The Secret Ingredient is BANANAS, what do you think Chloe & Emily? Your final exam is due to be handed in on Tuesday June 4 first block! You must follow all of the steps lined out on the exam paper.
I encourage you to take your time and do this at home this weekend! You may take whatever basic ingredients you need from school; flour, sugar, salt, margarine, eggs or baking powder, however you need to bring your own containers or ziplock bags. If you need to borrow equipment - sign it out and have me record it (no you may not take a stand mixer home).
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As you can see to the right...the last day of classes is coming up fast, so here is the run down for the next couple of weeks.
Final exam May 30 & 31, computer labs for 3&5 -108, 7 upstairs to 318 Final exam due in room 120 by first block June 4 Computer labs - work on your websites June 3 & 4 all blocks to 108 Cupcake showdown ...cheer your block! June 5 &6 The remaining 3 classes will be a favourites day, a day of cleaning (all classes) and a movie day -The 100 foot Journey. And the winners are.....
Block 3 1st place - Unit 5A, runner up - 6A (3A a VERY close 3rd) Block 5 1st place - Unit 1A, runner up - 6B Block 7 1st place - Unit 1A, runner up - 3A Congratulations to all bakers. Now for the finals! We will start on Tuesday and conclude on Wednesday. It's down to the top 6 teams, who will win? Our last labs will be a bit of a showdown! Cupcake battles! Here's what you will do.
1. You and your partner will be going to the library to find a recipe AND make plans for decoration (check Pinterest) 2. Baking will happen on Thursday and Friday next week. 3. The top 2 cupcakes -based on appearance and taste will battle it out (make it again) with the other 2 classes. 4. Preliminary judging will be done by - other classes (so it's fair). 5. Final judging will be done by - a select team of adults in the building. 6. Winning team gets - 2019 bragging rights AND a prize TBD. I have been giving you practice for your final exam for the past few weeks, all that math! For your final exam you will be finding a recipe with the secret ingredient, converting it to metric or imperial (mL to cups or vs.) then scaling the recipe down. Here's a little help for you....
1 cup = 250 mL 1 Tbsp = 15 mL 1/2 cup = 125 mL 1 tsp = 5 mL 1/3 cup = 80 mL 1/2 tsp = 2.5 mL 1/4 cup = 60 mL 1/4 tsp = 1.25 mL I have a handy graphic for cutting the margarine. Try and memorize this, it will make your baking sooooooo much easier! Last class we made chocolate cupcakes, today we are making vanilla cupcakes, the technique is a little different. Information for the vanilla lab is....convert to metric, then divide by 4. Next week we start our cupcake contest! Ms. S's version of 'bake club'. You will be working in partners and creating the most amazing cupcakes. The winners from each class will battle to be the cupcake champions.!!
We are starting our cupcake unit, and today we are making easy vegan chocolate cupcakes. The recipe is a classic from the forties when eggs and milk was scarce.
A few years ago Ms. Kuang was a teacher candidate here at BMSS and one of her recipes was the Bo Lo Bao, pineapple bun. I always thought that there was pineapple in the recipe itself, however it is the topping that looks like the skin of a pineapple that gives it the name. Our last recipe in the yeast bread unit, I hope you enjoy.
So.... I thought about making Paczki (Polish jam filled doughnuts) but have decided we will make Kanelboller instead. What is it you ask? Norwegian 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.
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