In baking I've learnt, how to use cups and measure in cups. Then in Switzerland, we measure with the scale. According to that, I've also learnt how to calculate the cups into ml, which is perfect for Switzerland. Now I can make recipe with cups and calculate it into ml.
I've also learnt how to cut the butter with the cup measurement. I really enjoyed baking, and I'm going to change by schedule for next year, that I have baking again. Stay safe, stay healthy.
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For my final exam recipe, I did Babka. I did a word document about Babka with the measurements from the recipe and plus the measurements from the recipe divided into two. Because the normal recipe on the website is for two babkas. The recipe takes two days, or one long day, because the dough needs to rest at least 8 hours or overnight. I did overnight, and I also put it in the fridge to rise, because the woman from the blog said it is better to let rest the dough in the fridge, I had the babka a little bit long in the oven, so the top was a little bit burned. But actually it wasn't bad that it burned a little bit. It was still enjoyable. The recipe is really good, you should try it sometimes. I didn't do the syrup, because I tought it was too much sugar. My family is really strict by that and don't like it when it is too sugary. So, that they also can eat it, I didn't put the syrup on it. Well I don't know what I was thinking, because when I exported the photos, I realized that I didn't make a photo of the babka after I baked it. I wanted to do some little sourdough buns. But I was scaptecal, that the bread would smell too much like this sourdough starter. The bred turned out very tasty, and didn't had the taste of this sour. You need to rest the dough for 60 to 90min, but already in the sourdough buns. I did it with the whole dough and rest it for 60min and then I did the buns. Theses buns rested for another 15min and then I baked them. They were sooo good. Day 1: I think, I used a little bit too less water for the starter. It was too doughy. I was scared to do something wrong, because I didn't want, that it will be mold at day 5.
Day 2: It already started to get bubbles. Day 3: The dough grew a lot and was bubbly. Even when I mixed the new stuff in, after it bubbled a little bit. Day 4: I think I used a too small glass, but that was the only big glass I had. Day 5: The sourdough starter worked. There was no mold or anything weird. The dough had bubble and it increased a lot. Well the startert went good, but this souer smell was terrible. I didn't like this souer smell and my parents neither. At least we survived the smell heheh :) At the beginning I put a towel over the glass, but then after day 1, I put a paper towel over it, which is really thin and had little holes in it. So, the dough was able to breathe and reales the toxins. In Switzerland, we don't have those really big fridges like in Canada or America. My family buys more fresh food and go to the market. We live close the the grocerie store, so when we need something we will walk there and get it. I didn't took all the food outside, because it was really warm this day and I didn't want that the food goes bad. A little side tip, by the sauces we always put a piece of paper towel. So, if something spills, it is just on the paper towel and you don't have to clean the whole fridge. Oh and when I cleaned the fridge, I saw we had a lot of different fruits. So, I decided to do a fresh fruit salad, which was sooo delicious. In the past 4 weeks so many things change so quickly. At the beginning of spring break everything was good, I went out with friends and had a good time. Tuesday evening three of my closest friends told me, they are going home that week. So, I asked my dad: ,,Do I need to come home?" My dad's answer was: ,, Chiara, it is your decision if you wanna come home or not.'' Well that was on Tuesday. Wednesday at lunch, my dad told me I need to come home. So, we booked a flight on Thursday morning, and the flight was on Friday morning. I had to pack my stuff within 48 hours and I couldn't say goodbye to al my friends. Now I'm at home, but at least I can visit my friends only because our parents are allowing it. I also try to be productive and try new things out. In two weeks I'm going to make a wall tattoo. I want to draw a word map on my wall and fill out every country I've been to. Also I'm helping out my mum a lot with the household, because my mum works in the hospital and now she needs to work more. It is getting better in Switzerland, and they are going to open a few stores on April 26th. In my list, I have quit a few stuff but I don't mind buying something for a recipe. Currently yeast is sold out, kinda hard to make bread right now. The cinnamon sugar donut muffins were sooooo delicious. Instead of milk you put coconut milk in it and wow that was soooo good. On the top of the muffin you put butter and sprinkle it with cinnamon and sugar. When the muffins are still a little bit warm then they are even better. Because we had a muffin week we could decide which muffin we want to do. The opportunities were blueberry, banana or again the cinnamon sugar donut muffins. And of course my group did the cinnamon sugar donut muffins a second time but instead of coconut milk, we took normal milk and the muffins are also good with normal milk. Here I also have for you the blueberry muffin recipe and the banana muffin recipe.
The green onion pancakes are good, but I forgot to put butter in the dough before I fold it. So the pancakes turned out not that good because it was not crispy it was a flat white pancake. This pancake only tasted good with the special sauce, but I think when there is butter between the pancake, you will not need the special sauce to eat it. Personally I found this recipe one of the harder recipes we did in baking. We made breadsticks with either italian or roasted red pepper flavoring. My group took italian flavoring because it reminded us from Europe. The breadsticks were really good and it reminded me of the good bread in Switzerland. Then because I think Canadians don't have good bread. My host family has only toast bread. In Switzerland we have so many different bread recipe. Here is the recipe for the breadsticks. Have fun to make it and get to know the taste of italian bread.
For valentines day we did chocolate truffles. For the truffles you can use every flavor you want, whatever you like. Some examples are pineapple, strawberry, mint, vanilla or orange. There are so many opportunities. I prefer the truffles with milk chocolate instead of dark chocolate, because then it is not too much chocolate in it. It was a mess to form the truffles to a round shape because the chocolate melted. For the coatings you can use cocoa powder, chopped almonds/ walnuts, or grate coconut. There is a simple way to make a box for the cholate truffle if you want to give away. Last but not least enjoy the truffels with your loved ones. |
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