Good Morning! Well things haven't gone according to plan, but thats ok we'll get through this together. I know many of you are unsure of how you will complete school online, I can't answer that. I do know when it comes to the baking class, we've been doing this all year. The only thing that is changing is you are baking at home. When you make things, share them with your families, get them to help film you baking. I know...make your own cooking show. Have Fun! You are in a baking class, many of you -this is your brain break, I hope it continues to be.
In regards to the number of labs you will complete-that's up to you. I am still trying to work out the logistics of this, it is the first day back from spring break. I realize ingredients may be difficult to get, thats why some of the assignments will be an inventory of your kitchen. Your labs may be a combination of self-directed and suggestions from us. Overall, you have been doing this all year! My goal has always been for you to:
My expectations are still the same. The major changes ...you are cooking at home, sharing with your family and you may be limited to your ingredients. I will have more information about how this will work later this week. Please do not panic or worry about your grades, it will work out. Just remember we've never experienced a shutdown either, we are learning together. I got you! You can do this!
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The last recipe before spring break will be a cinnamon swirl muffin, made with a biscuit dough! It is a typical biscuit recipe that uses the cutting in method, remember to not overwork the dough!!!!!!!!!!! We are going to bake in the muffin tins so they have a crispy exterior.
Let's make a little something sweet and test our knowledge at the same time. Swedish pastry will test your pastry making skills as well as making choux pastry (cream puff dough). If you were to show these two techniques during the final exam, this would be a 'B' type recipe. When making the choux, it is imperative that you do the following. 1. boil the water and butter together-I am talking a full rolling boil. Then add the flour, on the heat and boil together...it will make a paste. 2. REMOVE from heat and add the eggs, keep mixing until it makes a smooth paste (not slimy) As for the pastry base, cover the whole thing, all of it...you will not have leftover. below are step by step images. The objective of the cookie test was to see if you could look at a recipe and decipher what was missing, a procedure or what is a reasonable amount of an ingredient. The goal of your website is not just give a review, but to reflect on what you learned that day. When we make cookies we use the creaming method, this is used with cookies and cakes. There are three main techniques...can you name the other two and what kind of products you can make? Please ensure you have this recipe filled in on your page...I can check your calculations.
In keeping with the international breads, let's make Naan- two reasons, 1. We need a lab that is short (Compass survey and Flex day), 2. It tastes amazing!!!! Ok, so this recipe is not authentic -remember, I am not of South Asian descent, as well -this is Anna Olson's recipe. It is however inspired and contains all the goodness of a great naan, I will be adding some chopped garlic to my dough just because.... The last week of February we had a short class so I thought what is quick and easy? Muffins. I gave you all the fun ingredients for cinnamon donut muffins, some worked out...others not so much. People forgot to read the instructions, muffins are very simple - dry ingredients in one bowl...wet ingredients in another - make a well, dump the wet into the dry. Using a fork, mix the ingredients together until just combined. On Monday and Tuesday, you can make one of the muffins (ingredients dependant) Cinnamon, Banana or Blueberry. It's all about the technique.
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May 2023
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