Monthly Archives: October 2010

Apple Turnovers

Yield: 20 pastries Ingredients Butter Block 1 pound 2 ounces (510 g) cold unsalted butter Pinch of salt 2 teaspoons (10 ml) lemon juice 4 1/2 ounces (130 g) bread flour Dough 2 teaspoons (10 g) salt 1 cup (240 … Continue reading

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Brownies with Walnuts

Yield: 30 servings Ingredients 14 ounces (400 g) walnuts, chopped into small pieces 1 pound 8 ounces (680 g) bittersweet chocolate, cut into chunks 1 pound (455 g) unsalted butter 1 pound 12 ounces (795 g) granulated sugar 8 eggs … Continue reading

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Cakes: Icings and Fillings – Assembling/Decorating

Cakes Week Two and Three Weeks two and three covering cakes consisted of only one main lecture and a lot of time spent on skills for cutting and decorating cakes in the kitchen. I’ve combined the two weeks into one … Continue reading

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Cakes: Types and Baking

Cakes Week One Cakes are a sweet variation of bread that is believed to first appeared in Greek and Roman society. In 1956 cake flour was invented by using a soft winter wheat. The base for cake is usually a … Continue reading

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