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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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, […]
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 […]
Yield: 24 Muffins Ingredients 11.2 ounces (329 g) bread flour 9.2 ounces (260 g) cake flour 1 tablespoon (12 g) baking powder 1 teaspoon (4 g) baking soda 1 teaspoon (5 g) salt 2 tablespoons (30 ml) grated orange zest 3 cups dried cranberries 3.5 ounces pecans, toasted and coarsely chopped 4 ounces (114 g) […]
Yield: 8-16 servings Ingredients Pastry Cream 5.33 ounces (160 ml) whole milk 1/6 vanilla bean or 1/6 teaspoon (1 ml) vanilla extract 2 1/4 teaspoons (12 g) cornstarch 1/3 cup (38 g) granulated sugar Dash of salt 1/2 an egg 1/2 ounce unsalted butter Cake 12 ounces (340 g) unsalted butter at room temperature 12 […]