Baking with the Experts

The Bangalore Baking Company offers a baking masterclass like no other

Published: 21st February 2015 06:01 AM  |   Last Updated: 21st February 2015 06:01 AM   |  A+A-

Baking

Bangalore Baking Company (BBC) at JW Marriot Bengaluru is the kind of patisserie where expats while away Sunday mornings and ladies who lunch stop by for leisurely coffee conversations. Since I don't belong to either of the categories, the only reason I would ever visit a place this luxurious is for work. And so when an invite to attend a baking class arrived, one of the many that BBC's presiding master baker, Chef Daniel Koshy conducts over weekends, I had to go. In the melee of enthusiastic food bloggers, Chef Daniel along with a bright Sous Chef, demonstrated a few simple dishes, and the two also parted with some priceless trivia. For instance, just how the genuine smoky flavor of pimento wood gives the famous Jamaican Jerk Chicken recipe its special punch.

 Baking with.JPGAnd how a simple Mexican salad can be perked up if served in a fried taco basket. And how tomatoes must be chosen for their colour and pungency when  cooking curries and for their freshness and crunch in salads. And the way Buffalo Mozzarella can lift Caprese Salad to a different level. In sandwiches, the choice of the right pesto, seasonings and bread can make all the difference.   The highlight of the class was of course, the preparation of BBC's beloved dish, Chocolate Lava Cake that must be so  lovingly prepared that when you tug at it, the cake pours out its gooey, dark heart effortlessly.

The baking tips were enlightening. Always bring eggs to room temperature before you fold them into a recipe. Know that each oven has different specifications so tweak your baking time accordingly. Never dust a baking dish with flour, always with icing sugar because it melts while  flour leaves unsightly patches behind. Chocolate mixed with hot water is cement, so always melt it on indirect heat. Always work the batter from dry to wet to control the consistency. Do not confuse icing sugar with powdered sugar. The two have a different chemical structure. 

The best part is also that the batter for Chocolate Lava cake can be made in advance. For more updates on the baking classes, go to www.facebook.com/JWMarriotHotelBengaluru

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