I was going to assign EGGS. There is so much to do with eggs - yolks, whites- you could make puddings, creams, cream puffs, meringues, macrons. The list is endless! Then I decided - make what you want, I will supply the basics ... flour, milk, eggs, fat, sugar, leavener and salt. If you want chocolate, nuts or fruits, that is what you need to provide. The key to this final assignment is to show what you have learned, and then document it, I mean full sentences- essentially an essay. This is due on January 29th, no exceptions, this is the last day of classes. This is your final exam, once you have updated your website, add the link to the teams assignment. YOU must add your web address, let me repeat- YOU MUST ADD YOUR LINK, or it is not handed in.
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It's almost the end of another quarter, and we're going to finish off with some cakes. Thursday we're going to make chocolate cupcakes with buttercream frosting. I will put out my fancy pastry tips and you can play a little. Friday is the day we try vanilla layer cake and the you will decorate your little layer cake however you wish. I recommend Pinterest, Instagram or YouTube to find some inspiration. What is it you ask? Norwegian/ Swedish cinnamon buns with a twist -literally. These Scandinavian treats are made with cardamon in the dough as well as cinnamon in the filling, they are a nice alternative to the sweetness of traditional cinnamon buns. I found this description on a fabulous blog www.thanksforthefood.com (a Norwegian food blog). She really knows what she's talking about. Norwegian kanelboller are a staple in every bakery and cafe in Norway. They are essentially a sweetened, cardamon scented dough, leavened with yeast and baked with a cinnamon sugar filling. Boller come in several varieties, including ones with raisins, chocolate or cinnamon and sugar baked in, as well as plain varieties. They are common and beloved – and for good reason. Boller are usually served along side the seriously strong coffee served in Norway and eaten for a snack or during Sunday afternoons. While this recipe can be made my hand, using a standing mixer will make your life much (much) easier. All ingredients must be room temperature, including the butter and eggs. These are the best, I mean the BEST home made cinnamon buns. Soft sweet dough, gooey cinnamon sugar and topped with cream cheese frosting, I have yet to find a recipe that is this good. Christmas day I made my nephew and his fire hall a batch of both cinnamon buns and a savoury mushroom cream cheese buns. I'm pretty sure the 24 buns fed 10 men and women. Yup, guess when your job is physical you can eat baked goods whenever you want.
As we feed our dough, we have discard (the leftover we throw out)- waste not, want not... Let's make biscuits. The discard is the liquid in the recipe instead of milk or buttermilk, other than that the ingredients are the same. You can find the recipe here.
Now that our starter is nice an healthy, super puffy and ready to go, we are making a SD loaf. This takes forever! I have included the instructions from theKitchen, it really is a delicious recipe. The only problem I have encountered is it takes a lot of downtime so we're going to make biscuits as well. Instructions for today... read this link. I mean READ THIS LINK, beginning to end, thoroughly! After we have started the dough, we can make biscuits for a quick snack. Watch the food 52 Sourdough video to clarify the technique. It is cheap and easy to make, however it does take TIME. I do not care if it doesn't work the first time, remember to document and record your progress. We have been on a bread path since coming back from winter break. Today we're going to make a riff on a traditional dinner bun - the popover or Yorkshire pudding. The yorkies my mother and grandmother used to make were flat and spongy apparently that's typical for a lot of families. A couple of years ago I was watching Good Eats on the Food Network and Alton Browns recipe is amazing. I haven't gone back to the old ways. The batter is essentially a crepe recipe and then cooked differently. I have a popover pan at home, but here we are using the trusty muffin tin.
Once we have a live happy sourdough (mine is named Yuri), we will be making 3 different sourdough items. The first one is a sourdough bread, it can be a boule, loaf, baguette or other traditional item. The other 2 things are your choice - go to King Arthur Flour recipes a make a choice. Welcome back! Traditionally January is the month we focus on healthy eating and baking, however with the Quarter system we are shaking it up. This month we are making and baking breads. Over the winter break, you were to start your sourdough starter, I have a feeling that didn't happen so we are doing it in class. We are going to combine this with making a No-knead bread as well. Super simple- tastes great. |
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