CINNAMON BUNS • Chocolate cinnamon buns are a sweet and savory roll with rich chocolate chips in the middle surrounded cinnamon and sugar. They are baked to a golden brown and drizzled with a rich vanilla icing.
BRIOCHE A TETE • A light and airy biscuit, with a golden brown exterior and a soft flaky inside
CRANBERRY ORANGE MUFFINS • This muffin is moist and full of flavor. It has chunks of raspberries with orange zest that complaints the tart raspberry flavor. Accompanied by a streusel topping.
PIE DOUGH • Gather your mixing bowl for your ingredients.
NEXT: WEIGH OUT YOUR FLOUR
THEN: WEIGH OUT YOUR SHORTENING
ADD BUTTER AND SHORTENING TO FLOUR
CUT THE FAT INTO THE FLOUR
MAKE A WELL AND ADD WATER
MIX THE WATER AND SEPARATE
ROLL OUT DOUGH AFTER ALLOWING IT TO CHILL AND FIT INTO A PIE PAN
FAVORITE PRODUCT • I really enjoyed making the cinnamon buns. They were fun, and fairly easy to make. I think I enjoyed it so much because I tried to make them before on my own and had a hard time getting them right. This class gave me the opportunity to figure out what I was doing wrong. And even learn a better technic for how to make them and how to put them together.
METHODOLOGY DISCUSSION: • We used the flaky biscuit method to make these biscuits. You combine all the dry ingredients in one bowl. And all the liquid ingredients in another bowl. You add the fat to the dry ingredients and cut it into the dry mixture. Once you have about pea size pieces make a well in the dry ingredients. Add cheese, and toss to distribute. Then add the wet mixture in the well then mix till dough forms. After this you will roll out your dough and cut out your biscuits.
INGREDIENT DESCRIPTION: I chose to describe flour. Flour comes in many different from. There is AP flour, cake flour, pastry flour, wheat flour, and that’s just naming a few. The different types of flour are very useful in baking and know how they work. For example you could use self rising flour and omit the use of baking powder because the levenging agent is already added to it. Cake flour and pastry flour are softer flours meaning they have less gluten in them. Then you have flour like bread flour that isn't as soft. It has more gluten in it.