Hana YU

Hana YU

Culinary & Food Service Management
LaSalle College Vancouver

Baking #1

Baking is a precise science! It is easy to start with, but never easy to rest!

This bread is nice a

Brioche Braid

This bread is nice and thick, and soaks in the perfect amount of egg. It has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar.

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The dough is smooth

Chocolate Bread

The dough is smooth and dense, because of the added cocoa powder, it’s a pretty stiff dough. I like the crumb to be relatively tight on this bread, so that the add-ins don’t just fall out of the bread when I cut a piece.

True to their name,

Morning glory muffins

True to their name, they’re a glorious way to start the day!

Fresh raspberries le

Raspberry Muffins

Fresh raspberries leaked juice into the surrounding baked product , because the freshness from the ingredients they contain more moisture and tasty!

Focaccia is an olive

Focaccia

Focaccia is an olive oil-rich Italian bread, it looks like a sponge or a springy mattress. It's crispy and golden on the top and bottom crusts. Inside of Focaccia has many airy crumbs, there are many of air holes, big or small, that squish in the best way possible. It is very similar as pizza dough, I think this is a very good example to make any bread dough, Focaccia can be such as elastic as the dough that forms its dimpled, fluffy slabs.

Mixing method is the

Savory Greek Scones

Mixing method is the biscuit method, it is sometimes called the pastry method because it incorporates the same technique as for mixing pie dough. Carefully avoid any butter pieces placing on the edge of the disk. Through my observation, butter melt quickly on edge during the baking it can cause one side of edge flattened.

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Most of sourdough br

Multigrain Sourdough

Most of sourdough breads have a sour taste, because the types of acids found in sourdough determine the flavour of the bread, acids contribute flavour in the form of sourness. My starter made with grapes, it contains lactic acid, it has a nice mild yoghurt like flavour.

This is an enriched

Pecan Sticky Buns

This is an enriched dough with butter and egg yolk, which means that it’s silky smooth. Using bread flour may give the best bread texture, because all-purpose flour created way too much “fluff” in the buns.

 Fresh orange zest a

Cranberry Sour Cream Scones

Fresh orange zest adds a bright citrus flavor to the buttery dough, and the sweet cranberries add texture. Serve them with or without the glaze, for a sweet companion to a cup of coffee or tea!

From this recipe I h

Raisin Bread

From this recipe I have learned sugar also hinder yeast too. This is key to solve the problem with slow fermentation process. Therefor, we should be careful with fat, sugar and salt when we mix the ingredients, the yeast should be hydrated at beginning.

This crusty pie with

Chocolate Cream Pie

This crusty pie with silky chocolate pudding in the center, and pillowy whipped cream topping, it’s a perfect chocolate lover’s dream!

Baguette is a long,

Baguette

Baguette is a long, thin loaf of French bread that is commonly made from basic lean dough.

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Only when the centre

Pecan Pie

Only when the centre give a little jiggle, just same as Jell-O slightly wiggly movement when gently shake it, that is the indicator of doneness of this Pie.

Such a light, butter

Chocolate Spritz Cookies

Such a light, buttery, crispy cookie, it is a great filling sweet treat after a long day working!

Whole wheat flour co

Whole wheat flour contains less gluten & sugar and more fibre & mineral than other types of flour) during baking. If the dough made solely from whole wheat flour doesn't form a structure that's cohesive enough to hold in the carbon dioxide slowly released by yeast. Nor is it elastic enough to expand during baking. Therefor, whole wheat bread is seldom 100% whole wheat flour.

Cherries are the bes

Chocolate Cherry Scones

Cherries are the best part of this recipe, made it so deferent! Leaving the butter pieces in dough, the mixing temperature should be controlled, never over-mixing the dough.

Nobody can say no wh

Shortbread Cookies

Nobody can say no when we have Shortbread Cookies as children, such buttery and crumbly cookies, just recalled Gramma’s cookies. It is originated in Scotland, a biscuit bread. Such simple ingredients make such wonderful mouthfeel cookie!

This bread is nice a
Culinary & Food Service Management/LaSalle College Vancouver/3z2o6y74qkqict4cbcwloivd231v2kz8
The dough is smooth
True to their name,
Fresh raspberries le
Focaccia is an olive
Mixing method is the
Culinary & Food Service Management/LaSalle College Vancouver/mv5yb1f7ur74510rmb7quyhbyq8zj7ig
Most of sourdough br
This is an enriched
 Fresh orange zest a
From this recipe I h
This crusty pie with
Baguette is a long,
Culinary & Food Service Management/LaSalle College Vancouver/ptfaup09ax0z7lcb9qm3beclgmzzduof
Only when the centre
Such a light, butter
Whole wheat flour co
Cherries are the bes
Nobody can say no wh