17th September 2017 (Sun)
2pm – 5pm
Impress your family and friends with home-made, healthier and yummy flaky spiral mooncakes.
In this session, learn how to make dairy free, vegan version of flaky mooncakes:
– traditionally made with lard / ghee, this version is free from animal products
– healthier, baked rather than deep fried
– flaky “thousand-layered” pastries
Technique learnt can be applied to other Chinese flaky biscuits, so it is not restricted to Mid-autumn Festival. And of course, there is no need to buy moulds to make these mooncakes.
Instructor will demonstrate the recipe followed by participants working in pairs to prepare the dough. Shaping and wrapping of the mooncakes will be individual hands-on.
– how to prepare less sweet yet flavourful fillings from scratch.
Class size is capped at 8 persons.
All ingredients, tools and course handouts included. You get to bring home 4 mooncakes. Please bring your own container to pack home the mooncakes.
Venue: ITSI Baking Studio
Blk 333, Kreta Ayer Road, #03-23
nearest MRT: Outram Park / Chinatown MRT
Email contact: email@example.com
Facebook message: www.facebook.com/rejoyceveg
About the Instructor, Joyce Thong
Started off as a self taught baker, Joyce embarked on the journey to create delicious vegan desserts. Not able to find any schools teaching vegan desserts in Singapore, Joyce enrolled in an overseas course with an international school – Rouxbe Cooking School. She graduated first in class with final grades of 100%. She currently holds an Essential Vegan Dessert Course certificate with Rouxbe.