Ms. Wei's mother...Mrs. Wei, loves this recipe. We are making scallion or green onion pancakes. There is not much to this recipe- boiling hot water (boil the water BEFORE measuring) flour and cold water. Once the dough rests, you roll it flat and thin, spread it with margarine (or butter) top with salt and green onions. Then its about technique, think of a cinnamon bun -roll it up and then roll the log into a swirl. From here you let it rest, flatten with your hand and then roll it thin again. Fried up crispy it makes a fantastic treat.
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It is the end of term 2, you will be evaluating your progress in class. Please follow the following links to fill in your self evaluations, If you do not do this you are accepting the evaluation we do for you.
Baking 11/12 Culinary leadership A couple of years ago, I attended the BC Culinary Chefs Association conference in Kelowna where I learned the easiest Mousse ever! Now it's your turn to make it. Sophia and Rochelle in catering, tested the recipe for you and we've made a video so you better understand the technique. Delicious and quick to make, share with your family and friends. We are one week out from Valentines day and time to continue on our chocolate journey. This time we're making chocolate truffles, from scratch! The recipe is super easy - a ganache rolled in cocoa powder, nuts or sprinkles. I have a few different flavoured extracts, cinnamon, vanilla, lemon, banana, coconut or you can try soaking a flavoured tea bag in the cream before mixing with the chocolate -earl grey or green tea. The recipe does take 2 days to make, as they have to set in the fridge so patience is a must.
You are making your healthy baking recipe. Decide between your choice and your partners and thats what you make. I will give you everything for a basic recipe...eggs, margarine, sugar, flour, oats, gf flour etc.....you must bring in anything extra. Don't forget to document your lab.
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