This is our first time making a yeast bread with a stand mixer! It was easy and a lot less physical labour because we did not need to knead the dough. Pictured are the toppings we chose to put on our pizza. We also added parmesan into the crust AND stuffed the crust with mozzarella. Who doesn’t love cheese??
The smell of yeast and cinnamon was perfect for the cold winter season!
TIP: Use a string/unflavoured floss instead of a knife when cutting the rolls to ensure even, and flat buns.
We started off our yeast breads unit with a nice, soft loaf of white bread. I was excited as this was my first time making a loaf of bread from scratch. It was a lot of waiting but the results were definitely worth it! Unfortunately, due to our inexperience with breads, the top is not smooth, however, it still tasted amazing!!
Our last pasta making lab. Unfortunately, even after 3 labs, my unit is still lacking speed 😅.
We did not succeed in sealing the raviolis completely. Some of the raviolis opened up during baking, so the filling oozed out. To prevent this, make sure you brush water along the edges before cutting!
*We forgot to take a picture of the final product…enjoy this picture of our filling!*
The dough making is still a time consuming process, but we are slowly getting better! We made Canadian-styled potato stuffed perogies with bacon, onion, and cheese. We topped it off with creamy sour cream which enhanced some of the bacon flavours. Yum!
Our first wrapper lab! I would have preferred the gyozas to be juicer. We cooked the filling before wrapping our gyozas. I think that this step removed the juices from the meat because gyozas are usually cooked with a raw meat filling. This keeps the juices inside the gyozas as the meat cooks. However, to ensure thorough cooking of the meat, we cooked the filling first!
Like the title of this post suggests, we will be making our own pasta with 4 simple ingredients. Flour, egg, oil, and water. Our first encounter with a pasta machine was frustrating yet satisfying experience.
For the pasta sauce, we incorporated the canned tomato from our previous canning lab! It was nice to be able to use the sauce again 🙂
Tip: To prevent noodles from sticking together, make sure to let the pasta hang to dry before you cook!
Out of the three cookie method labs we have done, this molded cookie was my favourite. I personally love shortbread cookies and this almond variation was a nice and easy recipe to follow. Shortbread cookies should have a sweet and salty flavour in every bite like this recipe did. The white on top is some powdered sugar that we sprinkled on!
(Adding almonds would have added another texture factor, however, we only used almond extract for flavour due to allergy restrictions.)
‘Tis the season to be jolly! Christmas cooking is all about flavour and spices. To get into the season, we made peppermint flavoured cookies. We split our dough in two and added red food colouring to one half to add some holiday colour! We then rolled and twisted a piece from each colour to create a festive candy cane look. Our unit created a few other shapes. As you can see, this lab can be used to express creativity!
We are learning about different types of cookies in class so the next couple of posts will be about cookies! This is our no-bake, bar cookie. A British Columbia Classic, the Nanaimo bar. This layered dessert has a fudgy chocolate bottom, a creamy custard, and is topped off with some more chocolate! A problem we ran into was with the chocolate at the top. Unfortunately we were not able to achieve the smooth top layer. We recommend melting the chocolate on the day of to ensure a nicer visual.
