You’ve probably had sugee cake – but did you know that sugee bread is just as delicious?
DurationYou’ve probably had sugee cake – but did you know that sugee bread is just as delicious? Fine semolina flour (semola rimacinata) has a unique taste and texture that works amazingly well in bread dough. Learn how to three flavourful and toothsome breads in Christopher’s new class.
Menu
Semolina Sesame Sandwich Loaf
The golden colour and nutty flavour of semolina flour is beautifully showcased in this high-rising loaf crusted with toasted sesame seeds. Its silky, tender crumb makes it superb for sandwiches, toast, croutons, or frankly just to devour on its own.
Pumpkin, Cacio & Pepe Rolls
‘Cacio e pepe’ is a classic Italian pasta dish from Rome, seasoned just with butter, pecorino cheese and black pepper. Here, the same trio of flavours is layered and rolled up in a soft semolina and pumpkin dough, and baked into flaky dinner rolls with a heavenly fragrance. An easy and convenient recipe, as the dough rises overnight in the fridge.
Stovetop Semolina Naan
Puffy and pillowy naan, no tandoor needed! Simply cooked in a frying pan on the stovetop, this versatile dough can pair with many flavours. Learn how to make two different toppings: a savoury one with garlic, coriander and toasted walnuts, and a sweet one with apricot and pistachio nuts.
The Kitchen Society is a place for those of us who simply love to cook and bake.
Looking for corporate team building sessions, personal classes, or custom orders.
Japanese pastries have increasingly gained their popularity in the market due to their fine arts of production and availability of ingredients.
Chef Steph will show you how to create a basic sourdough bread, leavened naturally using only premium ingredients with 1st grade Premium Japanese Bread Flour (French Wheat), Wholemeal Flour, Valrhona Chocolate, no added preservatives, etc.
Our Intensive Courses are inclined towards pastry and bakery students who want to hone or expand their skills, or for professionals who want to train their team.
Demonstration of each recipe by Chef Christine Lau followed by hands-on session by participants.
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