Month: April 2010

Bread: Lean Dough

We started our five-week venture into breads in this weeks class. We start with lean doughs. These are doughs that consist of flour, salt, yeast, and water. Lean doughs are distinguished from rich doughs because they lack added fats in the dough. Bread making is a complex process that relies on technique, geography, and ingredients. […]

Seven Layer Bars

Seven Layer Bars

Yield: 16 Servings Ingredients 1 cup sweetened flaked coconut 5 oz. (one sleeve) graham crackers 8 tbsp. (1 stick) unsalted butter 1 cup finely chopped walnuts 1 cup semisweet chocolate chips ½ cup white chocolate chips ½ cup butterscotch chips 1 (14-oz.) can sweetened condensed milk Instructions Adjust an oven rack to the lower-middle position […]

Fruit Desserts

Fruit Desserts

This week’s class covered fruit desserts. In San Diego most types of fruit are available throughout the year, however, that does not mean it’s at it’s prime. When choosing fruit, for a bakeshop or even personal use, it’s important to take into account the fruits seasonality. If the fruit is available, how much does it […]

Chiffon Cupcakes

Lemon Curd Chiffon Cupcakes

Yield: about 32 Cupcakes Ingredients 2/3 cup (160 ml) vegetable oil 8 egg yolks (2/3 cup/160 ml) 1 cup (240 ml) water, at room temperature 1 tablespoon (15 ml) vanilla extract 14 ounces (400 g) cake flour 14 ounces (400 g) granulated sugar 4 teaspoons (16 g) baking powder 1 teaspoon (5 g) salt 8 […]

Buttercream

Buttercream

Yield: About 1 pound Ingredients 6 1/2 ounces (182 g) unsalted butter, at room temperature 2 ounces (57 g) soft vegetable margarine 3 egg whites (96 ml) 6 ounces (171 g) granulated sugar 2 teaspoons (2 ml) vanilla extract Instructions Thoroughly combine the butter with the margarine in a mixer. Reserve at room temperature. Combine […]

Custards

Custards

This week in class we covered custards. Custard is rich and thick, consisting of whipped and cooked milk, sugar and eggs. The first part of the class we briefly discussed food poisoning and safe food handling. While not directly related, it is interesting and an important subject. Many times food poisoning is no fault of […]

Lemon Curd

Lemon Curd

Yield: 2 1/2 cups Ingredients 12 ounces (340 g) granulated sugar 6 ounces (170 g) unsalted butter 4 eggs 1/4 cups (180 ml) lemon juice Zest of 4 lemons, finely grated Instructions In a mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the eggs slowly, one at […]

Triple Chocolate Chunk Pecan Pie

Triple Chocolate Chunk Pecan Pie

Yield: XXX servings Ingredients 1 9 inch baked pie shell 3 tablespoons unsalted butter — cut into 1″ pieces 3/4 cup packed dark brown sugar 1/2 teaspoon salt 2 large eggs 1/2 cup light corn syrup 1 teaspoon vanilla extract 1 cup pecans (4 ounces) — toasted, chopped 2 ounces semisweet chocolate — cut into […]

Meringues

Meringue

Spring break is over and class has resumed this week, with the topic being meringues. The term is French, but there is some debate as two its origin, whether or not its Swiss or German. Egg whites and sugar are the primary ingredients in the meringue. Egg whites are made up of two proteins, albumin, […]

Pre-baked Pie Crust

Pie Dough for Pre-Baked Pie Shells

Yield: 1 pie shell Ingredients 1 1/4 cups (6 1/4 ounces/177 g) unbleached all-purpose flour, plus more for rolling out the dough 1/2 teaspoon salt 1 tablespoon (12 g) sugar 3 tablespoons (42 g) vegetable shortening, chilled 4 tablespoons (1/2 stick/57 g) cold unsalted butter, cut into 1/4-inch pieces 4-5 tablespoons ice water Instructions Pulse […]