Should be this weekend.

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    Post by Alannia on Wed Nov 03, 2010 3:27 pm

    Btw, can we post a video directly here? If can, how do we do it?

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    Post by Jo on Wed Nov 03, 2010 6:39 pm

    Hi Alannia, you need to first post it up on to YouTube then click on the Video button at your reply window. Put in the link and it should work Smile

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    Post by Alannia on Thu Nov 11, 2010 11:45 am

    Thanks, Jo. Will post tonight.

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    Post by edahani on Sun Nov 21, 2010 11:31 pm

    emm hello?

    when is the next gathering ya? Very Happy

    very very excited to join all the sifus looking most of the comments here Smile
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    Post by Alannia on Mon Nov 22, 2010 4:47 pm

    Sorry for the delay in posting the photos & videos. I will post the photos first as I am still figuring how to join up all the videos and upload it.

    Pulled Sugar Demo
    MCDC Meet #10 at the Academy of Pastry Arts Malaysia - Page 4 PullingtheSugar
    Pulling the sugar to make flower petals

    MCDC Meet #10 at the Academy of Pastry Arts Malaysia - Page 4 Sugarpieces
    Sugar Pieces

    MCDC Meet #10 at the Academy of Pastry Arts Malaysia - Page 4 FantasyFlower-Finished
    Finished - Fantasy Flower


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    Post by Alannia on Mon Nov 22, 2010 4:48 pm

    Macaron Demo
    MCDC Meet #10 at the Academy of Pastry Arts Malaysia - Page 4 ChefGuillaumeLejuene
    Chef Guillaume Lejuene

    MCDC Meet #10 at the Academy of Pastry Arts Malaysia - Page 4 BeatenEggWhites
    Beaten Egg Whites

    MCDC Meet #10 at the Academy of Pastry Arts Malaysia - Page 4 Mixingofcolour
    Mixing in of colour

    MCDC Meet #10 at the Academy of Pastry Arts Malaysia - Page 4 BakedMacaronShells
    Baked Macaron Shells which was done earlier

    MCDC Meet #10 at the Academy of Pastry Arts Malaysia - Page 4 PipedFilling
    Sandwiching the macarons

    MCDC Meet #10 at the Academy of Pastry Arts Malaysia - Page 4 FinishedProduct
    Finished Product


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    Post by Alannia on Mon Nov 22, 2010 4:48 pm


    Special Appearances
    MCDC Meet #10 at the Academy of Pastry Arts Malaysia - Page 4 DSC_00232800x600

    MCDC Meet #10 at the Academy of Pastry Arts Malaysia - Page 4 SpecialAppearance


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    Post by nmieilin on Mon Nov 22, 2010 6:04 pm

    Can anyone share the macaroon recipe?

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    Post by Alannia on Fri Nov 26, 2010 2:14 pm

    Macarons by Academy of Pastry Arts

    105g egg white
    25g granulated sugar
    225g icing sugar
    125g ground almond
    6g meringue powder

    1. Make a meringue with egg whites, granulated sugar and meringue powder.
    2. When meringue is firm, add icing sugar and ground almond. Mix until the preparation becomes semi liquid and shiny.
    3. Use a piping bag to pipe out macarons onto parchment-lined tray. Bake for 10 - 12 mins at 160C.

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    Post by Alannia on Fri Nov 26, 2010 2:14 pm

    Has anyone from the meet tried it at home? Jadi tak?

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    Post by Gerry on Fri Nov 26, 2010 3:36 pm

    Errrr, yes. Unmitigated disaster!!!!! scratch
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    Post by Jennifer1980 on Fri Nov 26, 2010 4:48 pm

    Alannia wrote:Macarons by Academy of Pastry Arts

    105g egg white
    25g granulated sugar
    225g icing sugar
    125g ground almond
    6g meringue powder

    1. Make a meringue with egg whites, granulated sugar and meringue powder.
    2. When meringue is firm, add icing sugar and ground almond. Mix until the preparation becomes semi liquid and shiny.
    3. Use a piping bag to pipe out macarons onto parchment-lined tray. Bake for 10 - 12 mins at 160C.

    Thank's Alannia Smile
    Do you need to dry the macaron first before baking ?

    Hope to see the video soon bounce

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    Post by Eve on Sat Nov 27, 2010 10:11 am

    Would you believe I made macaroons when I was 11 or 12 years old for Christmas. Haven't done any since. I do remember that it takes forever to bake, cos the oven has to be very low, sort of dries them out instead of baking. Definitel more that an hour just for one batch.

    In those days there was no such thing as meringue powder; it was just egg whites, icing sugar and cream of tartar for stabilizing. They came out fine.

    I've noticed now that some recipes use a bain-marie when whisking the egg-whites. Anyone tried this?

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    Post by Eve on Sat Nov 27, 2010 10:30 am

    Just found this site that gives a fairly accurate way of making a perfect meringue.......enjoy
    http://www.joyofbaking.com/MeringueCookies.html

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    Post by shimi on Sat Nov 27, 2010 11:08 am

    Alannia wrote:Has anyone from the meet tried it at home? Jadi tak?

    I have made this recipe at home, and I must say it is more reliable than my regular macaron recipe. I think the meringue powder stabilises the whole mixture, so it gives a bit more leeway when you are folding the meringue and icing sugar/almond together; when you are doing the 'macaronage' so to speak. All of my macarons had 'feet' and no volcanic explosions either! So I am very happy with the results.
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    Post by Alannia on Mon Nov 29, 2010 12:37 pm

    Jennifer, no need to dry. Chef Lejeune says bake straight away.

    Gerry lol!

    Thanks, Shimi, for your feed back.

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    Post by yasmink_abdullah on Tue Nov 30, 2010 10:56 am

    i've tried them out too... ditto shimi's remarks... (dah 3 kali buat, semua jadi)

    alannia, i thought i heard him saying let it dry for 20 mins... which i did... (i salah dengar ker? ) scratch
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