Let's bake cakes, breads and pastries!

Go from zero baking experience to baking like a pro with these simplified and easy recipes.
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  • Lectures 6
  • Length 44 mins
  • Skill Level All Levels
  • Languages English
  • Includes Lifetime access
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    Available on iOS and Android
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About This Course

Published 9/2015 English

Course Description

At SistersCookies, sharing professional bakers' secrets and highlighting correct techniques used by experts are our signature specialities.

Be it about processes, tips, timing, or ingredients, we share them all to many eager beginner and also professional bakers. We have also formulated these secrets into simple professional quality recipes which will surely get you interested to delve into a baking business.

In our course, we will share with you step-by-step instructions to bake various kinds of baked goodies ranging from pastries to mouth-watering cupcakes. The difference between other baking videos and ours is that we share our know-hows and tips along with the recipe.

Cooking and baking recipes can be found easily anywhere but with our special tips and techniques, you will be able to understand why your end product might not have turn out the way you intended it to be.

When you bake with passion, every process becomes an enjoyable experience. Being able to learn new tips and techniques at SistersCookies will not only be an enjoyable experience, it will be an enjoyable learning experience where you can take with you new knowledge and know-hows of the professionals.


Reviews from students at SistersCookies:

The guru that will really guide you step by step till end product. Best learning experience!

- Hana Ahemed

SistersCookies are a novelty in the way they do things. And the cookies are superb and scrumptious! Love it!

- Ridjal Noor

Friend and familia who had tasted my baking using SistersCookies recipes were Wow-ed! Simply amazing.

- Suzanna Dewi

What are the requirements?

  • Interest in baking and wants to bake

What am I going to get from this course?

  • Learn about the tips, techniques and professional bakers' secrets about baking.

What is the target audience?

  • Students with zero baking experience
  • Aspiring and professional bakers

What you get with this course?

Not for you? No problem.
30 day money back guarantee.

Forever yours.
Lifetime access.

Learn on the go.
Desktop, iOS and Android.

Get rewarded.
Certificate of completion.

Curriculum

Section 1: Introduction
00:52

Established in December 2013, SistersCookies Baking Academy has been a baker's hub for aspiring bakers: both home-based and regional professionals from Singapore, Malaysia and Indonesia. Sharing professional bakers' secrets and highlighting correct techniques used by experts are our signature specialities.

Watch our videos and bake with us and we can guarantee that you will be impressed with your own bakes.

Section 2: Cakes
04:34

INGREDIENTS

  • 80g of Hong Kong flour
  • 1 tablespoon of Ovalette
  • 1 teaspoon of baking powder
  • 15g of corn flour
  • 6 whole eggs
  • 4 egg yolks
  • 130g of sugar
  • 120g of melted butter with vanilla essence
  • Chocolate emulco
  • 8 x 8 baking tin lined with parchment paper


INSTRUCTIONS

  • Preheat the oven at 180oC
  • In a mixing bowl, put in the sugar, Hong Kong flour, corn flour, Ovalette, baking powder, egg yolks and whole eggs.
  • Mix those ingredients using a balloon whisk for 15 minutes at medium speed
  • After 15 minutes, reduce the speed back to low speed to settle down the air bubbles in the batter
  • Pour only 1/3 of the cake batter into a large bowl and add in the melted butter (with vanilla essence)
  • Fold the batter until all the butter has been incorporated.
  • Pour the rest of the batter and fold it all in gently (We will refer to this as Batter A)
  • Take a bit out of Batter A where we will then add some Chocolate emulco, before putting it into a piping bag (Batter B)
  • Place the baking tin on a weighing scale and pour 160g of Batter A.
  • Spread the batter evenly.
  • Put some of Batter B into a piping bag and pipe some patterns onto Batter A as decoration.
  • Bake for 15 minutes
  • After baking, de-mould the cake and let it cool.
  • Turn the cake upside down onto a layer of dry cloth
  • Carefully peel off the parchment paper and spread chocolate filling (or any other filling you'd like) onto the cake
  • Using the cloth, make a slight bend along the edge of the cake before rolling it up gently.
  • Pull the cloth below as you roll the cake so that it will be tight and firm.
  • Wrap the roll cake with cling wrap.
  • Put it in the freezer before cutting and serving the Swiss Roll. Make sure that it is cut while still being cling wrapped
06:01

INGREDIENTS

  • 160g of castor sugar
  • 150g of Hong Kong flour
  • 1 tablespoon of Ovalette
  • 1 teaspoon of baking powder
  • Chocolate Emulco
  • 4 egg yolks
  • 6 whole eggs
  • 75g melted butter mixed with 1 tablespoon of Vanilla Essence
  • Chocolate filling (or other choice of filling)
  • 5 x 10 baking tin lined with parchment paper


