Shailyn's Sugar Cookies

 

Monica's Volleyball Cupcakes

Carolin's Pizzas

 

Mikayla's Chocolate Cake

Two Months In The Bakeshop

After two months in the bakeshop I am definitely getting way more comfortable and quicker in the bakeshop. Since my last post, which was about my experience at the yeast station I have been through pies and tarts, cakes and custards, muffins, cookies and back to yeast. While I was at the pies and tarts station I rolled out quite a few pie crusts, which was definitely a challenge and something I'll need to improve upon. After that, at the cakes and custards station, I made cake donuts which was definitely new to me and interesting to try. Then came the stage I was most nervous for.. being manager. This stage was not as difficult as I expected but definitely different than being at the other stations since you are in charge of making sure everything is done and clean at the end of the day. After those three days going to the muffins station seemed like it was quite the easy task since this station basically required me to make muffins and scones. Then back to my favorite station of  cookies, which I once again enjoyed. Then back to yeast, which I'm enjoying more this time than last.

Snickers Squares

The Birthday cupcake I got from the class!!!

  

Easy & Simple.

On Sunday, 

I wanted to make something out of the pumpkin puree we had in our fridge which made me pull out the textbook;

There was a recipe for flaky pie dough which I preferred over mealy 
which called for...SHORTENING.

Though the problem was that we had no shortening to make the pie dough; my mother and I were unsure on substituting shortening with butter so she pulled out a german baking book which was,

"Dr. Oetker's Backen Macht Freude"

*[very popular in Germany because it contains handy information as well as great recipes].

She suggested that we should try out "knetteig" or knead dough. I took the crust recipe for cheesecake from the book which is made with:

Whole wheat flour | 150g

Dr. Oetker baking powder | 1/2 tsp 

[1 tsp of no name baking powder since Dr.Oetker is formulated and therefore stronger]

Granulated sugar | 65g

Dr. Oetker vanilla sugar | 1 pack 

[I made vanilla sugar by mixing together 15g of sugar and 1 1/2 tsp of vanilla extract]

Whole egg | 1

Cold butter or margarine | 65g 

You put all ingredients in a bowl and rub them into a thick mash [just like pie dough] and press the dough into a pie plate evenly. 

[It fills the center and half of the height of the plate but it wasn't enough to reach the rim since it's originally thought out for a cheesecake but it still works.]

We then baked the crust for about 12-15 min. in our conventional oven at 400F [note: we have a conventional oven without fans] and meanwhile we prepared the pumpkin pie filling from the textbook which we made with:

Pumpkin puree | 375g
All purpose flour | 15g
Ground cinnamon | 2g
Salt | 2g
Brown sugar | 80g
Whole egg | 1 
Cornstarch | 1 tsp
Corn syrup | 30g
Milk | 100g
Instant vanilla pudding mix | 1 1/2 tsp

You mix everything together until it creates a well-blended smooth paste that is slightly sweet and let the filling stand for about 10 minutes. Stir the filling to remix it and fill the pie shell halfway of the height of the pie plate and bake the pie at 400F for 20 min. or until set.

Our result: [yes pieces are missing, but they were so good..]

Flavour: ****/***** [Filling is amazing but next time I'll try pie dough.]

Aroma: *****/***** [Pumpkiny goodness.]

Level: Easy and simple. 

Last thoughts ~Very tasty. Recommend it. \(^.^)/