about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    EmilyBMalone@gmail.com

    Search

    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.



Baking With Fats.

Today we worked on three different baking projects.  As always, we started by scaling out our ingredients.  Check out this one – that’s not ice cream, folks…

IMG_1300

It’s, SHORTENING!  And in case you didn’t know, shortening is 100% fat.  Just to give you some size perspective, that is a one quart container – so gross!  I’ve never been a big dessert or sweets eater, but this class has definitely made me reconsider ever eating baked goods again.  It is amazing how much crap goes into some of these things!!  I would trust a nice bakery or specialty store to use good, higher quality ingredients, but as for the rest of it, I’ll pass…

Anyways, we used our shortening to make pie crusts, which as usual involved a lot of rolling, waiting, cooling, and more waiting.  Eventually we were ready to form our crusts, and we used a pinch technique to flute the edges. 

IMG_1348

Afterwards, we did what is called a blind bake technique, where the dough is baked without any real pie filling.  To keep the crust from lifting and burning, it is instead filled with a fake (non-bake-able) filling – in our case, dried beans!

IMG_1353 IMG_1354

Next we moved on to laminated dough, otherwise known as CROSSAINTS!  We weights, mixed, and shaped (boring!), and then I scaled us each an 8 oz. portion.  For these we used a fancy European butter known as Plugra – supposedly better than standard butter because it is 82% fat!  I feel like my cholesterol is going up just being in this classroom!

IMG_1309IMG_1321

Croissants are all about layers, so we rolled the dough out and added an 8oz. layer of butter (again to give you perspective – 8oz. butter = 800 calories and 88 grams of fat!).  Then we did our first fold and put the dough into the freezer for a bit.

IMG_1313 IMG_1322 

After the dough was re-chilled, we used this gigantic laminator machine!  It’s kind of like a super sized pasta roller.   (Look at my cute, pregnant Chef – I love her!) 

IMG_1335

We shot the dough through the laminator a few times, and then did fold number 3…

IMG_1345IMG_1339

IMG_1349

This needed to re-chill again, so we didn’t have enough class time to finish these.  We should be shaping and baking them tomorrow, so I’ll make sure to get pictures of the final product once they are made.

Next we moved on to project # 3 – buttermilk biscuits.  If you hadn’t noticed, the focus of today’s class was baking with different types of FATS!  Shortening, butter, and extra-fattening butter – oh boy!  We measured all our individual portions for biscuits, and then got to mixing.

IMG_1301IMG_1307

Next we took our gigantic flaky mass and rolled it out on our floured table…

IMG_1310IMG_1317  

Check out all those butter chunks!!  We used a ring cutter to cut the biscuits out of the dough, and set them on sheet trays lined with parchment paper. 

IMG_1326 IMG_1319

One final step – a quick egg wash, and we popped them into the oven…

IMG_1330IMG_1323 

They came out golden, super flaky, and delicious!  I had a small bite so that I knew how they turned out, but after seeing all that butter, one bite was all I wanted.

IMG_1341

There were leftover biscuit cutter scraps that our Chef said we could turn into MONKEY DOUGH!  We took the leftover scraps and rolled them in cinnamon sugar with yummy ad-ins like chocolate chips, walnuts, and dried fruit.

IMG_1331 IMG_1332

They came out like teeny tiny cinnamon donuts!  Now this is a bite I can get behind.

IMG_1334

So far my healthy eating is definitely surviving Baking & Pastry class.  I’ve been packing my lunch so that I don’t even have to consider eating the classroom food, which is usually all non-vegetarian anyways.  When my class and work schedule calms down a bit, I hope to be able to try to re-create some of these classroom creations with a healthier twist!

Related Posts Plugin for WordPress, Blogger...

No Comments so far
Leave a comment

TrackBack URI

Leave a comment

(required)

(required)




    Welcome.

    A resource for healthy recipes, cooking tips, and inspiration for active living. Welcome!

    @DailyGarnish

    On Facebook.

    Favorite Things

    On My Recipage.

    Categories



© 2014 Daily Garnish
All content is protected by copyright. Please do not reproduce in any form.
Blog design by Splendid Sparrow