Hana YU
Culinary & Food Service Management
LaSalle College Vancouver
Baking #2
Baking is a precise science! It is easy to start with, but never easy to rest!
Conchas
Making Conchas is such a joyful process, you can play a little game with colour and pattern for topping. The topping should be incorporated with the butter and sugar thoroughly, this can insure proper texture for the final products.
Banana Bread
Banana bread gave the best aroma feeling, it made my whole apartment smell like a bakery store.Baking powder and baking soda both played an important role in making process, they produce carbon dioxide, which helps raise or "leaven" baked products. Baking soda works best in conjunction with an acidic ingredient.
Fudge Brownies
What an iconic American dessert! As the chocolate-chip cookie, the brownie was created in 1893 at the Palmer House Hotel in Chicago's Loop. I found out it was really interesting that the first person to put a recipe for "brownies" in a cookbook was Fanny Farmer, who adapted her cookie recipe to be baked in a rectangular pan, in the 1896 edition of The Boston Cooking-School Cookbook. But! That recipe contained no chocolate! Farmer had basically made what we today call a Blondie.
Chocolate Chunk Cookies
Chocolate cookies can be a nice occasional treat! Fat has high protein and low melting temperatures allow cookies to spread more, resulting in crispier cookies. However, if cookies without eggs are usually flatter and crispier since eggs act as leavening agents. Like we made peanut butter cookies were crispier. The yolks that make cookies chewy, while the whites lead to crunchier cookies. Adding the melting chocolate chips even creamy mouthfeel.
Apple Pie
Chilling the dough before rolling it out, we should allow the present gluten strands time to settle down and relax. This actually makes the pastry dough easier to roll out and cuts down on any shrinking during the baking process.
Soft Yeast Dinner Rolls
What a wonderful soft bread! This bread is all about making the dough to expand and forming the elasticity to reach the softness!
Peanut Butter Sandies
The proper mixture is most important step for this recipe, in the bowl of a standing mixer fitted with the paddle attachment, cream the butter, sugars, and salt on medium-high speed (level 4) until light and fluffy, at least 3-5 minutes. Add the flour and mix as the last, on low speed until no streaks of flour remain. These cookies are very fragile when take them out from oven.
Streusel Topping
Streusel is crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes.
Blueberry Muffins
Properly prepare the batter is the key to make the creamy and fluffy muffins. Mix batter by folding the mixture instead stirring. Don’t over mix the batter, the frozen blueberries should be tossed with flour until they are completely coated.
Pizza Dough
Pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. The difference between Pizza and Bread dough is Pizza dough is made with a higher protein flour other than that they both use the same ingredients, yeast, flour, salt and water.