Because nothing is better than Ice Cream Surprises🤩🍧 Eggless Icecream Workshops….. Ice Cream brings Happiness as always❤Learn one of the best tasted fresh Homemade Ice Creams from Bake And Buns Academy this summer 😍❣ Just ready in 3.5 hours No need to churn again & again No ice cream maker needed Here we go with …
EXOTIC & NATURALS ICE CREAMS And No GMS No CMC No Stabilize Read More »
Eggless Advanced Mirror Glaze Cake And Chocolate Flower Decorations workshop On this unique day class, students will learn the many amazing art of the world famous mirror glaze cake Call 8851086875/ 7503630259 Course Content On popular demand, Bake & Buns is proud to present Mirror Glazed Workshop Date – 9th June Time – 11:00Am to …
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Students Make #Mirrorglazed #Cake with Advance #Chocolatedecoration #Chocolateflowers For PROFESSIONAL COURSE Hurry Registrations open for November 2018 Batch. Few Seats Are Available Grab your seat right now… For professional courses in Bakery and Culinary contact us…at Bake And Buns Academy, Venue :169,Block N,South City I,Gurugram, Haryana 122001 For registration call or WhatsApp on +91-7503630259, 8851086875 #chefsimrangupta #cheflife #pastrychef #chefstalk #Chef #Bakeandbunsacademy #cookingclassesingurgaon#bakingclassesgurgaon #pastrychef bakebuns@gmail.com https://www.facebook.com/bakeandbunsacademy https://www.bakebunsacademy.com
PEANUT BUTTER COOKIES RECIPES BY BAKE AND BUNS ACADEMY INGREDIENTS:- PEANUT BUTTER-30 g BROWN SUGAR-25 g SUGAR-15 g VANILLA ESSENCE-1/4 Tsp FLOUR-35 g BAKING SODA-1 pinch BUTTER-30 g METHOD:- 1.MELT THE BUTTER,PEANUT BUTTER AND ADD SUGAR AND BROWN SUGAR CREAM IT TILL SMOOTH AND SUGAR IS MELTED/DISSOLVED ADD ESSENCE. 2.ADD FLOUR MIXED WITH BAKING …
Learn How To Make Whole Wheat Brown Bread recipe Ingredients:- 500 gms. Whole Wheat Flour 1½ tsp. Instant Dry Yeast 2 tsp. Caster Sugar Lukewarm Water 350ml-400ml Water 1 tbsp. Vegetable Oil 1 tsp. Salt Mixture of Milk and Vegetable Oil Melted Butter Method:- 1.Take a bowl add the wheat flour and make a well …
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HOW TO MAKE BASIC SPONGE INGREDIENTS:- EGG-3 BREAKFAST SUGAR-70GM FLOUR-70GM VANILA ESSENCE-6-7 DROPS METHOD:- BEAT THE EGGS AND ADD SUGAR MIX IT WITH HANDMIXER TILL THE BATTER DOUBLES ADD FLOUR SLOWLY MIX FLOUR WITH CUT AND FOLD MATHOD WITHOUT AIR COMING OUT NOTE:- BAKING TEMPERATURE-160 degrees C IN CONVECTION FOR 10 MINUTES …