Recipes we're working on for the next little while.....Flatbreads of the world....
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Hello my kidlets, I have finally caught up with our recipes and you will find them here. I wanted to say that you have been incredibly patient waiting for the official updates. I have really enjoyed reading your posts on Instagram and your websites, great job with the photos of your food and the recipes, I do like that you've included photos of the whiteboard when I alter the recipes.
Something to think about when you are posting.... tell me what you have learned! What happened? The good, the bad and maybe ugly -it's all good - as long as you REFLECT! Click on the photos below for the recipe. I was thinking yesterday in this lovely October summer (26 C) sunshine and decided to make apple pancakes. These delicious flapjacks are made by peeling, coring and slicing a crisp apple into rounds, then dusting with a little cinnamon sugar and dunking in a fluid pancake batter - something between a crepe and traditional batter. Heat your skillet (frypan) on medium and arrange your apple slices so they don't touch, flip when golden brown and the top is set. Enjoy just like any pancake or on its own.
As teachers, sometimes we have to pivot our plans when opportunity presents itself. This week I discovered we had plums leftover from agriculture in the classroom collaboration, so we made plum kuchen! I think it went very well, to quote Jack -'this is the best!'
Next up, CHEF! I love, love, love this movie! So very good -ok there is a little too much profanity, but nothing I don't hear daily in the halls. This 2014 story about following your dreams, relationships with family and friends AND social media -how it's use can be both good and bad! Spoiler alert -chef has a meltdown over chocolate lava cake, therefore ...we must make!!! One more thing....complete your teams assignment, report cards are coming.
Welcome to the 22.23 school year. Sorry this post has been long in coming, however I will try harder to ensure current updates. Lets review September and the beginning of October!
Creaming Method - softened fat In the beginning baking started and I decided to let you try to make chocolate chip cookies...no demo! Things did not go as planned, I was a little sneaky- gave you cold hard margarine and watched the baking begin. I did notice that some cookies did not work, too much butter, not enough flour, sugar way out- and so on. I did finally do a very long demo...and told you exactly how to measure and mix. The second time the class made the cookies it worked so much better. As you well know once you have a basic recipe you can change out your add ins, I saw chopped chocolate, marshmallows, dried fruit- beautiful. Our next cookie was a snickerdoodle, simple vanilla cookie rolled in cinnamon sugar -same techniques. Biscuit Method - cold fat ​Moving on to our next technique -the biscuit method- requires the margarine or butter to be ice cold. The butter is cut in to flour mixture using a pastry cutter (blender) or my favourite -the grater. This allows for the pastry to be light and flaky, crisp to the bite or layers to be pulled apart. We began with a simple biscuit using just flour, margarine, baking powder, salt and milk. Things worked out pretty well. Building on the technique we made The Brown Eyed Baker master scone recipe..delish... then a pumpkin scone! A different pastry but using the same technique is pie dough. While I was away you and Ms. Lau made everything from homemade crackers, to pop tarts, apple galette and finally a pumpkin pie! Hello my pretties, here we are...the end of the year and time for your final exam Baking Foods. This has been a different kind of semester, we started off with TOC'S due to my absence and it was a challenge to get on the same page. That said, you have come a very long way. Your final project is listed here...and on teams. DO NOT FORGET TO DOCUMENT! Remember to include an overall reflection on what you have learned in the class! Good Luck! This is about your learning, NO PARTNERS.
Lets make pies! We are invoking spring (maybe if we try hard enough spring will happen) and making a strawberry rhubarb pie. Each student will make their own pastry crust, half to be used today..the other during the next class to make turnovers or poptarts (kinda).
Oh my goodness... time is flying! For the last 3 weeks- since Spring break, we have been working on breads and flat breads. In no particular order we have visited a multitude of different countries. Things to think about, If you miss a class.. you are able to watch videos (if available) and make at home. Remember to document everything and journal! Asia is home to 48 countries and we visited 3, starting with Mrs. Wei's (Ms. Wei's mum) favourite -from Taiwan...green onion or scallion pancake. Using similar techniques to the scallion pancake, we made Roti Canai from Malaysia. Finally we made Naan from India, this was a little different as it contains yeast. Thinking of traditional bread using yeast, we made some sweet and savoury breads. Simple one hour breadsticks coated in garlic and herb butter was a quick and easy treat. On our double block... CINNAMON BUNS, always a favourite- topped with cream cheese frosting. Finally we made french bread and used it two ways, as a warm soft bread and a couple of days later -french toast with buttermilk syrup. Let's use some of our rough puff! In partners...cut one of the pieces in half, you will use this to make your tatin. The recipe is for 2 people, you must make a syrup to pour over your apples as well as rollout the puff pastry. Before buttering the pan, use it as a template to cut out your pastry [bake scraps with a little cinnamon sugar for biscuits]. Trust in the process and bake the crust on the top of the pan. |
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