RedMan Baking Studio @ Sims Lane

NEW WORLD BREAD MAKING WITH TANGZHONG 1

軟Q湯種麵包基礎課程 一

AVAILABLE SUBSIDIES

• SkillsFuture claim (Full funding)
• SkillsFuture Course ID: TGS-2021010250
• NTUC UTAP claim (up to 50%)

本课程仅以中文授课  - This course is conducted in Chinese only.

本课程的目的，在于使初学者能了解麵包的製作过程和使用材料的重要性，如何去了解一个配方的百分比，以及任何一个失误会对产品造成的影响，并且透过这些基础理论来学习製作现代潮流的商品

您正在学习

• 了解各种材料的特性，以及对麵包造成的影响 

• 认识麵包的起源和发展变化以及分类 

• 学习製作麵包的流程、步骤和方法 

• 认识搅拌的6种阶段 

• 学习如何将麵团整形成圆形、长条形、椭圆形 

• 了解发酵的3种阶段以及温度和湿度的重 

• 您可以學習6種不同口味和形狀的甜麵包 

带回家部分 

4 pcs x 菠蘿麵包 (Pineapple Bread)

4 pcs x 紅豆麵包 (Red Bean Bread)

4 pcs x 花生夾心麵包 (Peanut Sandwich Bread)              

4 pcs x 椰子奶酥麵包 (Coconut Soufflé Bread)              

4 pcs x 奶油捲麵包 (Cannoli Bread)

4 pcs x 卡士達麵包 (Custard Bread)

时长：2节，每节6小时（不提供午餐）

类型：烘焙特殊动手 

最低年龄：14岁 

将提供设备，工具，配料，围裙和盒 

带一支笔做笔记。参加者可能需要根据班级食谱分组学习 

完成课程后，学生将获得一份荣誉证书

NEW WORLD BREAD MAKING WITH TANGZHONG 3

軟Q湯種+麵包基礎課程三

第三堂湯種課程，將利用湯種的特性來製作各式不同國家的特色吐司，將湯種運用得更廣泛，從鬆軟綿密到香脆可口，從樸實無華到風味濃郁，不同口感的吐司及風味，總有一款是你心目中理想的吐司！

AVAILABLE SUBSIDIES

• SkillsFuture claim (Full funding)
• SkillsFuture Course ID: TGS-2023040191
• NTUC UTAP claim (up to 50%)

先决条件 - 軟Q湯種麵包基礎課程一 (完成)

本课程仅以中文授课  - This course is conducted in Chinese only

您正在学习 

• 了解面團攪拌的步驟及方式
   
• 學習面團的整型及發酵知識
   
• 烘烤麵包溫度注意細節
   
• 湯種麵團的製作方法
   
• 吐司的製作方法
   
• 口味的變化及應用
   
• 各種餡料的製作
   
• 各種造型的整形技巧

细节

带回家部分 : 1 pc x  日式牛奶吐司

                     1 pc x 英式脆皮吐司

                     1 pc x  法式布里歐吐司
                 
                     1 pc x 台式洋蔥火腿吐司
                   
                     1 pc x 台式黑芝麻吐司

                     1 pc x 歐式全麥吐司

时长：2节，每节 6 小时（不提供午餐）

类型 ：烘焙特殊动手

最低年龄 ：14岁

将提供设备，工具，配料，围裙和盒

带一支笔做笔记。参加者可能需要根据班级食谱分组学习

完成课程后，学生将获得一份荣誉证书

PIE FUNDAMENTALS: FARMERS MARKET PIES

AVAILABLE SUBSIDIES

• SkillsFuture claim (Full funding)
• SkillsFuture Course ID: TGS-2023040192
• NTUC UTAP claim (up to 50%)

Students will learn how to make 2 types of pie dough from scratch.

Students will also create using these doughs 6 flavours of pies - 5 sweet and 1 savoury :

1. Blackforest Pie
2. Chocolate Blueberry Pie
3. Egg Custard Pie
4. Peach and Pistachio Frangipane Pie
5. Strawberry Lychee Pie
6. Salmon and Spinach Quiche

DETAILS

Duration : 2 day course (11am-5pm per day)

Type : Baking Special Hands-on

Take-Home Portion:

2 pcs x 9 cm Blackforest Pie

4pcs x 7 cm Chocolate Blueberry Pie

4 pcs x 7 cm Egg Custard Pie

2 pcs x 9 cm Peach and Pistachio Frangipane Pie

1  pc x 15 cm Strawberry Lychee Pie

2 pcs x 9 cm Salmon and Spinach Quiche

Minimum age : 14 years old

All classes will be conducted in English.

Equipment, tools, ingredients, apron and boxes will be provided.

Bring a pen for taking notes.

Participants may have to work in groups depending on class recipe.

