Gifted Patisserie Studio

Gifted Patisserie Studio We Provide Baking Class & Short term courses
- Customised Cake / Dessert Order
- Cooking Classes

烘焙的乐趣真的数不胜数，只有体验过了才知道为什么用心做的蛋糕那么珍贵，只有失败过了才知道烘焙蛋糕需要多少的耐心和精力去完成，我希望大家都可以拥有这个机会来亲手制作一款蛋糕，送给自己，或是献给身边珍贵值得你付出精神的人。

- Baking Training / Education

- The First & top baking studio in Seremban, NS.

- Conducted plenty of Baking courses & Training Experienced

- Worldwide H Pastry Cup Silver Medal

- 570++ students per year

- Instructor listed in 2020 successful people in malaysia

18/04/2026

A closer look at how we handle bagel dough in class.
Simple steps, refined technique.

03/04/2026

What is T-Type Flour?
T = “Type” = ash content level
✅Bigger number → more bran & minerals → more flavor & darker flour
✅Smaller number → more refined → lighter texture

📝Quick practical comparison
T45 = like cake flour
T55 = similar to all-purpose flour
T65 = similar to bread flour but slightly more rustic
T80–T150 = whole grain range

🥖🥐Example usage in baking
Croissant → T45
Baguette tradition → T55 or T65
Sourdough country bread → T65 or T80
Whole wheat loaf → T110 or T150

24/03/2026

My inspiration doesn’t come from recipes—it comes from ingredients.

People always ask me how I come up with new ideas.

Honestly?
I just walk around grocery stores…
and stare at ingredients 😆

✨Chili x Chocolate
✨Miso in cakes
✨Tofu in yogurt cake

Sounds weird? Maybe.
But that’s where creativity begins.
I just observing, thinking, and letting ideas connect.

Baking isn’t just baking.
It’s a language. It’s a science.

16/03/2026

Flour Protein Guide for Baking 🍞

Different types of flour contain different protein percentages, which affect the texture of your baked goods.

Low Protein Flour (6–8%)
Contains minimal gluten.
Best for light and soft bakes like angel cakes, cupcakes, and scones.

Medium Protein Flour (8–10%)
Great for cookies, scones, pies, and tarts.
It helps create a crispy and crusty outer texture.

Bread Flour (11.5–13% or higher)
Higher protein means more gluten development.
This gives bread better structure, stability, and chewiness.

Bread flour can also trap more gas from yeast, making it perfect for pizza, bagels, soft breads, and loaves, giving them a stretchy and elastic texture.

Understanding flour protein helps you choose the right flour for the perfect bake ✨

07/03/2026

Difference between Converture & Compound Chocolate 🍫

Both are made from cocoa beans ,but here’s the difference:

1️⃣ Fat Source
• Converture chocolate → Uses cocoa butter
• Higher Number% = higher cocoa butter content
• Compound chocolate → Uses vegetable oils (like palm kernel or soybean oil)
• No cocoa butter percentage stated

2️⃣ For Decorations Tempering
• Converture → MUST be tempered
(melt → cool → reheat for shine & snap ✨)
• Compound → No tempering needed
Just melt below 45°C and use

3️⃣ Texture & Taste
• Converture → Silky, smooth, richer & more complex flavor, chocolatey taste, melts gently
• Compound → More stable, easier to work with, usually more sweetened

✅ Compound is great for beginners & hot climates
✅ Converture gives premium taste & texture

Save this for your next bake 🤎🍫

26/02/2026

How to Choose the Right Whipping Cream?

✨Cream comes in different fat percentages

🔹 30% Fat
More suitable for cooking, custard, lighter ganache, sauces or cakes.
Texture is lighter and less stable for piping.

🔹 35% Fat (Standard)
More stable and commonly used.
But in hot climate, it may not hold for too long.

🔹 Above 35% Fat
Best for whipping, coating & piping.
Higher fat creates a stronger and more stable cream structure.
It whips thicker, higher and holds better — especially in hot weather.

Vegetable based whipping cream
- If you’re just starting your baking
- It’s easier to control and much more stable.

Have you chosen the right cream? 😉

31/01/2026

Tips for keeping fruit toppings fresh and vibrant on cakes 🍓✨
Watch till the end & save this for your next bake! :)

Tip 1 : Soak your fruit inside acidity
✨ to prevent browning

Tip 2: Neutral Glaze
✨ to lock in moisture and shine

Let me know what tutorial you’d like to see next :)

27/01/2026

Stores your yeast in the fridge for weeks but not sure is your yeast still alive ? Don’t let it ruin your bread! Take a 5 minute test before starts

All you need is warm water, yeast and sugar and a bowl🥣
1. WARM water (110°F / 43°C)—hot water kills it!
2. 1tsp of sugar for food ( sugar helps activate the yeast)
3. Stir in your 1tsp yeast.
4. Wait 5-10 minutes.

Save this for your next bake ! And follow for more simple tips

06/10/2025

Happy Mid-Autumn Festival!
May the full moon bring you peace and happiness 🎑🥮

中秋节快乐！ 当然先感谢 的再次邀请，
我是个很喜欢仪式感的人，尤其是对节日，
所以有机会我都很愿意也很开心跟新朋友来一个月饼的手工体验活动，和平时教课是一件非常不一样的事情，
这次就是很单纯的跟大家互动来庆祝一下节日,
当然还可以打扮自己一下哈哈哈哈

大家中秋节快乐呀🎑🎁❤️

15/07/2025

So , do you think Ashley has became what she dreams of ?

May KL Small Group Baking Class Schedule 😇❤️5月份小班制课程更新✅Max in 4 persons per class 一班限制4位学生✅Recipe will be given in EN&CN...
01/05/2025

May KL Small Group Baking Class Schedule 😇❤️
5月份小班制课程更新

✅Max in 4 persons per class 一班限制4位学生
✅Recipe will be given in EN&CN 中英文食谱
✅Artworks available to bring home 🏡 可带回课程作品

Suitable For
💡Baking / Cafe Owner 创业者
💡Baking Hobby Lover 烘焙爱好者

👌❤️Beginner Friendly

📍Class Location - Empire City PJ

📲For class details and registration DM or WhatsApp 0129859717

Address

No 131-1 First Floor, Jalan Pusat Komersial Saujana 3, Jalan Pusat Komersial, S2 Height
Seremban
70300

Opening Hours

Tuesday 10:00 - 18:30
Wednesday 10:30 - 18:30
Thursday 10:30 - 18:30
Friday 10:30 - 18:30
Saturday 10:00 - 18:30
Sunday 10:00 - 18:00

Telephone

0129859717

Website

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