Baking 112 Day 3

Wednesday, September 30

Today was really fun! It was a very relaxed day. No one was rushed. We already had our danish dough made. We had to laminate it. They we made traditional English coffee cake, sticky buns (yum!), and palet au raisin. Everything came out good, but I only got good pictures of the palet au raisin. These are easy to make. To bad they won't be on our practical!

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Baking 112 Day 2

Tuesday, September 29

The next three weeks we are learning about laminated doughs. Yesterday we made danish dough, and today we made these delicious danish pastries!
top-snails (or squirrels). right-an "s". left/bottom-pinwheel
Retail bear claw
Continental bear claw


Petit four practical

For our practical last friday, we had to present five petit fours. This is my petit four platter.
top-madeleines. right-fresh fruit tartlets with lemon curd. bottom-macaroons with raspberry filling. left-cats's tongue. middle-mini feulle d' automne
I made a 96%!


Baking 111 Day 12

Thursday, September 24

Today in class we were told we had to come up with our own petit four and present it in front of the class. Chef said we could make anything we wanted, as long as we could classify it as a petit four. If we chose something that we had made in class, we had to change the flavors. My partner, Holly, chose to make the opera cake. But instead of using the classic coffee and rum flavors, she made a mint opera cake. It was the best one out of everybody's! It was amazing!
I made cherry cheesecake cookie bites. Instead of a regular cracker crumb crust, these little bites have a chocolate chip cookie as a crust. In the original recipe, these are made in regular muffin tins. They make great individual desserts. I just used smaller muffin tins. They came out great! Everyone seemed to like them.
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Baking 111. Day 12

Tuesday, September 22

We made peeps today!! I don't really like peeps, but they are so cute!
The marshmellow. SO much sugar!!!
My army of marshmellow peeps
peeps =)


More pictures from two weeks ago.

Sunday, September 20

We had to temper chocolate to make these petit fours. It took me a couple tries, but I finally got the technique down.
Florentine Cookies

The stick cookies are Baton Marechauxs

Almond Tuiles
I hate making these! You have to work with them right when they come out of the oven because once they cool down, you can't shape them or they will crack. It's so hard! These were the only two out of my whole batch that didn't crack!


Baking 111. Day 9

Friday, September 18

We made the cutest little tartletts today. These are so easy to make, and they are very popular!

Today was the first time I got to work with poured fondant. Haha, I wasn't very succesful with it. We made a petit four joconde. (with apricot jam).

As you can see, some people were okay at it, some weren't so lucky.
This picture is a few of everyone's consolidated onto one sheet tray.


Baking 111. Day 8

Thursday, September 17

Today was a light production day. We worked on three different cookies. All of them petit four size. Very tasty too =)
Left: Samoa. Middle: Earthquake cookie. Right: Jam Jewel (or thumbprint)
Samoa. (homemade girl scout cookies =))
Butter 6 oz
Sugar 4 oz
Salt 1/4 tsp
Egg yolk 2 oz
Cake fl. 8 oz.

Cream together butter, sugar, and salt. Add yolk. Add cake flour.
Roll out dough. (refrigerate if its too soft to handle) Cut out circles of desired size.
Bake until you get a nice color on bottom.
Top with caramel, toasted coconut, and chocolate.

Caramel for Samoa
Butter 3 oz
Sugar 1/2 c
Corn syrup 1/2 c
Condensed milk 1/2 c
Vanilla 1/2 tsp.

Melt butter in a pot with sugar and light corn syrup. Bring to a boil, stirring occasionally. Let cook until you get a nice caramel color. Remove from heat and stir in condensed milk and vanilla.
Earthquake cookies.
Chocolate 4 oz
Butter 2 oz
Brown sugar 4.25 oz
Eggs 1
Vanilla 1 tsp
Cake flour 2 oz
Bread flour 1.375 oz
Cocoa powder 1/4 c
Baking powder 3/4 tsp
Salt 1/8 tsp
Milk 1.375 oz

Melt chocolate and butter over double boiler.
Whip eggs, sugar, and vanilla together. Sift dry ingredients.
Fold melted chocolate/butter into egg mixture. Fold in dry ingredients. Fold in milk.
Chill till firm.
Scoop dough into small balls. Roll in powdered sugar. Bake in 350 degree oven for 5-7 minutes.
Cookies will still look raw when they are done.