Students will receive a certificate of merit upon completion of the course.

RASPBERRY OPERA CAKE + RED DATES GOJI LONGAN BREAD

Explore the art of elegant French-inspired pastry and Asian-inspired bread making in this hands-on baking class featuring Raspberry Opera Cake and Red Dates Goji Longan Bread.

Learn how to create a sophisticated Raspberry Opera Cake with delicate layers of sponge, creamy filling, and vibrant raspberry flavour. You will also discover how to make a soft and flavourful Red Dates Goji Longan Bread, combining the natural sweetness of red dates and longan with the unique flavour and texture of goji berries.

Through step-by-step guidance, participants will learn essential techniques for preparing, layering, assembling, shaping, and baking both creations. This class is ideal for baking enthusiasts looking to expand their repertoire with unique flavour combinations and refined presentation techniques.

YOU'RE LEARNING

• Learn the fundamentals of preparing a layered Raspberry Opera Cake.
• Understand how to achieve balanced raspberry flavour throughout the cake.
• Learn techniques for preparing sponge cake and creamy cake fillings.
• Master layering, assembly, and finishing techniques for a neat and elegant presentation.
• Learn the fundamentals of preparing soft and flavourful bread dough.
• Understand how to incorporate red dates, goji berries, and longan into the bread.
• Learn proper mixing, kneading, and gluten development techniques.
• Master techniques for portioning and shaping the bread.
• Understand proper proofing and baking techniques for achieving a soft and well-risen loaf.
• Learn how to balance the natural sweetness of the dried fruits with the bread dough.
• Gain practical tips for achieving consistent texture, flavour, and appearance.
• Learn useful troubleshooting techniques to recreate both bakes successfully at home.
  

Duration: 3-5 hours

Type: Baking Hands-on

Take-Home Portion: 7 inch cake + 2 pcs loaf bread

Adolescent Policy: Adolescents 12 - 17 years old can enroll for class without an accompanied adult. If an adult wishes to accompany the adolescent, the adult must enroll as well.

Children Policy: Children aged 9 – 11 years old can enroll for class but must be accompanied by a paid adult.

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection. 

THE MODERN PASTRY COLLECTION: A 2-DAY MASTERCLASS WITH CHEF LAWRENCE BOBO

Meet the Chef: https://shop.redmanshop.com/pages/chef-lawrence-bobo  

Join Chef Lawrence Bobo for The Modern Pastry Collection: A 2-Day Masterclass, an exclusive hands-on pastry experience featuring a refined selection of modern French-inspired creations.

Across two intensive days, participants will explore the techniques behind buffet-size cakes, petit gâteaux, gâteaux de voyage, and entremets, with recipes showcasing elegant flavour pairings such as 70% chocolate, pandan coconut, yuzu, ruby chocolate, coffee, raspberry, citrus, and hazelnut.

This masterclass is designed for passionate bakers, pastry enthusiasts, and professionals who wish to elevate their skills in modern pâtisserie presentation, textures, components, glazing, and flavour composition under the guidance of Chef Lawrence Bobo.

IN THIS MASTERCLASS, YOU'RE LEARNING 

BUFFET SIZE

1. CHOCOLATE 70%

• Chocolate Nougatine
• Chocolate Pain De Gene
• Chocolate Ganache 70%
• Cocoa Jelly

2. PANDAN COCONUT

• Pandan Choux Sponge
• Gula Melaka Mousseline
• Coconut Mousse
• Neutral Glaze

 3. YUZU TART

• Citrus Pate Sable
• Almond Cream
• Yuzu Curd
• Espuma Lime Jelly

PETITE GATEAU

4. RUBY CHAMPAIGN

• Ruby Croustillant
• Lime Jaconde
• Champagne Strawberry Compote
• Ruby Whipped Chantily

 5. COFFEE TART

• Pate Sable
• Coffee Croustillant
• Coffee Ganache
• Cocoa Jelly

 GÂTEAU DE VOYAGE

6. RUBY GATEAU

• Lemon Poppyseed Pound Cake
• Ruby Gourmet Glaze

7. CHOCOLATE RASPBERRY FINANCIER

• Chocolate Financier

8. CITRUS MADELEINE

• Citrus Madeleine

ENTREMET

 9. HAZELINE

• Hazelnut Dacquoise
• Ganache Moelleuse
• Praline Feuilitine
• Pate A Choux
• Hazelnut Mousseline
• Cocoa Jelly

 DETAILS

Duration: 2 days

• Day 1 - 23 September (11am-6pm)
• Day 2 - 24 Sptember (11am-6pm)

Type: Hands-on class

Age Policy: 16 years old and above

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection. 
 

