Welcome to the 22.23 school year. Sorry this post has been long in coming, however I will try harder to ensure current updates. Lets review September and the beginning of October!
Creaming Method - softened fat In the beginning baking started and I decided to let you try to make chocolate chip cookies...no demo! Things did not go as planned, I was a little sneaky- gave you cold hard margarine and watched the baking begin. I did notice that some cookies did not work, too much butter, not enough flour, sugar way out- and so on. I did finally do a very long demo...and told you exactly how to measure and mix. The second time the class made the cookies it worked so much better. As you well know once you have a basic recipe you can change out your add ins, I saw chopped chocolate, marshmallows, dried fruit- beautiful. Our next cookie was a snickerdoodle, simple vanilla cookie rolled in cinnamon sugar -same techniques. Biscuit Method - cold fat ​Moving on to our next technique -the biscuit method- requires the margarine or butter to be ice cold. The butter is cut in to flour mixture using a pastry cutter (blender) or my favourite -the grater. This allows for the pastry to be light and flaky, crisp to the bite or layers to be pulled apart. We began with a simple biscuit using just flour, margarine, baking powder, salt and milk. Things worked out pretty well. Building on the technique we made The Brown Eyed Baker master scone recipe..delish... then a pumpkin scone! A different pastry but using the same technique is pie dough. While I was away you and Ms. Lau made everything from homemade crackers, to pop tarts, apple galette and finally a pumpkin pie!
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