MENU/TIMELINE
Soft yeast dinner rolls
Basic pie dough
Country Buiscuts
Apple Pie filling
Shortbread cookies
SUMMARY
This week was midterm week and listed above is the menu and the order in which things were produced. The following will be specific things i learned and ways to trouble shoot without redoing the whole process. With the soft yeast dinner rolls, the hardest part was shaping them into perfect balls but it can be easy to distract from with an even coating of egg wash. The Basic pie dough could have been rolled thinner by 1/8th of an inch but it helped that i pre-baked it ahead of time. To get the flaky layers in the country biscuits its really important to have "bigger" pieces in the dough. This will make for a softer, more buttery, and flaky dough. When dealing with apple pie filling its very important to have little to no liquid before putting it in the pie tin. In this case there was too much liquid so i removed the apples and cooked down the syrupy liquid.
Soft yeast dinner rolls
Basic pie dough
Country Buiscuts
Apple Pie filling
Shortbread cookies
SUMMARY
This week was midterm week and listed above is the menu and the order in which things were produced. The following will be specific things i learned and ways to trouble shoot without redoing the whole process. With the soft yeast dinner rolls, the hardest part was shaping them into perfect balls but it can be easy to distract from with an even coating of egg wash. The Basic pie dough could have been rolled thinner by 1/8th of an inch but it helped that i pre-baked it ahead of time. To get the flaky layers in the country biscuits its really important to have "bigger" pieces in the dough. This will make for a softer, more buttery, and flaky dough. When dealing with apple pie filling its very important to have little to no liquid before putting it in the pie tin. In this case there was too much liquid so i removed the apples and cooked down the syrupy liquid.