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 ml) water 2 ounces (55 g) unsalted butter, melted 1 teaspoon (15 ml) lemon juice […]
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 1 teaspoon (5 ml) vanilla extract 1 pound (455 g) bread flour 1/2 teaspoon (2 […]
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 post for that reason. We covered four types of icings. Traditional American Buttercream is a […]
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 sponge, consisting of its most basic form of sugar, eggs, and flour. A heavy cake […]