Megan Bancroft

9/23/17

Fundamentals Baking

Chef Miller

Portfolio

Compare & Contrast:

The two types of bread that were different but some of the steps were the same and they were the brioche focaccia. The main difference in the bread would be the brioche you had to slowly incorporate butter very slowly compared to the focaccia you don’t need to do that step. The process for making focaccia is longer to make because there are more steps into creating the bread. The texture of the result is too different like the focaccia has a texture like a bread stick and the brioche is nice and soft.

Those two types of bread have some stuff that similar. They are both made with using the mixer and the dough hook. The only ingredient that have in common is the instant yeast. They both need to ferment to double in size. They also need to be mix on speed one and speed two.

Brioche Focaccia

Recipe Conversions

Sweet Dough Yield: 3 pounds 12 ouncesIngredients

4 ounces Granulated sugar4 ounces Butter, softened

¾ ounce Instant Yeast2 pounds AP Flour

¼ ounce Salt ½ teaspoon Baking Soda

16 ounces Buttermilk 4 ounces Water

Preparation: Modified straight dough method

1. On a mixer with a paddle cream butter, sugar and salt until smooth, on 1st speed.2. Switch to dough hook and add the buttermilk, water and dry ingredients.3. Mix 4 minutes on 1st speed until it forms a dough.4. Divide dough into two equal pieces. Place into plastic bags.

Increased by 3 Decreased by ½ 12 ounces Granulated sugar 2 ounces granulated sugar 12 ounces Butter, softened 2 ounces butter softened 2 ¼ ounces instant yeast 3/8 ounces instant yeast 6 pounds all-purpose flour 3 pounds all-purpose flour ¾ ounce salt 1/8 ounce salt 1 ½ ounce baking soda ¼ ounce baking soda 48 ounces buttermilk 8 ounces buttermilk 12 ounces water 2 ounces water

Sticky Bun Smear

Yield: 19 ounces

Ingredients: 3 ounces Granulated sugar 4 ounces Brown Sugar

12 ounces Butter, softened 1 tsp. Cinnamon pinch Salt

Preparation:

1. Combine all ingredients in Kitchen aid mixer and cream, with paddle, on low speed until smooth.

Increased by 3 Decreased by ½ 9 ounces granulated sugar 1 ½ granulated sugar 12 ounces brown sugar 2 ounces brown sugar 36 ounces butter softened 4 ounces butter, softened 3 teaspoon cinnamon ½ teaspoon cinnamon 3/8-ounce salt 1/16 ounces salt

Method Description:

The creaming for cookies method is probably the one of the easier methods to descript because it is relatively easy. The first that you would want to do is gather the correct equipment that you are going to need like bowls, scale, measuring cups and spoons and the main idea would be a mixer. Second you must measure out all your ingredients and make sure that they are accurate.

Once you got everything measured out you are now ready to be being mixing. First, sift all your dry ingredients together but your sugar. Next, in the mixer cream your fat, sugar and the salt and once everything is creamed together you would want to scrape down the bowl. Next step would be to add your dry sifted dry ingredients and mix to just combined. After that you would add your garnishes like chocolate chips, oatmeal or raisins. The last step is to scope them out roughly the same size so that they bake at the same time.

Utilization of product

Pastry Cream:

Pastry cream can be used for different fillings with pies with flavoring liquid added to the product.

It can be used for the filling in a Boston cream pie.

A popular item it can be used for is the filling in a cannoli and cream puffs.

It can be the filling of eclairs with flavoring liquids added to the product.

Pastry cream is added to tirasmui to help hold the layers of the sponge cake.

Favorite Product

The one thing that I enjoyed making in this class would have to be the sticky buns for two reasons. The first reason would have to it can be either a breakfast item or a dessert. I love to have a sticky bun to breakfast in morning by eating right out of the oven. It is probably one of my favorite desserts to have because I love the taste and smell of cinnamon. The smell of cinnamon relaxes me to the point I’m calm.

The other reason that I love this item is that it reminds me of my childhood. When I was a kid, I used to hate sticky buns before I realized that they were cinnamon buns without the frosting. My mom and I love traveling to Lancaster, Pennsylvia to get fresh sticky buns from the Amish stores. Your mouths start to water when you walk into one their bakeries and smell the fresh baked goods.

SA

This Photo by Unknown Author is licensed under CC BY-NC

This Photo by Unknown Author is licensed under CC BY-NCThis Photo by Unknown Author is licensed under CC BY-NC-SA