Jenn's Baking Studio Ingredients Shop

23/05/2026

23/05/2026

07/05/2026

* Demo baking class

Date ： 13 . 6 . 2026 (Sanbtu）
Time ： 11am - 2pm
Fee ： RM30
Chef ：Chef Ina

* Dubai Chewy Cookies
* Iceberg Cheesecake
* Pistachio Soft Cookies

Free🎁Chocolate Glaze😍😱

⁨012-789 8815⁩

20/03/2026

13/11/2025

Rich chocolate brownies layered with creamy mascarpone and a hint of espresso.

Brownie Base:
- ½ cup (115g) unsalted butter
- 6 oz (170g) semi-sweet chocolate, chopped
- 1 tbsp espresso powder
- 1¼ cups (250g) granulated sugar
- 3 large eggs, room temp
- 1 tsp vanilla extract
- 3 tbsp vegetable oil
- ½ cup (40g) unsweetened cocoa powder
- ¼ tsp salt
- ½ cup (65g) all-purpose flour

Espresso Soak:
- ⅔ cup (160mL) boiling water
- 1 tbsp espresso powder
- 1 tbsp granulated sugar
- 12 Savoiardi lady fingers

Mascarpone Cream:
- 8 oz (225g) cold mascarpone
- ⅓ cup (45g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (240mL) cold heavy cream
- Cocoa powder, for dusting

Instructions:
1. Preheat oven to 350°F. Butter and line an 8×8" pan with parchment, leaving overhang.
2. Melt butter in a pot over medium heat until sizzling. Remove from heat, whisk in chocolate and espresso powder until smooth.
3. In a large bowl, whisk in sugar. Add eggs one at a time. Mix in vanilla, oil, cocoa, and salt.
4. Stir in flour just until combined—don’t overmix.
5. Pour into pan and smooth the top. Bake 27–32 min until set and a skewer comes out with moist crumbs. Cool completely.

Mascarpone Cream:
6. Beat mascarpone, powdered sugar, and vanilla until smooth.
7. With mixer on low, slowly drizzle in cream. Scrape bowl often.
8. Once combined, whip on high 1–2 min until stiff peaks form.

Assembly:
9. Mix espresso soak ingredients. Dip lady fingers briefly and layer over cooled brownie.
10. Spread mascarpone cream on top. Chill at least 1 hour.
11. Lift out using parchment, dust with cocoa, slice, and serve.

13/11/2025

KELAS BAKERY DEMONSRRATION

CHEF : CHEH NUHA
DATE : 15 Nov 2025 (SATURDAY)
TIME : 11am - 2pm +-
KELAS : Orange Financier 🍊
Ruby Feuilletine with Lemon 🍋
Chocolate Ganache

FEE : RM30 (Free Chocolate Coin 1kg)


⁨012-789 8815⁩

13/08/2025

🌟 KURSUS DEMONSTRASI KUIH BULAN MOMOYAMA 🥮
❌ Bukan kulit ais
✅ Doh Momoyama – Dibakar & Sedia Dibungkus

🔥 Belajar cara membuat kuih bulan Momoyama yang lembut, sedap & cantik!
Kami akan kongsikan semua teknik membakar dan membungkus — tiada rahsia, semua diajar!

📅 Tarikh: 12 September
🕑 Masa: 2.00pm – 5.00pm++
💰 Yuran: RM30
🎁 Percuma: 1 paket kulit kuih bulan Momoyama
🥮 Bawa pulang: 1 biji kuih bulan

📍 Tempat: Jenn’s BAKING Studio
📞 Hubungi: 012-789 8815

✨ Tempat terhad – Daftar segera!

13/08/2025

🌟 KURSUS DEMONSTRASI KUIH BULAN MOMOYAMA 🥮
❌ Bukan kulit ais
✅ Doh Momoyama – Dibakar & Sedia Dibungkus

🔥 Belajar cara membuat kuih bulan Momoyama yang lembut, sedap & cantik!
Kami akan kongsikan semua teknik membakar dan membungkus — tiada rahsia, semua diajar!

📅 Tarikh: 12 September
🕑 Masa: 2.00pm – 5.00pm++
💰 Yuran: RM30
🎁 Percuma: 1 paket kulit kuih bulan Momoyama
🥮 Bawa pulang: 1 biji kuih bulan

📍 Tempat: Jenn’s BAKING Studio
📞 Hubungi: 012-789 8815

✨ Tempat terhad – Daftar segera!

22/06/2025

“Thank you to Chef Nuha and to all friends for learning together with our .”