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baking for engineers

At SCA, the third quarter of the Pastry program has one practical test that accounts for around 50% of one's Practicum (the hands-on portion of our classes) grade. Before the test, we're given a list of 9-10 products (for example, brioche or lemon curd). We have to memorize the ingredients (not the exact amounts, but the general proportions and of course the actual ingredients) and also the method of making the product. No pressure, right? Hot Method sponge cake. Two Stage Method sponge cake. I'm not goi...

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baking for engineers | bakingforengineers.blogspot.com Reviews

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At SCA, the third quarter of the Pastry program has one practical test that accounts for around 50% of one's Practicum (the hands-on portion of our classes) grade. Before the test, we're given a list of 9-10 products (for example, brioche or lemon curd). We have to memorize the ingredients (not the exact amounts, but the general proportions and of course the actual ingredients) and also the method of making the product. No pressure, right? Hot Method sponge cake. Two Stage Method sponge cake. I'm not goi...

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1 baking for engineers

2 pastry flowchart

3 brioche

4 lemon curd

5 bavarian mousse

6 creme anglaise

7 merinque buttercream

8 biscuit joconde

9 dacquoise

10 no comments

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baking for engineers | bakingforengineers.blogspot.com Reviews

https://bakingforengineers.blogspot.com

At SCA, the third quarter of the Pastry program has one practical test that accounts for around 50% of one's Practicum (the hands-on portion of our classes) grade. Before the test, we're given a list of 9-10 products (for example, brioche or lemon curd). We have to memorize the ingredients (not the exact amounts, but the general proportions and of course the actual ingredients) and also the method of making the product. No pressure, right? Hot Method sponge cake. Two Stage Method sponge cake. I'm not goi...

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bakingforengineers.blogspot.com

1

baking for engineers: Catching up

http://bakingforengineers.blogspot.com/2015/05/catching-up.html

Time to catch up on third quarter, especially since I'm now 4 weeks into my last quarter. I showed you some cakes and plated desserts in my last post; they were followed by doughs:. That is fresh pear brioche), by breads:. Sourdough, with oat porridge and almonds folded in), and tarts:. Tarte Normande, big chunks of apple, and topped with sliced almond). Mix the preferment (sourdough-based starter) around noon, cover and leave out at room temperature overnight. After completing the folds, scale (cut the ...

2

baking for engineers: New Year, New Quarter

http://bakingforengineers.blogspot.com/2015/02/new-year-new-quarter.html

New Year, New Quarter. I can already tell that the bake shop is less chaotic and also is cleaner than last quarter, even though we have more students that ever (16 in second quarter and 17 in first quarter). No fires yet! There were two last quarter, so you can perhaps see why it's an improvement having him back. Last week and this week I'm making European-style cakes (lots of thin layers of cake, mousse, cream and/or jam or jelly). Also we made four kinds of chocolate ganache in theory class, and wi...

3

baking for engineers: Pastry Flowchart

http://bakingforengineers.blogspot.com/2015/05/pastry-flowchart.html

At SCA, the third quarter of the Pastry program has one practical test that accounts for around 50% of one's Practicum (the hands-on portion of our classes) grade. Before the test, we're given a list of 9-10 products (for example, brioche or lemon curd). We have to memorize the ingredients (not the exact amounts, but the general proportions and of course the actual ingredients) and also the method of making the product. No pressure, right? Hot Method sponge cake. Two Stage Method sponge cake. I'm not goi...

4

baking for engineers: Stick a fork in it

http://bakingforengineers.blogspot.com/2015/02/stick-fork-in-it.html

Stick a fork in it. February 2, 2015 at 7:18 PM. Subscribe to: Post Comments (Atom). A software engineer goes to baking school. Painting by lauren brandy. Quillisascut farm and school. Seattle urban farm co. Food politics and policy. Center for science in the public interest. King co. food worker card. Simple theme. Powered by Blogger.

5

baking for engineers: Let's All Eat Cake

http://bakingforengineers.blogspot.com/2015/02/lets-all-eat-cake.html

Let's All Eat Cake. This cake was also interesting because to put those orange slices on the top of the cake, I built it upside down: I wrapped the cake ring in plastic, and the slices went in first, followed by mousse, a cake layer, mousse, the berry coulis, more mousse, then the last cake layer. After freezing, it is turned right side up before removing the ring. Next is "Le Brazil" with orange cake, an orange creamy layer, filled with coffee bavarian cream. Very delicious flavor combination.

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bakingforengineers.blogspot.com

baking for engineers

At SCA, the third quarter of the Pastry program has one practical test that accounts for around 50% of one's Practicum (the hands-on portion of our classes) grade. Before the test, we're given a list of 9-10 products (for example, brioche or lemon curd). We have to memorize the ingredients (not the exact amounts, but the general proportions and of course the actual ingredients) and also the method of making the product. No pressure, right? Hot Method sponge cake. Two Stage Method sponge cake. I'm not goi...

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Receive a FREE recipe of my most popular desserts; 1 Recipe, 5 ways! Bread and Yeast Doughs. Lovas and Quick Breads. January 9, 2017. Sometimes everything comes together and other times not so much! It's been a struggle lately to come up with an exciting and delicious post after the holidays! I mean I have lots of recipes that I want to share and to test myself, but for January; no, not really! I'm still full from all of the holiday dinners, cocktail parties, and birthdays! Read More ». January 4, 2017.

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March 21, 2015. These are for my little niece's Birthday. She turns 2 and the theme of the day, Minions! September 14, 2014. I'm hoping to make these interesting by playing with colors. Simple and easy to make. These were originally intended for chocolate fondue. Since I've baked too many of the cookie pops, I might as well take some and layered them with fondant. :-). May 11, 2014. New York-Style Choc Chip Cookies. My friend bought me a box of premix from Sydney. The outcome, as below:. Step 7: Using a ...

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