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 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 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 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 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 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 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
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 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 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 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
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