Intro to baking

The class that introducing the basic of baking, technique, method on the different kind of bread and also bun, muffin, cookies, scones and brownies

Focaccia (week2)

Method: straight dough Flatbread that require time to rest and double the volume. No need to punch down and destroy the bubble inside, the more bubble for the end product is the better for Focaccia. Top with some cherry tomatoes and rosemary, additional with some dried tomatoes.

Brownies (week3)

Method: Sheet cookies The chocolate need to be melted at the right temperature, 120F. Affect outcome: The brownie burned in the bottom as it was in the oven for so long and still not cook so it affected of increasing the heat at the end from 325 – 375F What different: to set the right temperature in order to have the perfect brownie that cook in the correct timing and avoid the burn in the bottom.

Soft Rolls Yeast with Conchas Topping (week3)

Method: straight dough The important is to potions the bun equally and make the nice circle shape also tight enough for perfect shape and end product Conchas is for the top of the bun, can be any color and any design Affect outcome: The dough wasn’t increase much on with the volume from the yeast as there wasn’t knead enough because the dough was too sticky and difficult to knead, flip and fold instead. The dough was mix by making the window for checking. What different: make the right measurement of ingredients and more time on kneading so the dough can set with double volume or more for the dough to have nice texture

Banana Bread (week3)

Method: Creaming Ripe banana is requires for this bread. The method is similar to cookies but more moist from banana and buttermilk.

Chocolate Cherry Scones (week4)

Method: biscuit The butter need to be chilled before mix with the flour.

Shortbread Cookies (week4)

Method: Icebox cookies Freeze the dough is requires

Pecan Pie (week5)

Method: custard filling Affect outcome: The filling that have egg as the ingredients and also than main that make everything stick together as custard. According to the book, it doesn’t requires to do blind baking, which is bake the pie dough without the filling as we place the foil on top. When the pie cooked, then we can add the filling and place in the oven again.

Cranberry sour cream scones (week7)

Method: Biscuit

Savory Greek scones (week8)

Method: biscuit Affect outcome: One of the ingredients missing, yogurt, only butter milk. Little bit dry when mixed together effected to the end product seem to be not cook as there is the flour outside.

Raspberry muffin (week8)

Method: muffin Affect outcome: Because of the baking powder, the muffin is puff up more as I follow the recipe in the book with 1077 yield.