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Hello again, huge fans of yammy tokyo!! 

We made donuts on this day! We only have 1 donut lesson a year. The classroom was filled with the smell of oil from the morning but everyone was excited with just the thought of making a donut.

 ST10(CL50) 1/45s l 3.5f l ISO 200 l 0.00EV l 6.3mm l program

ST10(CL50) 1/45s l 3.5f l ISO 160 l 0.00EV l 6.3mm l program

The first donut we made was made from the dough squeezed and shaped out of a piping bag. It was extremely hot since it was the middle of summer and the sizzling oil added to the heat but everyone was excited and started to make the donuts in shapes that they liked.

I was confident with mickey-mouse and heart shape. Actually I made quite a few other donuts than that mickey-mouse but it all got stuck together and it was hard to tell what was what.

 This is fried chips adapted from Japanese tempura. I’ve fried fruits in a tempura mixture. We’ve fried banana, apple and pineapple but the fruits absorbed too much oil and it ended up really greasy. They weren’t as good as I had hoped for :((

 A Mini Tarte

 ST10(CL50) 1/45s l 3.5f l ISO 120 l 0.00EV l 6.3mm l program

This is mini tarte with lots of raspberry jam in it. While one of us was frying the donuts, the remaining two of us had nothing to do so we took turns and made this. We were so into donuts that we brought this back home without even tasting it, but when I tasted at home, it was so good, even better than the main donut~ If I knew it was this good, I should’ve tasted it when it was still warm. Tears tears ;(

A coconut mousse cake

ST10(CL50) 1/60s l 3.5f l ISO 100 l 0.00EV l 6.3mm l program

This is coconut mousse cake. This day was also really hot that the mousse kept melting down even with heavy air-conditioning so I had to run to the fridge after putting on one decoration then bring it back to cut it then put it back in the fridge… It was a busy day since I had to run between every process. On top of that, I forgot to bring my coolant from home so when I brought this back home, the mousse had created a river inside the box.

 ST10(CL50) 1/45s l 3.5f l ISO 100 l 0.00EV l 6.3mm l program

ST10(CL50) 1/45s l 3.5f l ISO 160 l 0.00EV l 6.3mm l program

This is mini chocolate cake. It’s baked with dark chocolate mixture on top and milk chocolate mixture at the bottom. If you eat this together with the whipped cream, framboise and chocolate on top, it’s too good to be true!! It’s ecstatic :)) If you love the deep flavor of chocolate, you’ll be able to eat 5 of them at one sitting like me.

ST10(CL50) 1/45s l 3.5f l ISO 200 l 0.00EV l 6.3mm l program

ST10(CL50) 1/45s l 3.5f l ISO 80 l 0.00EV l 6.3mm l program

The most exciting moments in baking is when you get to taste the product you’ve made and when someone eats your sweets deliciously and when I take pictures of lined up sweets that I’ve made. Especially the moment when I’m taking pictures, I feel such accomplishment thinking oh god~ I really made this! haha :]

This 10^th post is the last post on my blog. Thank you so much for reading my blog all this time! If I become a great pâtissier after graduating from school, then I’ll start blog again. Make sure to come visit me then. Till then bye bye =)

 

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All photos, above, have been shot with the Samsung ST10(CL50), which has been provided by Samsung Digital Imaging Co., Ltd.

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