Foodhall in VR Bengaluru hosted a Junior Masterclass with Malaysian cake artist, Joonie Tan, to teach a bunch of enthusiastic children in Bangalore how to create three yummy desserts -- macarons, banana walnut cake and chocolate chip mug cake. Foodhall India
Foodhall India is a premium lifestyle food superstore created by the Future Group in 2011. Their goal is to bring home the flavours from around the world in a special retail space that every food lover would enjoy. They have envisioned a place that allows you to not only buy unique, rare ingredients but also taste fresh food as you explore the store – indulging all five senses. It is a buzzing and inspiring space, and every now and then, they organise free food-related events to educate their patrons on various flavours and cooking styles from all over the world.
Currently Foodhall has six stores present in Mumbai, New Delhi, Gurgaon and Bengaluru. The latest addition is their second outlet in Bengaluru which is at the lower ground floor of VR Bengaluru in Whitefield.
Almond flour - 62.5grams
Icing sugar -125grams
Egg white -75grams
Caster sugar - 100 grams
1. Make a French meringue by slowly adding caster sugar to your egg whites and beat till stiff peaks.
2. Meanwhile Robo Coupe your almond flour and icing sugar.
3. Once the Meringue Reaches Stiff Peaks, fold in your dry ingredients, slowly ensuring not to break the air formed.
4. Pipe on to Silicon Mat and let it dry completely.
5. Bake at 140 degree Celsius.
Vegetable oil – 2tbsp
Milk – 60 ml
Egg – 1 no
Vanilla – 2.5ml
Flour – 35 gms
Baking powder – 2gms
Salt – 1 gm
Sugar – 50gms
Coco powder – 10 gms
Chocolate chips – 45 gms
1. Whisk together milk , oil , egg and vanilla.
2. Fold in the dry ingredients along with chocolate chips and mix till well incorporated.
3. Pour into mugs and microwave on high for 90 seconds.
4. Check by touching the surface of the cake to ensure it bounces back when slightly touched, if not microwave for additional 30 seconds.
Sugar – 112gms
Flour – 112gms
Eggs – 45gms
Baking soda – 4.5gms
Milk – 50 gms
Oil – 35gms
1. Cream the banana and sugar mix till light and fluffy.
2. Slowly add your eggs and beat till well incorporated.
3. Fold in your flour and baking soda.
4. Add milk followed by oil and mix till incorporated.
5. Chill this batter before baking.
6. Bake at 170 degree Celsius.
About Chef Joonie Tan:
Joonie Tan is the savvy cake artist and the brain behind 180 Degree Celsius, her cake studio in Bangalore. She also teaches as a faculty in Lavonne Academy of Baking Science and Pastry Arts. Here she teaches advanced baking and cake decorating skills and technique.
She has trained under some of the best names in the industry like her mentor, the late Chef Kong Yik Hong, as well as Margaret Carter and Kelvin Chua.
Her exceptional works have been published in various local and international publications like Harpers Bazaar India, Vogue India, Elle India, DIY Wedding Magazine US and Cakes Decor.
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