The day before we made this sour dough waffle my sour dough starter had died because I forgot to feed it with filtered water, and my partner didn't make any so we had to use some form another group that had more then enough and shared some with us. we started to mix it together and didn't smell good or look good at all when we were making it, it smell sour and look lumpy. So I assumed that it wouldn't taste good or smell good when it came out of the waffle iron, but to our surprise it look smelled and tasted like a regular waffle. Before that day I wasn't aware that you could make waffles with sour dough starter, but I would say that it would be worth it to make them if you already have some sour dough ready to go and have nothing better planed to do with it.
0 Comments
We made cupcakes in class just over a week ago, I haven't made cupcakes in over a year and forgot how they were made and this was a good reminder of how there made by slowly mixing in your wet ingredients to your dry ingredients. Also how you are supposed to only fill the cupcake pan half way because it will rise and you wouldn't want it to overflow. I don't know how my cupcakes frosting looked so bad but in the end it didn't matter because they were only for me and my friend and all that matters is the taste and they were really good and I would actually make these at home again because they don't take that long to make and taste great. Originally I did make a sour dough bread starter (it turned out good) and you can see it in the pictures below, these pictures are from when I used it for the sour dough biscuits then I took it home and fed it like normal so that I can use it on the Thursday so that I can make sour dough waffles. But the next day it just looked like dough so I just assumed it wasn't quite ready to grow or something and added another 1/3 cup water and 1/2 cup of flour. I came home later that day seeing it not working, then I realized that I had used the tap water right and not the filter water and the chlorine had most likely killed it. I didn't think of taking any pictures because I assumed it wouldn't die but it did before i could take it back to school on the Thursday later that week.
I really enjoyed making this lemon meringue pie not only because its one of my favorite desserts but also because everyone in my house enjoys it and I was able to share it with them. Iv never actually made this by my self before, but I have made this once or twice with my mom before a year ago so I sort of remembered what to do. The only thing I wasn't sure about was the cream of tartar, I don't think iv ever heard of it before and the box looked like it was from the 1960s and I think it helped a lot with getting a lot of meringue (I think there might have been too much meringue). I was also surprised when I searched up recipes for lemon meringue pies and all of the recipes had a dough crust, personally iv never had any with one and just thought it would be weird to make it with one so I garbed another one of sally's recipes for gram cracker crust. Its also better to use a gram crust because you don't need to wait that two hours for it in the fridge. I used a few different techniques when making this pie like only beating the egg white's with the tartar to get the fluffy meringue, another is using the pot to boil the ingredients together while stirring constantly to not get any lumps/burned spots. The final thing I used was how to form the butter and gram cracker to become more of a chunk so that I could put it into the pan and form it into a pie crust. https://sallysbakingaddiction.com/how-to-make-a-perfect-graham-cracker-crust/ (crust) 1 and 1/2 cups (150g) graham cracker crumbs 5 Tablespoons (72g) unsalted butter 1/4 cup (50g) granulated sugar https://sallysbakingaddiction.com/lemon-meringue-pie/ (filling) 5 egg yolks (125ml) 1 and 1/3 cups (320ml) water 1 cup (200g) granulated sugar 1/3 cup (40g) cornstarch 1/4 teaspoon (1.25ml) salt 1/2 cup (120ml) fresh lemon juice 1 Tablespoon (15g) lemon zest 2 Tablespoons (30g) unsalted butter (meringue) 5 egg whites (125ml) 1/2 teaspoon (2.5g) cream of tartar 1/2 cup (100g) granulated sugar 1/8 teaspoon (0.6g) salt I made the cinnamon buns dough in class in a stand mixer, but after adding all of the ingredients to the stand mixer it wasn't becoming thicker, so I looked at my classmates dough it sure enough it was a lot more solid than mine was and I was puzzled for a little bit until I released that I probably had not added enough flour. I realized that after I looked back at the sheet and it was in grams and I had turned it into ml, but had forgotten about that and just did regular cups resulting in it not being enough because I didn't pack the cups of flour. Then I had the dough made and took it home, the next day I made it and I added double the amount of cinnamon paste in the buns resulting in them over flowing, but I think they tasted even better with the extra filling. The cinnamon buns were nice and fluffy, and were very good, but next time I would stick to using the scale when they use it in the recipes. All the posts from the chocolate chip cookies and above is from my baking 12 class and i cant quite figure out how to put a blog on over there on the other tab, and I don't have much time to tinker with it so I'm just going to post on here
One of the very first things that we made were chocolate chip cookies. It didn't take too long to make and I thought it looked fine when I was making them but when they started to cool and never hardened properly, I realized something went wrong when they looked soft and flimsy. It turns out that when I grabbed the chunk of butter I thought it wasn't the right amount, another group that cut the butter had cut it wrong resulting in one piece being too big and the other one being too small. The cookies were to buttery and it would have been a lot better with the right amount. That day I learned why we need an exact amount of butter, and how changing it can change the way your cookie tastes and looks.
This was my first baking class that i have had before and as a result i have learned some new things like, how to measure butter when its still in the package, using a pastry cutter was a lot less effort then just using a spoon, how to make a sourdough starter and how to not make it go bad, how to make scones, how to make whipped cream from scratch, how to use stand mixer, and how to make real gingerbread houses from scratch. there is a lot more that iv learned but i think that was enough mentions but I didn't know a whole lot about baking before this so this was a big learning experience and i enjoyed the class.
I was reviewing the option of what to bake for the final exam, and i decided to chose a strawberry rhubarb pie because I had some fresh rhubarb from one of my mom’s friend and needed something to do with it, I love pies, and they use different baking techniques. I searched for recipes online, originally a recipe for the crust and pie filling, but didn't have cake flour so we found a different crust recipe. I then proceeded to make the pie filling, and then the crust to only realize afterwards that i had to refrigerate the pie crust dough for at least one hour, after i waited the hour i rolled out the dough put it down at the bottom of the plate then filled it in with the butter on top, then put egg white on the edges to make the other layer of the crust stick, then crimped it and poked little patterned holes into the pie.
For the pie filling i used grandma’s strawberry rhubarb pie’s recipe, I was also going to use its crust recipe too but i didn't have any cake flour. So instead I used the Homemade Crust Recipe which didn't require you to have cake flour. I didn't change any of the portions of any of the recipes but there was a little bit too much filling by about ½ a cup, as a result of that i had overstuffed my pie and it started to smoke up the kitchen because the filling was overstuffed but it didn't ruin the pie. There is a picture after each step was done Grandma's Strawberry-Rhubarb Pie Recipe Homemade Pie Crust Over spring break i hanged out with my friends, played video games, and watched TV. Not a whole lot has changed because of corona virus besides not being able to go outside, different TV shows, video games, and also being quite board.
|
|