TRADITIONAL INDONESIAN STYLE LAPIS CAKE

Experience the rich heritage of Indonesian baking in this hands-on Traditional Lapis Cake Workshop. Known for its beautifully layered texture and aromatic spice blend, Lapis Cake is a timeless delicacy loved across generations. In this workshop, you’ll learn the art and patience behind creating perfectly even layers, achieving a moist buttery texture, and balancing the signature warm flavours of spices and premium ingredients.

Whether you are a passionate home baker or looking to level up your baking skills, this workshop will guide you through the authentic techniques used to create this festive Southeast Asian classic from scratch. Bring home your very own handcrafted Lapis Cake and impress your family and friends with this luxurious treat.

YOU'RE LEARNING

• Understand the history and characteristics of traditional Indonesian Lapis Cake
• Learn the proper preparation and mixing techniques for a smooth, stable batter
• Understand the importance of ingredient ratios and spice balancing
• Master the layering and baking technique for even, beautiful cake layers
• Learn temperature control and baking timing for consistent results
• Understand common mistakes and troubleshooting techniques
• Learn proper cooling, slicing, and storage methods for Lapis Cake
• Gain tips on achieving a moist, rich, and aromatic texture
  

Duration: 4-5 hours

Type: Baking Hands-on

Take-Home Portion: 7 inch cake

Adolescent Policy: Adolescents 12 - 17 years old can enroll for class without an accompanied adult. If an adult wishes to accompany the adolescent, the adult must enroll as well.

Children Policy: Children aged 9 – 11 years old can enroll for class but must be accompanied by a paid adult.

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection. 

UBE BASQUE BURNT CHEESECAKE

Discover the magic of Basque baking with a Filipino twist! In this hands-on workshop, you'll learn how to make a stunning Ube Basque Cheesecake — the burnt, crackly-topped, creamy-centred cheesecake that's taken the baking world by storm, infused with the natural sweetness and vibrant purple hue of ube (purple yam).

Free for kids aged 6–9 years old with an accompanying paid adult.

Learning Points

• The origins and characteristics of Basque-style burnt cheesecake, and what sets it apart from traditional baked cheesecakes
  
• Achieving the signature "burnt" caramelised top without overbaking the centre
• Proper mixing techniques for a smooth, lump-free, silky batter
• Balancing sweetness and creaminess for the perfect ube flavour profile
• Correct oven temperature, timing, and pan-lining methods for that iconic collapsed, jiggly centre
• Tips for slicing, storing, and serving your cheesecake at home
  

How do I make a booking?

Make a booking right here on this page.

Bookings for this event can only be made online.

Details:

• 1 adult (18yo & above) can bring 1 child aged 6-9yo
•  Kids who are 10yo and above are required to make their booking with no accompanying adult required. If the adult wants to join, they need to make a separate booking
  
• The instructor may ask the participants to show proof of their age before we start the class
• Booking will close 30 minutes before start of the class, late comers will not be accepted

What are the timings like?

Each session is 2 hours long!

• Morning (11am-1pm) 
• Afternoon (2pm-4pm)
• Evening (5pm-7pm)

What is provided?

• Expert chef guidance

• Premium ingredients

• Tools, equipment, box are provided

Take-home Portion: 6 inch cheesecake

UBE FUDGY BROWNIE!

Get ready to bake a fudgy, purple twist on a classic favourite — the Ube Brownie! In this hands-on workshop, you'll learn how to create rich, dense brownies infused with the natural sweetness and vibrant colour of ube, striking the perfect balance between a classic chocolate brownie flavour. Bake, swirl, and bring home a batch of your own ube-chocolate creations.

Free for kids aged 6–9 years old with an accompanying paid adult.

Learning Points

• How to balance ube flavour with chocolate without one overpowering the other
• Techniques for achieving a fudgy, dense texture (vs. cakey) in your brownies
• The secret to that shiny, crackly brownie top
• Proper mixing methods to avoid overmixing and toughening the batter
• How to swirl or marble ube and chocolate batters for a beautiful visual effect
• Correct baking time and doneness testing for the perfect fudgy centre
• Tips on cutting, portioning, and storing brownies for freshness
  

How do I make a booking?

Make a booking right here on this page.

Bookings for this event can only be made online.

Details:

• 1 adult (18yo & above) can bring 1 child aged 6-9yo
•  Kids who are 10yo and above are required to make their booking with no accompanying adult required. If the adult wants to join, they need to make a separate booking
  
• The instructor may ask the participants to show proof of their age before we start the class
• Booking will close 30 minutes before start of the class, late comers will not be accepted

What are the timings like?

Each session is 2 hours long!

• Morning (11am-1pm) 
• Afternoon (2pm-4pm)
• Evening (5pm-7pm)

What is provided?

• Expert chef guidance

• Premium ingredients

• Tools, equipment, box are provided

Take-home Portion: 16 pcs brownies