Monthly Archives: 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 … Continue reading

Posted in Bakeshop Skills Class | Leave a comment

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 … Continue reading

Posted in Cookies, Recipe | Tagged , , , , , , | Leave a comment

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, its important to … Continue reading

Posted in Bakeshop Skills Class | Leave a comment

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 … Continue reading

Posted in Cakes, Recipe | Tagged , , , , , , | 1 Comment

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 … Continue reading

Posted in Recipe, Sauces, frostings and fillings | Leave a comment

Custards

This week in class we covered custards. Custard are 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, … Continue reading

Posted in Bakeshop Skills Class | Leave a comment

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 … Continue reading

Posted in Recipe, Sauces, frostings and fillings | Tagged , , , , | Leave a comment

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 … Continue reading

Posted in Pie, Recipe | Tagged , , , | Leave a comment

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, weather or not its Swiss or German. Egg whites and sugar are … Continue reading

Posted in Bakeshop Skills Class | Leave a comment

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 … Continue reading

Posted in Pie, Recipe | Tagged , | Leave a comment