INSTRUCTIONS

  • Preheat the oven at 180oC
  • In a mixing bowl, put in the castor sugar, Hong Kong flour, Ovalette, baking powder, egg yolks and whole eggs.
  • Mix the ingredients for a minute at low speed using a balloon whisk until you get a thick and fluffy consistency.
  • After a minute, increase to medium speed and let it mix for another 5 minutes.
  • When it gets thick and fluffy, reduce the speed back to low speed to settle down the air bubbles in the batter
  • In a large bowl, pour only 1/3 of the batter and add the melted butter that has been mixed with vanilla essence.
  • Fold the batter in gently to incorporate the butter before adding the rest of the batter (We will refer to this as Batter A)
  • Divide 1/3 of the newly mixed Batter A into a small bowl and mix it with 1 teaspoon of Chocolate Emulco (Batter B)
  • Place the baking tin on a weighing scale and pour 80g of Batter B.
  • Spread evenly.
  • Put Batter A into a piping bag and pipe it gently on top of Batter B in the baking tin.
  • Make sure there are no gaps in the batter and that the corners are filled in.
  • Once done, level the batter for an even surface.
  • Put some of Batter B into a piping bag and pipe some patterns onto Batter A as decoration.
  • Bake for 15 minutes, in the pre-heated oven, top and bottom heat without fan.
  • The cake has to be folded immediately after baking to avoid cracking.
  • On a layer of dry cloth, turn the cake upside down and gently peel the parchment paper
  • Spread chocolate filling (or any other filling you'd like) onto the surface of the cake evenly
  • Fold the cake and wrap with a cling wrap.
  • Put it in the freezer before cutting and serving the Horse Hoof cake. Make sure that it is cut while still being cling wrapped
Section 3: Cupcakes
09:32

INGREDIENTS (Batter)

  • 180g of castor sugar
  • 5 egg whites
  • 6 egg yolks
  • 35g Cocoa powder
  • 250g of unsalted butter (not too soft)
  • 230g self- rising flour
  • Open star tip 10mm

INGREDIENTS (Fillings & frosting for Chocolate cream cupcake)

  • Courverture chocolate
  • Ferrero Rocher
  • 1 cup of non- dairy chocolate cream

INGREDIENTS (Fillings & frosting for Cream cheese chocolate cupcake)

  • 300g of cream cheese
  • 250g of non-dairy cream
  • 50g sifted icing sugar
  • Strawberries and blueberry for decorations (fruits of your choice)



Batter:

  • Preheat oven at 160oC – 170oC
  • In a mixing bowl, put unsalted butter and cream it using a mixer for a short while before turning to high speed.
  • On another mixing bowl, whip up the egg whites using a balloon whisk.
  • Once the egg white has a foamy texture, introduce the castor sugar bit by bit
  • Whisk again until it reaches the Ribbon stage
  • Add eggs one by one and let it whisk for 1 minute
  • Put in all the cream butter and mix in a low speed, before turning it to medium speed.
  • Once ready, take it out from the mixer.
  • Add in sifted cocoa and self – raising flour into the batter bit by bit
  • Use the cutting technique to mix the ingredients together until it becomes a fine batter and there are no lumps
  • Transfer the batter into a piping bag.
  • Pipe the batter onto half of the cupcake moulds
  • While the other half, you fill only fill half of the moulds and fill it with courverture chocolate.
  • Cover the chocolate by piping the batter on it.
  • Bake for 20 mins


Cream Cheese Frosting

  • In the mixing bowl, whisk the cream cheese for 10 mins on a medium speed
  • After 10 mins, add in the icing sugar and whisk for another 30 seconds at a low speed, before going for a medium speed for 3 minutes (cream A)
  • In another mixing bowl, whip the non – dairy cream to soft peak using a balloon whisk. (cream B)
  • In a large bowl, combine both cream A and B together by folding them gently
  • Transfer the cream into a piping bag (use open star tip 10mm)
  • Pipe the cream on the cupcake without the chocolate courverture
  • Top it with fruits of your choice


Chocolate Cream Frosting

  • Whip the non – dairy chocolate cream to soft peak..
  • Transfer the frosting into the piping bag (open star tip 10mm)
  • Pipe the cream on the cupcake with the chocolate courverture
  • Top it with Ferrero Rocher, chocolate shavings, drizzled chocolate and icing sugar


Section 4: Bread
09:41

INGREDIENTS (The dough)