Jam Jewel.
Butter 4 oz
Powdered sugar 4 oz
Cream cheese 2.5 oz
Egg yolk 1/2 oz
Vanilla 3/4 tsp
All purpose flour 9 oz
Baking soda 1/4 tsp
Baking powder 1/8 tsp
Salt 1/4 tsp

Cream together butter, p. sugar, and cream cheese.
Add yolk and vanilla.
Add dry ingredients.
Roll dough into 1" balls. Press dent in top with thumb or 1/4 tsp. Fill with jam.
Bake at 325 for 7 minutes. rotate pan. bake for another 4-5 minutes.


Baking 111. Day 7

Today we made Feuille D' automne. Well, we made mini ones since we are studying petit fours. They are so cute! but the covering them with chocolate is difficult because it melts in your hands! It took all day to make these but I learned alot!
Almond meringue discs.
Egg whites 4 oz
Fine granulated sugar 4 oz
Powdered almonds 4 oz

Beat whites (adding sugar gradually) to medium peaks.
Fold in almond flour.
Pipe discs onto sheet tray. Bake at 325 until firm and dry.
Chocolate Mousse.
Bittersweet chocolate 8 oz
Butter 2 oz
Egg yolks 3 oz (pasteurized)
Egg whites 4 oz
Sugar 1.25 oz
Heavy Cream 4 oz

Melt butter and chocolate over a double boiler.
Whip cream until it is slightly thick.
Whip egg whites (adding sugar gradually) to medium peaks.
Fold egg yolks into melted butter/chocolate.
Fold in meringue.
Fold in cream. Put in cooler to firm.
Pipe onto almond meringue disc. top with another disc.
The finished product. Feuille D' automne (mini! =))


Pictures from last week. Baking 111 Day 1-4

These pictures are from last week. We are still working on petit fours. These are only a few of the ones we have done. More pictures to come.
Top: pate a choux swans. Middle: Linzer cookies. Bottom: Lemon macaroons with a raspberry cream filling.
Lemon Macaroons.
Almond flour 125 g
10x sugar 225 g
Egg whites 100 g
Sugar 30 g
Cream of tarter 1/2 tsp

Sift almond flour and 10x sugar together. Beat egg whites while slowly adding sugar and cream of tarter. Fold in dry ingredients. Pipe onto sheet tray into quarter size rounds. Let sit out for 20-30 minutes. Bake in 275 degree oven for about 20 minutes.

Any kind of jam can be used for the filling. These macaroons are sandwiched with raspberry flavored pastry cream.

Linzer cookies.
Butter 4 oz
Sugar 3 0z
Salt 1/4 tsp
ground hazelnuts 2.5 oz
Eggs .8 oz
Vanilla 1/8 tsp
Pastry flour 5 oz
Cinnamon about 1/2 tsp
Nutmeg pinch

Cream together butter, sugar, and salt until smooth. Add hazelnuts and blend in. Add eggs and vanilla. Mix until just absorbed. Sift in the flour, cinnamon and nutmeg. Mix until evenly blended. Chill several hours before using.

Roll out dough. Cut out cookies of desired size. Using a smaller cookie cutter, cut out the middles of half of the cookies. Bake in 350 degree oven until you get a slight color on the cookie.
After cookies have cooled, dust the holey cookies with powdered or doughnut sugar. Spread jam on the bottom cookies and lay holey cookies on top.
*These are great Christmas cookies!!

Pate a choux swans


Baking 111. Day 6

Tuesday, September 15

I am so behind on here. But I have no pictures to post. I fixed the camera problem, so I have plenty of pictures. But now, I can't find my camera cord.

I made a 100% on my practical yesterday!! We had to make macaroons, madaleines, florentines, and almond tuiles. Today we started the Gateau Opera. It took all day and we still aren't done with it!
HOPEFULLY, I will be able to post pictures soon!


Baking 111.

Thursday, September 10

I know I'm behind on my posts but this week has been hectic. We are learning about petit fours this rotation. I'm having trouble with my cameras so I don't have many pictures. Also, we haven't finished alot of the petit fours. We still have a ton to finish. So hopefully one of my cameras will start working in time. I will post pictures when I can!


Baking 110. Day 15.

Friday, September 4

Today was our last day in Baking 110-Intro to Baking Principles and Ingredient Functions. For our practical, we had to present a dead dough showpiece, a baguette, a flat bread and one bread of our choice. I chose Challah bread, and for my flat bread I made crackers. I got a 100%!! I'm the first student in my class to get a 100 on a practical. I'm SO excited!

For my showpiece, I chose to make Spongebob. My little sister's birthday is tomorrow and she LOVES Spongebob. That's why I chose it. We had one week to work on this. I really enjoyed it!
*Dead dough (or Baker's Clay) is named that way because it doesn't rise or move while being baked. Its just like edible play dough.*
Spongebob's Pineapple house in the oven.
Little pieces waiting to be painted.
Finished painting. Waiting to be glued.
Almost done!

