Hello my little chefs, This week we worked on cleaning and the scone technique. Please remember I showed you the technique for making super flaky scones and biscuits. Take your time and practice. If you find the dough is too wet, it might be because you have overworked it and started to develop the gluten. The basic recipe is here.
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Last week we experimented with changing ingredients in our standard cookie recipe, the rest of the month we will be trying healthier baking recipes. Our first recipe will be Greta's Gluten free Miracle Brownies, from the Looneyspoons cookbook, pumpkin makes this recipe higher in fibre than traditional brownies.
We will also be making the following recipes (however I don't know in what order): Breakfast bars, Cranberry Orange Scones, Bananaberry bomb muffins, Pizza (you need to bring toppings), and finally Chocolate Quinoa cake. Don't forget to document everything and to reflect upon the labs, and what you have learned from this unit. Your website is the evidence of your growth in the baking lab. We are covering core competencies as well as your numeracy and literacy components and practising for our final exam.
We are going to test Nancy Silvertons' method vs. traditional methods of making biscuits. In your units- 1 partnership will make biscuits traditionally, that is they will make the dough roll it out and cut it out . The second set of partners will follow the video below and make the biscuits as shown - laminating the dough. Each batch will make 4 biscuits, keep 2 and share 2 with the other set of partners. Enjoy!
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May 2023
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