Listen to the teacher

Tonight was my first Intro to Baking Class. DO NOT measure dry stuff with a wet mixing cup, especially when the professor explains this in the beginning of class. The measure is slightly off, making the batter runnier. Embarrassing. Here's what I brought home:


So class runs kind of like Top Chef, without the old heave-ho the end. We had 5 quick bread recipes to bake between a group of 4, so we split them up. We moved as fast as possible, running for ingredients and pans because there wasn't enough room to keep it all at our table. Then we plated the food, and it was critiqued by the Chef. So cool! And yes, I did measure the flour wrong on one of the muffins, and the needed to be cooked longer. So here's how it all looked!



Lemon poppy seed muffins, blueberry muffins with strudel topping, pumpkin cream cheese bread, cheesy biscuits, and sour cream coffee cake. The critique went well. The lemon muffins were mixed a little too much and air tunneled from the bottom to the top. Also, I found out why some cakes have a meringue mixed in the batter (like the cupcakes we made a couple of weeks ago). It's a technique that allows the batter to rise without using chemical leavening like baking powder and soda. The air whipped into the eggs expands when it gets hot, causing the cake to rise. I'm tired and my body hurts. Good night!