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Classic, simple easy to make chocolate chip cookies....memorize this recipe for an emergency cookie...
The technique you are learning is creaming, used for making cakes and cookies. I am always on the search for the flakiest tastiest biscuits out there and I think I have found it. Nancy Silverton's Flaky Buttermilk biscuits on Panna.....delicious, I've even tried adding cheddar to the dough with the butter and they are divine. I am having partners make it two ways. Group 1 makes the recipe as written, however does not do the 7 turns. Group 2 follows the recipe (except for the extra chilling due to time constraints). We compare the products and see which biscuits are the most popular.
Flaky Flaky Biscuit Cornbread MuffinsSo we have made cookies and you are now getting used to the kitchen setup, time for a new recipe and technique. Today we are going to refresh your memory with the muffin method. The main thing to remember is to not over mix the batter. It is important to keep a little bit of dry ingredients visible so you know your haven't overdone it. The other thing use a spoon or a fork, no fancy equipment.
click on the recipe title to download the recipe and bring it with you to class The final exam secret ingredient is coconut! I have included the test sheet for you to download if you have missed the first class or lost your sheet. Remember, I have BASIC baking ingredients and the coconut, if you need anything extra- it is up to you to bring it. You can find recipes for all abilities that do not contain any extra items.
You can work at home! I encourage it. You must hand in your item by Friday morning.....this is for all my classes. Good luck, have faith in yourselves. You can do it! Click here for the test sheet. Next up on our flaky pastry adventure we're off to China and Green onion pancakes. I was cruising through Pinterest, and came across this mouth watering photo. I clicked the link and was taken to Chew out Loud, I'm still exploring the site, however she has some fantastic recipes I think we will be trying.
I'm not new to cooking ethnic food at home (or school), however we do joke about Ms. Siversons' "White girl" recipes, as they are not authentic but we try. Photo's will follow once the lab is complete. Lets see who's reading the site... Before next class....click on the photo below and print off the recipe. If you want to cook and make it on Tuesday or Wednesday. Make the dough and come to class with it (it has to rest for 1 hour).
This Italian pastry from Naples is a challenge to say the least. The students have been struggling through broken pasta makers to melted butter and dried dough, they have persevered and soon the pastries will be complete. Hundreds of layers of flaky pastry filled with sweet ricotta filling has mouths watering around the school. Teachers are slowly meandering into the class....checking things out.
Anyway. In practical terms, sfogliatelle are a type of laminated pastry, made with disks of tightly rolled, well-lubricated dough that are pushed out like paper yo-yo’s into pockets, then filled. Of course the disks of dough are a lot wider than the diameter of a Chinese paper yo-yo, but the mechanics are the same.....Thank you to Joe Pastry for this description |
AuthorMs. Siverson uses her grandmothers love of baking as her inspiration to create adventurous delicious pastries. Archives
October 2015
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