As you may/may not know.. I started a new class this week!
First day of new classes was Monday (11/7) of intro to baking and Pastry!!
In this class we are basically touching base on EVERYTHING that we are going to do in the upcoming classes!!
I would LOVE to update you every day.. but I will try to do a few weekly updates..
Here is one of them!
We made Chocolate Chip cookies
The information given on this page was stated by my Professional Baking and Pastry Chef at the California Culinary Academy…
We also learned the 3 basic mixing techniques….
(Determines how the fat is mixed in)
1. Creaming Method – cream fat with sugar. add eggs. add dry ingredients.
2. Biscuit Method – cut the fat into dry ingredents. add wet.
3. Batter/Muffin Method – liquid fat. combine wet. combine dry. combine WET into DRY!
We also learned the Difference between Baking Soda and Baking Powder
They are BOTH Chemical (non yeast) Leaveners
= Darkens your Product
= Produces CO2 when it comes in contact with moisture and acid.
=(Foods with acids – brown sugar, buttermilk, sour cream, molasses, coco powder, citrus)
= Should be baked immediately
= used for more DENSE items – ex. cookies, quick breads
= It is a combination of baking soda, acid and starch.
= It is double acting = reacts with moisture AND heat
= consists of self contained acid = DONT NEED ACID TO USE
Can you substitute?
If you use powder instead of soda and then add brown sugar or an acid you will have a double acid!
= texture will be off as well as taste.
We also made Brownies!!
We made strassburger cookies!
They are a european cookie!
They turned out really cute! 🙂
and I also got them graded… 3/3 🙂
and 3/3 on my brownies!!
So far soo good! 🙂
Yay! Pat on my back!!