more pictures from day 10

We tried different ways to make biscuits. They all turned out good. The top pictures are soft biscuits. The bottom picture is flaky biscuits.

Biscuits.

Bread flour 5 oz

Pastry flour 5 oz

Salt 1 tsp

Sugar 1/2 oz

Baking Powder 1/2 oz

Shortening 3.5 oz

Milk 6.5 oz

Mixing.

Biscuit method.

Cut in fat with all dry ingredients.

Mix in liquid.

Roll out dough and cut biscuits.

Bake in 400 degree oven.

*for flaky biscuits, fold dough in layers after rolling it out. then cut out biscuit shapes.

*for soft biscuits, place close together on sheet tray. for crunchy biscuits, place about 2 inches apart.

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Baking 101. Day 10

This week is all about quick breads!! Today we made muffins, biscuits, and banana bread (pictures to come later). These tasty muffins are flavored with apricots and walnuts!

Sour Cream based muffins.

Butter 1.5 oz

Sugar 4.75 oz

Salt pinch

Baking Soda 3/4 tsp

Egg 2.25 oz

Bread flour 4 oz

Cake flour 1 0z

Sour cream 5 oz

Mixing.

Creaming method.

Cream butter, sugar, salt, and BS. Add egg slowly.

Mix in flour and garnish half way. Combine in sour cream.

Bake in 350 degree oven. Makes about 10 muffins.

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<3

I went home this weekend. While I was there, I found this heart shaped tin in the attic, and I thought it was so cute. I HAD to bake something in it. So I made my boyfriend brownies with caramel and walnuts. As you can see, He got to them before I could take a picture!

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Baking 101. Day 9

Everyone loved making these little homemade apple pies. But, the best part was eating them!

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Baking 101. Day 8

On day 6, we learned to poach by poaching pears in red wine. We used them today in pear frangipane tarts. (the two top pictures)

We also learned the cooked juice method for pies. These blackberry pies have a mealy pate brisee crust on bottom, and a flaky pate brisee lattice top. They were yummy!

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Baking 101. Day 7

These fruit tarts were everyone's favorite. We learned to make pastry cream today. That's what these pate sucree tarts are filled with.

Fruit tarts.

Crust-Pate Sucree.

Butter 12 0z

Powdered Sugar 8 oz

Almond Flour 2.75 oz

Salt 1/2 tsp.

Eggs 4.5 oz

Cake flour 5 0z

Cake flour 1 lb

Mixing.

Mix first six ingredients until it becomes a paste.

Mix in cake flour (1 lb) just until combined.

Chill dough at least 4 hours.

Pastry cream.

Milk 8 oz

Sugar 1 oz

Egg yolks .75 oz

Whole eggs 1 oz

Cornstarch .5 oz

Sugar 1 oz

Butter (optional) about a tsp.

Vanilla (optional) a couple drops

Mixing.

Heat milk at sugar.

Whisk together yolks, eggs, cornstarch, and sugar.

Pour half of heated milk into egg mixture, whisking constantly.

Pour egg/milk mixture back into pot with the rest of the heated milk.

While stirring, bring to a boil. Cook for 15 seconds or until it becomes like pudding.

Pour onto sheet tray covered with plastic wrap. let cool.

Fruit tart makeup.

Blind bake the pate sucree tart shells.

Once cooled, pipe in pastry cream.

Decorate with tarts, covering all pastry cream.

Glaze and serve, or refrigerate.

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Baking 101. Day 7

Apple Tarts! We are learning about pate brisee and pate sucree this week. So this whole week will be pies and tarts. These apple tarts have pate sucree crust. They are fun to make AND they are delicious =)

Pate Sucree.

Butter 7.5 oz

Powdered Sugar 3 0z

Salt 0.06 oz

Lemon Zest 0.06 oz

Vanilla extract

Eggs 3 0z

Pastry flour 12 0z.

Mixing:

Cream together butter, P. sugar, salt, lemon zest, vanilla until you get a smooth paste.

Add eggs slowly.

Mix in flour just until combined.

Let chill before you roll it out.

Almond Cream.

Butter 3 oz

Sugar 3 0z

lemon zest 0.03 oz

Whole egg 1 ea.

Yolk 1 ea.

Vanilla 2 tsp.

Powdered almonds 3 0z

Cake flour 1 0z

Mixing:

Cream together butter, sugar, and zest.

Add egg, yolk, and vanilla in slowly.

Stir in almonds and flour.

Tarts:

Roll out sucree. place in tart shells.

Scoop 1 scoop of almond cream into shells.

Shingle sliced apples on top.

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