For the final exam, we were able to choose any type of dessert to make, at home. I decided to make a pie. I found a recipe from Food Network for a pie crust recipe that actually used oil instead of cold butter. I thought that it was interesting that it didn't use any butter, so I decided to try it out. The recipe called for 20 ounces of frozen cherries to make in a filling, but I am not a fan of cherries so I found another recipe for a filling that had nectarine, peaches and ginger. I thought that it sounded like a great combination. So this morning I decided to make the pie! I will show a picture of the recipes below and show the conversions to mL a well, but since I made a pie I did not divide the recipe by 2 or 3 because I only have one size of pie plate and it wouldn't have worked out. Recipe links: Filling: https://www.forkknifeswoon.com/ginger-peach-pie-with-blueberries/ Crust: https://www.foodnetwork.com/recipes/katie-lee/cherry-pie-8299337 Recipes
Step 1: Make the CrustStart by mixing together the flour, salt oil and water together (in this order) in a bowl until it forms a sticky dough Step 2: Roll out the Pie CrustGather the dough into 2 balls, and roll each one out between parchment paper into 12 inch circles. Put one into the pie plate and save the other for the top later. Step 3: Make the FillingIn a separate bowl, mix the nectarines, blueberries, brown sugar, fresh ginger, vanilla and lemon zest. Then add the flour, cinnamon, and ground ginger. Now you have a delicious tasting filling! Step 5: Fill the Pie and Use a Lattice Pattern to Cover the Top of the Pie With CrustFill the bottom pie crust with the fruit filling and then dot the top with some butter. I used a lattice pattern with the leftover pie crust for the top and then I cut out some pie crust flowers to decorate it. Just before you put the pie in the oven brush the crust with some beaten egg to make sure the pie crust gets golden. Final Step: Put in Oven at 425 degrees to Bake for Approximately 45-55 MinutesOnce the pie is golden brown and the filling is visibly bubbling, the pie is ready to eat! I let my family try a slice each and they LOVED IT! My dad really enjoyed how the ginger gave a warm spicy flavor. Reflection: My Experience in Baking 11/12.This year has been great. I have really developed my skills as a baker and have learned so much. I love how we learned many different techniques and ways to make desserts such as cookies, cakes, biscuits, scones, muffins, bread and so much more. I really liked how we had multiple opportunities to make certain things to correct mistakes and try new versions. On some recipes we were able to put our own spin on things, by choosing and experimenting with different seasonings in our breadsticks, or fillings/addons like the cookies and It really helped us in trying new things and expanding our food horizons.
This final exam I believe I was well prepared for it from all of the labs and learning opportunities Ihat I participated in this year. My work ethic is shown in how I used a more complex recipe to demonstrate my learning.My creativity was shown through my pie crust decorations, and the interesting flavors I chose for the filling. I am really happy I joined Baking this year because I learned so many new things and have gained skills I will use for the rest of my life. This delicious pie shows all the hard work I have put into this year's baking class and shows how much I have learned and improved.
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This week our assignment was to clean out our fridge at home, much to the pleasure of our mom's. My mom thought it was the PERFECT Mother's Day gift!
Cleaning out the fridge was not as difficult as I thought. First I emptied it out, and threw away a couple things that were expired. Then I thoroughly washed all the shelves drawers and walls inside the fridge. The last step was to put everything away and reorganise! At the top of my post you can see the before and after photos! I have to say I think I did a pretty good job! I found this great recipe from kingarthurflour.com, which has tons of amazing recipes using sourdough starters, for pancakes, waffles, and even popovers! If you want to find out how to make your own sourdough starter you can check my previous blog post by clicking here The recipe I found, for Naturally Leavened Sourdough Bread was super easy to make. I will describe step by step the process I used to make this bread!
Well we are on the verge of a new frontier. We haven't been at school for at least 4 weeks now including spring break, and we have all had to adjust to learning from home remotely, on our laptops through the platform microsoft teams. I actually enjoy using this system of learning, because I like that I don't have to wake up so early and I don't have a set schedule to follow. On the down side though I find it difficult to work at home because There are so many distractions like the television and other things around the house I never get work done 😊.
Today we did our last lab before Spring Break. To celebrate the end of second term (finally!) we made delicious cinnamon rolls. These weren't just ordinary cinnamon rolls, they were made using the biscuit method, and baked in cupcake tins to save time. It was so simple to make, I might even wake up early this Saturday and make a batch for breakfast, as they are ready in just under an hour!
I will show you the process step by step! Today we made an interesting dessert that I have never heard of before, Swedish Pastry! It has a pie crust base with a choux (pronounced like shoe👞) dough, on top that puffs up like a cream puff.
The Pie crust was quite simple, we revisited the biscuit method (cutting the butter into the mixture with a pastry blender) and it turned out okay, but the 👞 was another story. The instructions were really simple, just bringing water and butter to a boil, and then adding flour, then eggs and flavorings, but we did not know we needed to take the pot off the heat before we added the eggs! As a result, instead of a smooth creamy dough, we got scrambled eggs. We made another batch which turned out great- and put both on the pie crust into the oven to compare. The correct choux turned out amazing, super delicious and flaky, but the other one just looked like scrambled eggs on toast! This truly was a great learning experience, as now I am aware of the mistake I made, and won't make it ever again. My choux dough will only get better from here! I am happy I made this dessert and cannot wait to explore some other international baking desserts and techniques! 🌍 This post I am going to talk about Naan Bread! Today we made the dough, and next class we will fry it up (because the dough needs time to rise)
Today we made these delicious cinnamon doughnut muffins and oh my goodness they were so good!!!! To make them we used the simple muffin technique, of mixing dry and wet separately, then combining. The only added flavorings in the muffin itself was the vanilla and cinnamon, but to punch up the flavor we dipped the muffins in butter and then into cinnamon sugar! It smelled like the donut trucks at the PNE! I am so happy I learned this recipe because it turned out so well, and it was a totally unconventional dessert compared to all the other boring muffin recipes you see out there.
I can't wait to make them again! Today in class we strayed from the path and made Savory Green Onion Pancakes! I am told by one of my classmates that green onion pancakes are a classic Taiwanese dish served at breakfast time! I had never made or heard of green onion pancakes before and I was excited to try them out!
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