Well not exactly shaking, but I am baking. Foundations III is done and I am one week into Pastry and Baking. While this is not my long-term focus, it is important to learn the fundamentals of baking. In this course we are learning the basic methods for producing a variety of breads, desserts and pastries. With baking you have to be precise with your measurements. Unlike most home recipes for baking, all of the scaling is done by weight in commercial establishments. This is a much more accurate way to scale your ingredients.
Some of the fundamentals that we have been learning are the Muffin Method, the Biscuit Method, the Creaming Method and the 12 steps in yeast dough production. Sounds more like some kind of dance class than a baking class.
We have been learning about the different types of leavening products, chemical, biological and natural. Weapons of mass destruction? No, a way of incorporating gas into baked products for volume, shape and texture. Common chemical leavening agents are baking soda and baking power. Did you know that baking powder is made up of baking soda, cream of tartar and cornstarch? Yeast is a biological leavening agent. Natural or mechanical leavening agents that incorporate air into a batter are creaming and foaming. Creaming is the process of beating fat and sugar together to incorporate air. Foaming is the process of beating eggs, with or without sugar to incorporate air. Steam is also an important leavening agent.
This past week we made blueberry muffins, savory cheddar cheese biscuits, peanut butter cookies, brownies, dinner rolls, cinnamon rolls and baguettes. My biggest challenge, I seldom eat desserts, pastries or bread. So I have been giving away food to friends, neighbors and Loaves and Fishes, an organization that helps feed senior citizens.
There is so much food that could be donated to people in need, I am trying to organize a way to collect food from Le Cordon Bleu and distribute it throughout the local community. It is heart wrenching knowing that there are people who could use the food that gets discarded every day at school.
Stay tuned for some dessert and bread recipes.
Cheers