Spongebob Squarepants Showpiece.

I had scrap dough left over from my baguette. So I made a little hint for the chefs =) They thought it was hilarious. And I did get an A+!!


Baking 110. Day 13

Wednesday, September 2

Today we baked chocolate sourdough, soft pretzels, and cookie bread. The chocolate sourdough was my favorite! It was great. It reminded me of my mom's biscuits with chocolate gravy. yummy =)
chocolate sourdough rolls. cookie bread roll.
cinnamon sugar pretzel.

Cookie Bread.
For the sweet dough-
Milk 1/2 cup
yeast 2 t.
All purpose Fl. 14 oz
Eggs 3 ea.
Salt 1.5 t
Sugar 2.5 oz
Butter 4 oz.

Scald milk. let cool to 105 degrees. Add yeast.
Mix together flour, milk/yeast, eggs until combined. Let rest for 15 minutes.
Add salt, mix on speed 1 for 3 minutes.
Add sugar in 2 stages.
Add butter in 2 stages.
Let dough rest in refrigerator overnight.

For cookie dough.
Butter 2.1 oz
Sugar 2.1 oz
Egg yolk 2 ea.
All purpose Fl. 4 oz

Creaming method.
Cream together butter and sugar. add eggs-mix well. add flour-mix until combined.
let rest in refrigerator overnight.

Scale sweet dough into small 1.5 oz balls.
Roll out cookie dough in between two sheets of plastic wrap.
Using a biscuit cutter, cut out circles of cookie dough.
Cover each sweet dough roll with a cookie circle.
Let sit out for about an hour.
Bake in 400 degree oven until light brown.

Chocolate Sourdough.

Water 3 oz
Yeast 2 t.
Bread flour 5 oz

Mix together. Let proof for 1 hour.

For the dough.
Water 16 0z
Biga from above
Bread fl. 13 0z
Cake fl. 8 oz
Almond fl. 3 oz
Yeast 1/4 oz
Cocoa powder 1.125 oz
Salt 1/4 oz
Chocolate, melted 2 0z
Chocolate chips 8 0z

Mix together all ingredients in a mixing bowl on speed 1 for 5 minutes.
Mix on speed 2 for 3 minutes.
Bulk ferment until double in size.
Scale and shape as desired. (loaves, muffins, rolls, etc.)
Proof until double in size.
Bake in 400 degree oven.

Soft Pretzel.
All purpose flour 3 cups
Sugar 1 T
dough conditioner 1 T (optional)
butter or vegetable oil 1 T
salt 1 t
yeast 2 t
water 1 cup

Mix dough ingredients together in mixer until cohesive and smooth. (should be sticky.)
Round, cover, and let rest for 30 minutes.
Divide dough into six pieces. Roll out each piece into rope. (about 24 " long)
Shape each rope into a pretzel. Dip pretzel in baking soda wash. ( 3 T water, 2 T sugar, 2 t baking soda). Lay pretzel on well greased sheet pan. Sprinkle pretzel with kosher salt if desired.
Bake in 400 degree oven for 12-15 minutes.

For cinnamon sugar pretzels. Brush hot pretzels with melted butter then dip in cinnamon sugar.


Baking 110. Day 12

We have been working on our dead dough showpieces all week, so we have made simple things in class. Like these bread sticks.
Each group had to make oatmeal raisin bread. (very good breakfast bread). We were allowed to shape it any way we wanted. Some people made loaves, some people made rolls. I chose to make these cute little cloverleaf muffins. They work just like pull-aparts!

Bread sticks.
All purpose Flour 1 #
Sugar 1 T
Salt .5 oz
Yeast 1 T
Oil 1/4 cup
Water 7 oz

Mix ingredients together until you get a soft dough. let bench rest.
Roll out until its pretty thin. Cut into thin strips. Twist strips and lay on sheet pan. Spray with water and sprinkle with kosher salt or seeds. Bake in 350-400 degree oven till crispy brown.

Oatmeal Raisin Bread.
Water 10 oz
Oats 2.5 oz
Raisins 3.5 oz
Yeast 1/2 T
Milk 1/4 cup
Honey 1.5 T
Bread Flour 12 oz
Whole Wheat 4 oz
Salt 1/2 T + 1/4 t
Cinnamon 1 T
Oil 1.25 oz

Mix hot water, oats and raisins in bowl. Let it sit for about 15 minutes.
Add all ingredients into mixing bowl. Mix together well. Let bench rest about 3o minutes.
Scale and shape as desired.
Proof until double in size.
Bake in 350-400 degree oven.


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