Prepare self to cook Prepare area Learning Outcomes

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Prepare self to cook Prepare area

Prepare self to cook Prepare area

Learning Outcomes v To make , shape and bake a biscuit. v To test

Learning Outcomes v To make , shape and bake a biscuit. v To test for readiness, cool and store a biscuit. v To create and paper piping bag. v To decorate with glace icing.

Shortbread Recipe Ingredients Flour Cornflour Icing sugar Castor sugar Butter/Margarine 180 g 25 g

Shortbread Recipe Ingredients Flour Cornflour Icing sugar Castor sugar Butter/Margarine 180 g 25 g 25 g 100 g Oven Temp: 150 C Fan oven 140 C / Gas No. 3 Time: 30 mins approx.

Method 1. Cream butter/ margarine and both icing and castor sugar until light and

Method 1. Cream butter/ margarine and both icing and castor sugar until light and fluffy. 2. Sieve all dry ingredients together. Mix them together. 3. Add 1 tablespoon of the dry mixture to creamed mixture. Mix well. Continue to add dry ingredients, until finished. Make sure you mix well each time. 4. Knead well. 5. Roll out thinly and cut to desired shape. Place on a silicone mat 6. Bake for 20 mins. They should be a pale golden brown. Adjust cooking time as necessary. Cool slightly before removing onto cooling tray. Read the next slide Tips before you begin.

Tips • Roll with medium pressure on the rolling pin • Always put a

Tips • Roll with medium pressure on the rolling pin • Always put a little flour on the table before rolling • Use a cutter to made the shapes. If you do not have any you can use a glass. The bigger the cutter the less biscuits you make. • Remember the biscuits will be soft when the come out of the oven.

Cooling Always use oven gloves when putting items in the oven as well as

Cooling Always use oven gloves when putting items in the oven as well as when removing from the oven. Once you remove them from the oven. Leave them on the tray for about 5 minutes. This allows them to harden slightly. Use a palette knife to lift them from the tray to a cooling wire. Allow to cool completely.

Piping bag Have a go at making the piping bag. Follow the link below.

Piping bag Have a go at making the piping bag. Follow the link below. You will greaseproof paper and a pair of scissors. https: //youtu. be/mnczzb. Pnz. Yo

Icing – Glace Ingredients 125 g icing sugar 15 ml water Method 1. Sift

Icing – Glace Ingredients 125 g icing sugar 15 ml water Method 1. Sift the icing sugar into a mixing bowl and gradually add the water. 2. The icing should be thick enough to coat the back of the spoon. 3. Add flavouring and colour if required. 4. Place into piping bag

1. Pipe a thin line of icing round the edge of each biscuit. Remember

1. Pipe a thin line of icing round the edge of each biscuit. Remember to let the icing fall onto the biscuit. Allow to dry slightly. 2. Flood the centre with the remaining icing. Make sure you cover the complete biscuit and it touched the piped line. Shake lightly to make it settle. If you have air bubbles jag with a clean pin. Allow to dry completely. 3. If you want to give them a nice design. Make up some icing and colour it. Then pipe dots and or lines. Allow to dry Take a picture of them. Enjoy.

Success Criteria • I can create a well shaped and cooked biscuit. • I

Success Criteria • I can create a well shaped and cooked biscuit. • I can successfully store my biscuits to keep them fresh. • I can make a paper piping bag. • I can decorate biscuits with glace icing.