Harris Dhesa

Harris Dhesa

Cuisine et restauration
LaSalle College Vancouver

Intro To Baking 2021

This portfolio contains not all but most of the assignments done and perfected ( almost ) throughout this course using a variation of methods learned

Combining all dry in

Raisin Bread

Combining all dry ingredients besides the raisins and making a well adding in the yeast mixture and forming a dough then working in raisins and let proof till doubled. Once doubled its we can place in our loaf pan and let it rest and proof another 15 mins till baked

Combing all dry ingr

Chocolate Loaf Bread

Combing all dry ingredients and making well and slowly adding wet ingredients till combing and then kneading on work surface till smooth and all chocolate has been incorporated. Let proof till doubles, de gas and fold over and pinch to shape loaf and let proof till 70% and then baking

Combing dry and maki

Whole Wheat Bread

Combing dry and making well and adding wet ingredients and forming a dough and kneading till gluten window appears and then proofing till doubles, de gassing shaping and keeping somewhere warm or proof with egg wash and bake

Following the muffin

Glory Morning Muffins

Following the muffin method by have all dry ingredients together combined and having all wet combined as well, then folding in the dry ingredients till just about combined filled w/ shredded apples, coconuts and then baked

Using a straight muf

Rasberry Muffins

Using a straight muffin method similar where the dry and wet ingredients are combined separately and folded in till just about combined and folding in raspberries and baked then piped w/ carrot cream cheese

Combing all ingredie

Shortbread Cookies

Combing all ingredients till formed and rolled into a cylinder wrapped in plastic wrapped and chilled before cut into uniform sizes and brushing with egg wash, scoring with a fork and baking off till just done not browned

Cuisine et restauration/LaSalle College Vancouver/Chocolate Spritz Cookies

Chocolate Spritz Cookies

Cutting the butter a

Chocolate Cherry Scones

Cutting the butter and flour till coarse texture appearance and thus gradually adding wet ingredients and then folding in chocolates and cherries and avoiding over working to keep scones looking rustic and than shaping and baking

Combing feta and flo

Savoury Greek Scones

Combing feta and flour and breaking into a flaky texture and then working in greek yogurt or sour cream and folding in olives and baking off till perfection

combing the yeast mi

Sticky Pecan Buns

combing the yeast mixtures from the buttermilk mixtures, then adding flour and kneading in butter till fully incorporated and fermenting covered till doubled. Punching down dough and rolling out and filling pecan mixture and rolling evenly before cutting into uniform pieces and placing in a baking dish.

Making Pie dough by

Pecan Pie

Making Pie dough by combing cold butter and flour till flaky to the touch and adding wet ingredient to combing it and shaping a hard disk and refrigerating till use. As for the pecan filling it was combing all pie fillings and pouring in and topping with pecan slivers and then baked

Cuisine et restauration/LaSalle College Vancouver/A Classic Baguette

A Classic Baguette

First making the bri

Braided Brioche Bread

First making the brioche dough and once dough forms we need to incorporate the butter which breaks it down and working it back together before dough combines again and proofing till doubles before evenly dividing into 3 uniform long stretchy dough strands before braiding and baking brushed and topped with salt

Combining all dry in
Combing all dry ingr
Combing dry and maki
Following the muffin
Using a straight muf
Combing all ingredie
Cuisine et restauration/LaSalle College Vancouver/Chocolate Spritz Cookies
Cutting the butter a
Combing feta and flo
combing the yeast mi
Making Pie dough by
Cuisine et restauration/LaSalle College Vancouver/A Classic Baguette
First making the bri