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Baking Class Schedule
For March 2015
6.3.15
Fri
Making Healthy Bread With Natural Yeast ( cultivated from Raisin)
You will be learning how to cultivate natural yeast using raisin and the theory and
process of making bread with natural yeast.
1. Coffee and Walnut Bread
2. Multigrain & Raisin Batard
RM165
7.3.15
Sat
Taiwan -style Bun Making with gelatinized Method
1. Chicken and Sweet Corn Salad Bun
2. Italian Oliva Savory Roll
3. Sweet Potato Pullman Loaf
RM150
8.3.15
Sun
Pupular Cakes for Hi-Tea
1. Baked Mini Raspberry Cheesecake
2. Cinnamon Streusel Coffee Cake
3. Light Carrot and Raisin Cake
RM150
10.3.15
Tue
Tuesday Special Class for New Baker ( 100% hands-on)
1. Pandan Chiffon Cake
2. Orange Butter Cake
Take home 2 cakes
RM60
11.3.15
Pull Apart Sweet-and- Savory Bread ( New !)
RM165
Wed
1. Classic Cinnamon Sugar Pull Apart Loaf Bread
2. Garlic Herb Pull Apart Bread
3. Orang-Cranberry Pull Apart Sweet Loaf
13.3.15
Fri
Stylist Sandwich Loaf ( Preferment and Straight Method)
1. Carrot and Raisin Loaf
2. French Style Pan de Mie
3. Green Tea with Cranberry Swirls Loaf
RM165
14.3.15
Sat
Popular Cakes for Celebration ( take home 2 cakes)
RM160
1. German Black Forest Cake
2. Chantily Strawberry Short Cake
- making two types of sponge cake, vanilla and chocolate
- decorate the cake with whipped cream.
15.3.15
Sun
Korean Bread ( New !)
1. Korean Cornbread
2. Korean Soboro Bread
3. Korean Sweet Potato Buns
RM150
18.3.15
Wed
Junior Class : Funky Doughnut Making Session
The child will learn how to make doughnut with different shapes and filling.
They will get creative with the glazing and pattern for toppings.
They will take home 3 types of funky doughnuts .
RM100
20.3.15
Fri
Japanese Soft Bread Making ( Season 2)
1. Japanese Melon Bread
2. Anpan, Japanese Red Bean Sweet Bun
3. Japanese Cream Pan with Vanilla Custard Filling
4. Making of Red Bean Paste and Custard from Scratch
RM150
THE CRUNCH BITE : 35-1, Jalan USJ 1/1B, Regalia Business Center
Subang Mewah, Subang Jaya 47600 (Above The Cook and Bake Ingredient Shop)
Baking Class Schedule
For March 2015
21.3.15
Sat
Kid and Mother Session on Fun Animal Bread Workshop
A fun and learning experience with your kid on how to make soft roll into different
animal shapes using simple tools and technique.
RM120
22.3.15
Sun
Gao Zhi and Dumpling ( Steamed and Fried) NEW !'
RM150
1. Steamed Pumpkin Dumpling with Chicken and Dumpling stuffing
2. Fried Dumpling with Minced chicken and Vegetable stuffing
3. Classic Fried Thin Skin Dumpling with Stuffing
You will be learning on making dumpling skin from scratch, stuffings, wrapping techniques
and mastering the preparation skills of this classical snack.
24.3.15
Tue
Tuesday Special Class for New Baker
1. New York Cheesecake
2. Italian Foccacia Bread Making
100% hands-on workshop.
25.3.15
Wed
Exclusive Workshop: Intorduction of Sourdough
RM60
RM165
The workshop will highlight the theory and technique on making sourdough bread.
The studend will be taught on the process, ingredient used, shaping techniques and
proofing methods.
1. Whole Wheat Sourdough Batard
2. Sweet Potato Mixed Seeds Boule
27.3.15
Fri
28.3.15
Sat
Breads for Breakfast
1. Soft Bagel with Black Sesame Seed.
2. Pumpkin Scone
3. English Muffin Loaf
RM120
Healthy Bakes with Different Flours and Grains (Season 2)
RM165
Whole foods are rich in nutrients and minerals. Grains and flours such as wholewheat, sprouted
grains, rye, spelt, oat etc will be highlighted in the workshop. The student will be master the skills
on using these ingredients to make 3 healthy breads.
1. Oatmeal and Flaxseed Bread
2. Squirrel Bread
3. Rustique Country Loaf with Fig.
29.3.15
Sun
Classic German Pretzel
You will be learning how to make soft and chewy Pretzel fr scratch.
1. Classic Rope with topping
2. Burger Pretzel Bun
3. Pretzel Sticks
Time : 10am - 2.30pm & 10 am -4 pm ( Bread making classes)
Note :
1. We practise Halal preparation. Pls do not bring outside food to the class room.
2. All participants are working in an individual station.
3. Basic tool required : hand towel, big containers and pen for take note.
4. For payment : Please bank in the fee and whatapps the receipt 3 days before the class
started. CIMB bank account number: 1209-0014536-05-7 ( The Crunch Bite)
Contact : Sophia Wong ( 012 4828533 )
THE CRUNCH BITE : 35-1, Jalan USJ 1/1B, Regalia Business Center
Subang Mewah, Subang Jaya 47600 (Above The Cook and Bake Ingredient Shop)
RM150