Although I enjoy baking, I never really took lessons or attended classes for it. I thought that Youtube videos would be enough to improve my skills. I entered this baking class with little knowledge of food in general. What I've realised from taking this class is that learning through experience is much more effective - actually trying out the recipes and learning from mistakes was a much easier and enjoyable way to learn how to bake.
The most enjoyable skill I learned was how to make puff pastry. I think that skill is applicable in many different recipes and is difficult to learn without actually trying it. Another thing I learned was the importance of ratios in baking. Through the cookie experiment we conducted, I saw the differences between cookies made with different ingredients and measurements. But most importantly, I learned that fancy tools are not needed to make good food. Baking class allowed gave me access to tools that I don't have or cannot use at home, such as a large oven, a mixer, and many others. But because of the quarantine, I wasn't able to use these things - and it forced me to research recipes that did not require the things I didn't have (including ingredients). But through my final baking project, I was able to prove to myself that I can make whatever I want if I can improvise with what I have. This year's baking class was very meaningful to me, especially because I was learning about something I enjoyed with friends. In addition to learning different recipes and baking techniques, I was able to get over my "fear" or baking at home. Although a portion of my time in this class was conducted at home, I still think I learned valuable problem solving skills through trial and error. Even if I don't pursue a career in baking, I know that the things I learned this year will be useful in the future.
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For my final baking project, I attempted a recipe that I would otherwise never attempt: a lemon meringue pie! As I've said before, I don't have the best baking tools or electronics, so I avoid baking recipes that involve ovens, hand mixers, or any moulds - which is the reason why I made smaller tarts rather than one big pie. But because this is a big project, I decided to go big, or go home. This will be a bit of a longer post (since this whole thing took me over 5 hours to finish), so settle in! Recipe link: https://www.ricardocuisine.com/en/recipes/6238-lemon-meringue-tarts Here is the PDF for the recipe conversions and timeline. I didn't cheat, I promise!
Today is a sad day. After trying to take care of my sourdough starter, my creation failed to grow a bacterial culture. To be honest, I don't blame myself to much (although I almost forgot to add water and flour some days) because this was my first attempt. This was what happened each day I visited my sourdough starter.
Unfortunately, my family seldom conducts a fridge cleaning. When I was given this assignment, I took this as an opportunity to do a much needed refrigerator clean-out.
CLICK READ MORE Although I went through near hell making tapioca pearls last time, I wanted to have another go at these devils with the adjustments I made note of. I was pretty determined to make better ones this time, and that was the main drive behind this second attempt. Did it work? Well, here's my process.
CLICK READ MORE For today's baking adventure, I decided to try and make one of my favourite snacks - boba tea!
CLICK READ MORE Because of the quarantine, I've been binge watching Masterchef World on Youtube. After seeing these chefs make fresh pasta, I wanted to tackle this simple yet delicious recipe.
CLICK READ MORE I was finally able to get my hands on some flour! With that, I started my sourdough starter (haha).
CLICK READ MORE Because I can only use a mini oven for baking, I've been turning to some non-bake foods I can easily make at home! Since my family had a few strawberries that weren't pretty enough to eat, I decided to make some strawberry syrup to add to milk.
CLICK READ MORE During my stay at home quarantine, I was assigned with the task of taking inventory! My family has a ton of stuff in their fridge and pantry, so I gave up after writing down the food items I might use in the future. I haven't been able to bake at all (since all the stores I went to had no flour, baking powder, or yeast), but I've using this time to cook some meals for my family as well as some small desserts that don't need flour! I have a feeling that I won't come across any staple ingredients in the near future, so I'm going to pursue some good ol' cooking for the time being. (CLICK READ MORE)
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