  • 280g unbleached flour
  • 5g of instant dried yeast
  • 2g of bread improver
  • 56g of castor sugar
  • 4g of salt
  • 54g unsalted butter
  • Some melted butter/ soft butter
  • 28g dairy cream
  • 60g of ice
  • 60g of ice water
  • 60g of egg yolks
  • Baking tray lined with a parchment paper

INGREDIENTS (Red bean bun fillings)

  • Some Red bean paste
  • UHT Milk (milk wash the bread)
  • Sesame seeds

INGREDIENTS (Fillings & toppings for Sausage bun)

  • Hotdogs
  • Mayonnaise
  • Chili sause
  • Cheddar & mozzarella cheese
  • Oregano
  • UHT Milk (milk wash the bread)

INGREDIENTS (Fillings & toppings for Cinnamon bun)

  • Cinnamon sugar
  • Chocolate chips
  • UHT Milk (milk wash the bread)
  • Sesame seeds

INGREDIENTS ( Fillings & toppings for Chicken Floss bun)

  • Chicken floss
  • Mayonnaise
  • UHT Milk (milk wash the bread)



Batter:

  • In a mixing bowl, put in your unbleached flour, sugar, instant dried yeast and bread improver.
  • Mix those ingredients for 1 minute at a low speed until well mixed using a dough hook.
  • After a minute, add your ice, ice water, dairy cream and egg yolk and mix at a low speed and then increase your speed when the ingredients have been mixed well.
  • Add in your unsalted butter and salt.
  • Once the batter has turned into a lump, increase your speed to medium for 12 – 15 minutes
  • The batter is ready when it is shiny, elastic and soft.
  • Tighten the dough by rounding it with your hands
  • Wrap the dough with a cling wrap and let it rest for 10 mins
  • After 10 mins, cut into small pieces each weighing 80g.
  • Make the letter 'C' with your hands and do the rounding for the small pieces of dough
  • Wrap the small pieces of dough with a cling wrap and let it rest for another 10 mins


RED BEAN BUNS

  • Preheat oven at 180oC, top & bottom heat, with fan.
  • Flatten one of the small pieces of dough and place red bean paste in the middle.
  • Wrap the dough filled with red bean into a ball
  • Using your palm, flatten the dough.
  • With the back of the knife, create crisscross embossment on the dough lightly as a guide to cut the dough
  • Cut 50% of the dough on the embossment line
  • Placed it on the baking tray lined with parchment paper and let it rest for another 45 mins to 1 hour in the Proofer
  • Brush UHT milk on bread and sprinkle sesame seeds
  • Bake for 10 mins.

    HOTDOG BUNS
  • Preheat oven at 180oC top, bottom heat, with fan.
  • Roll one of the small pieces of dough. Make sure the dough is not longer than the hotdog
  • Place the hotdog on the dough and roll it.
  • Cut the dough into 7 pieces, making sure that the hotdog is not intact but do not cut the dough totally.
  • Twist the dough accordingly
  • Place it in the silicon cup and rest it in the Proofer for 45 mins – 1hr
  • After 1 hr, brush UHT milk on the dough
  • Pipe mayonnaise, chilli sauce, cheddar and mozzarella cheese and a pinch of Oregano on the dough
  • Bake for 12 mins.

    CINAMMON ROLLS
  • Preheat oven at 180oC top, bottom heat, with fan.
  • Roll a big piece of dough into a desired size.
  • Flip over the dough so the ugly side of the dough is facing you
  • Brush some melted butter/ soft butter on the dough
  • Sprinkle cinnamon sugar and chocolate chips
  • Roll the dough and cut into pieces
  • Place it in paper cupcake liner and let it rest in the Proofer for 45 mins – 1 hr
  • After 1 hr, brush UHT milk on the bread
  • Bake for 10 mins


CHICKEN FLOSS BUN

  • Preheat oven at 180oC, top & bottom heat, with fan.
  • Roll only one side of the small piece of dough, leaving the other side round (shape of a tadpole)
  • Get the 'head of the tadpole' facing you and the 'tail' facing away
  • Flatten the dough but still remain the shape of the tadpole
  • Roll the flatter side first downwards to look like a croissant bread
  • Brush milk on bread
  • Bake for 10 mins
  • Brush mayonnaise on the bread and put chicken floss on the bread.
Section 5: Pâte à Choux
13:38

INGREDIENTS (Batter)

  • 190g of plain flour
  • 146g of UHT milk
  • 146g unsalted butter
  • 6g salt
  • 146g of water
  • 257g of eggs
  • Non- stick pot
  • Open star tip no 10, 11, 12

INGREDIENTS (Fillings & toppings for Éclairs)

