Tuesday, February 15, 2011

Day 79

It is only day two of Baking and Pastry and by 9 am this morning I found myself in a bona fide sugar coma.  Today we made Blueberry muffins topped with cinnamon sugar and oatmeal streusel, brownies, and better-than-yesterday "biscuits".  We could have made plain blueberry muffins but I'm not a very plain girl (or chef for that matter) so I topped my muffins with a crumbly cinnamon sugar streusel that was laced with oatmeal.




We also could have made simple chocolate brownies but I decided to go with something a bit more experimental....S'more Brownies with Marshmallow and a graham cracker swirl topped with bittersweet chocolate ganache. The result was ultra rich and gooey....it was everything you hope for in a brownie.






Also, Chef Mah gave me another biscuit recipe to test. I call them better-than-yesterday "biscuits".  There are quotations around the word biscuit because they aren't technically a true biscuit as true biscuits don't have eggs but these were clearly better than those eggless biscuits we made in yesterday's class so who cares whether they are true or not!  


Better-Than-Yesterday "Biscuits"

Ingredients
9 oz cake flour
8 oz bread flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 Tbsp sugar 
5 oz butter (very cold)
1 cup buttermilk
1/2 c cream
2 eggs 

Method
1. combine dry ingredients together and cut in very cold butter
2. using a rubber spatula, combine just until it forms a wet dough
3. pour out onto a floured surface and knead 5-6 times, adding flour as necessary
4. pat out/roll our approximately 1/2" thick, cut and place together on a tray
5. bake at 425 F for 8-10 minutes, or until golden and firm


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