  • Chocolate whipping cream
  • Couverture chocolate
  • Roasted almonds (if necessary)
  • Baking tray lined with parchment paper
INGREDIENTS (Toppings for Chouquette)
  • Sifted eggs
  • Pearl sugar
  • Snow powder
  • Circle tip no. 803
  • Baking tray lined with parchment paper

INGREDIENTS (Fillings & sablés toppings for Profiteroles)

  • 45g of castor sugar
  • 45g brown sugar
  • 90g of unsalted butter
  • A little bit of vanilla essence
  • 105g of plain flour
  • profiterolls filling
  • 200g of instant custard
  • 450g of whipping cream
  • 450g of UHT milk


Batter
  • Preheat the oven at 180oC, top & bottom heat with fan.
  • In a non- stick pot, put in UHT milk, unsalted butter, salt, and water and boil it.
  • Once the butter has melt, put in your flour and stir thoroughly for the next 2 minutes
  • After 2 mins, put the batter into the mixing bowl and mix using a k-beater or paddle
  • Once the temperature had fallen below 60oC, put eggs one by one.
  • Transfer the batter into a large bowl.
  • You are ready to make your Pâte à choux


Éclairs

  • Put some of the batter into a piping bag.
  • Using an open star tip no 10, 11 or 12, pipe the batter onto the baking tray by holding the tip at 45o
  • Spray some water onto the pastry before baking.
  • Bake for 30 mins
  • In a large mixing bowl, whip up the chocolate whipping cream to soft peak using a balloon whisk.
  • Transfer the whipped chocolate cream into a piping bag
  • Melt some couverture chocolate for 50- 60 seconds in the microwave before putting it into the piping bag. This is to make the chocolate toppings of the éclairs.
  • Once the éclair has been well baked, cut the éclair horizontally.
  • Pipe the chocolate whipping cream into one of the half éclair and cover the cream with another half.
  • Pipe the melted chocolate onto the éclairs and sprinkle some roasted almonds.


Chouquette

  • Preheat oven at 160- 170oC, top & bottom heat with fan
  • Put some of the same batter into the piping bag
  • Sift some eggs for the egg wash.
  • Using an open start tip no 10, 11 or 12, pipe the batter onto the baking tray
  • Brush the sifted egg onto the pastry to give some glaze
  • Sprinkle the pearl sugar
  • Bake for 30 mins
  • Decorate the chouquette by dusting the snow powder


Profiteroles

  • Preheat oven at 160oC, top & bottom heat.
  • Put some of the same batter into the piping bag
  • Using a circle tip no. 803, pipe the batter onto a baking tray.
  • For the Profiteroles' fillings, whip up the whipping cream to soft peak.
  • In a large mixing bowl, put the instant custard and pour the UHT milk. Let it rest for 30 seconds to let the instant custard absorb the milk.
  • Stir thoroughly to get rid of the lumps
  • Once there are no lumps, add the whipped cream and whisk them.
  • Transfer the fillings into the piping bag.
  • For the sablés toppings, put the castor sugar, unsalted butter and brown sugar into a mixing bowl.
  • Mix the ingredients using a k – beater in a low speed.
  • Put in your vanilla essence and mix thoroughly
  • Add in your flour and mix well at a low speed.
  • Stop mixing when it has formed into a dough
  • Keep the sablés into a plastic and let the sable rest in the chiller.
  • Once it is well rested, take the sablés out.
  • Layer with a plastic sheet, sprinkle some flour on the plastic and put your sable on it.
  • Cover the sablés with a plastic and roll the sable thinly
  • Using a suitable cutter cut the batter and put it on top of the profiteroles that we have just piped.
  • Bake for 30 mins.
  • Once it is well baked, cut the back of the Profiteroles with a knife.
  • Using a small open star tip, pipe the filling into the holes of the Profiteroles.
  • To decorate, dust it with the snow powder
12 questions

This quiz will help you refresh important tips from Lecture 1 to 6.

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Instructor Biography

SistersCookies Baking Academy, Executive Chef , Master Baker ,Udemy Instructor

Established in December 2013, SistersCookies Baking Academy has been a baker's hub for aspiring bakers: both home-based and regional professionals from Singapore, Malaysia and Indonesia. Sharing professional bakers' secrets and highlighting correct techniques used by experts are our signature specialities.

And close to our hearts, is our biggest Why: to share and educate bakers about healthy, safe and good quality ingredients that benefits everyone. And we specialise in Halal-certified ingredients for Muslims.

Watch our videos and bake with us and we can guarantee that you will be impressed with your own bakes.

Ready to start learning?
Take This Course