CAA-150 Baking FundamentalsNichole D Stone

Part 1 project #11Favorite Product: Mirror Cookies

During this term I was a little apprehensive about the class, baking has never been my favorite thing to do in the kitchen, although I almost always enjoy a finished baked product. So far I have learned so much and have enjoyed the experience. Making mirror cookies aka linzer cookies is by far my favorite experience in the bakery so far. I have never made dough for the cookies but I remember as a little girl making the filling with my mom and my nani (grandma). We used figs and to this day it’s still my favorite cookie to eat. I am excited to now be able to share this recipe with my children.

CAA – 150 Baking FundamentalsNichole D Stone

Part 2 Project #9Bake Shop Visit

Today I visited two bake shops Naas Bakery 3527 Tidewater Drive, Norfolk 23509, 757-623-3858 and the bakery inside Food Lion 3530 Tidewater Drive 23509, 757-623-1469. I was not at all impressed with either bakery. Living up North, New York and Pennsylvania, the bakery owners and bakers up there I feel as more dedicated to moist flavorful products. Therefore when it comes to buying baked goods I have been extremely let down here in Virginia.

Naas Bakery a cute little run down spot, where I’m from the little hole in the wall places have the best food. This bakery has been in business for 23 years!!! That is a long time… My first impression was rude employees. My second impression was old crusty looking pastries and overly sweet iced cakes. I could see the sugar separating from the icing, I do not make icing but I love it. Visually I was turned off by everything except the donuts. They appeared to be super fresh. I purchased a couple donuts and went on my way. The donut was very flavorful, fresh and heavy. I could not finish the whole donut. So I would rate this place a 2 out of 5. 1 star because I’m attracted to hole in the wall places and 1 star for good donuts. I would not return as this was my fifth visit and I still had not found anything to be desired.

The Food Lion Bakery next to my house does not produce many baked goods on a daily basis. I asked and they said they bake pastries, muffins and donuts every 2-3 days and make cakes just about daily. When we first moved in we had picked up a last minute cake to celebrate someones birthday. The cake was moist and the frosting was perfection. The bakers there are also often rude. On occasion I have purchased several baked items such as bread loaves, muffins, donuts and even turnovers. I can remember being unsatisfied with texture and products having an ok taste profile. All in all I’d rate them 3 ½ out of 5. Great cakes, fast service, good variety, and convenience.

CAA-150 Baking FundamentalsNichole D Stone

Part 3 Project #8Utilization of Product

Muffin Mix we used in class to make fruit muffins. I took this recipe and used it at home in 5 different scenarios. This has become one of my most utilized recipes in my kitchen,

1. Waffles: Even when I was little waffles have always been my favorite from Perkins to Waffle house it was my favorite breakfast. Even now I only book hotel stays at Choice Hotels which always offer continental breakfast and they have the waffle maker we use at home! When making this recipe the first time I realized it was to thick for me and I replaced milk with water, the next time it was still thick so I added a little extra water about an 1/8 of a cup much airier.

2. Pancakes: This happens to be a favorite of my kids and my husband. We make them with peanut butter and mashed bananas in the mix and reduce the amount of sugar.

3. French Toast: This is something I often did not enjoy because I am not a fan of eggs even sweetened with vanilla sugar ect… so I thought why not add some cinnamon and dip Texas Toast! PURE PERFECTION! Topped with cooked berries!

4. Glazed Blueberry Bread: I didn’t change the recipe for the mix with this I just cooked it in a bread pan then mixed powdered sugar and water also a little bit of grenadine for color to make glaze. I sliced and served with fresh blueberries.

5. Ice Cream Cones: I always loved going to the fair as a little girl and one favorite was not a waffle cone but waffle ice cream sandwiches. So I took this recipe and added a little more flour and sugar made them in a waffle maker then pressed them in a tortilla press rolled them dipped the top in caramel and chilled them! This was the perfect end to our Sunday!

CAA-150 Baking FundamentalsNichole D Stone

Part 4 project #4Ingredient Description: Egg

In the bakery we tend to use lots of eggs weather its whole eggs, eggyolks or egg whites. In my eyes eggs are one of the most important ingredients in the bakery. It consists of five parts. Shell which is removedand can be used to compost. The chalazae which is part of the egg white.The air cell which is the part inside the shell that does not consist of yolk or white, it’s self-explanatory meaning a space of air inside the shell. Last we have the two main parts and most utilized parts of the egg; the yolkwhich adds tenderness, richness and lecithin. The yolk weighsapproximately .67oz in a medium size egg. The white of the egg is used for lightening product, meringues, and whipped cream to name a few. Theyare made up of water and albumen, the white weights approximately 1oz.Some simiple functions of eggs are egg wash, protein, leavening, flavor, and a binder.

Eggs come in many sizes and grades. They’re sizes consist of jumbo, XL, L, M, S, and peenee. The grades are AA, A and B. They can also be purchased in many forms: fresh, whole liquid, bulk eggs, liquid yolks, liquid egg whites frozen and powdered egg substitutes. In our bakery we have used several different kinds of eggs, when using whole eggs we only use medium size for class. I look forward to learning new ways to use the incredible edible egg!

CAA-150 Baking Fundamentals

Nichole D Stone

Part 5 Project #2

Scaling Formulae

Berry Muffin Batter Yield 24 each @2oz (# 16 scoop) 24/72 N/O

10 ounces sugar

1 pound 5 ounces Pastry flour

¾ ounce Baking Powder

¼ ounce Salt

8 ounces Vegetable oil

3 each Eggs

8 ounces Milk

12 ounces Fresh Berries

Yield 72 each @2oz

30 ounces sugar

3 pounds 15 ounces pastry flour

2 ¼ ounce Baking powder

¾ ounce salt

24 ounces Vegetable Oil

9 each Eggs

24 ounces Milk

36 ounces Fresh Berries

Yield 12 each @2oz 12/24 N/O

5 ounces sugar

10.5 ounces pastry flour

3/8 ounce baking powder

1/8 ounce salt

4 ounces vegetable oil

1.5 each eggs

4 ounces milk

6 ounces fresh berries

Yield 36 each @2oz 36/72 N/O

15 ounces sugar

1 ½ pounds 7 ½ ounces pastry flour

1 1/8 ounce baking powder

1/8 ounce salt

12 ounces vegetable oil

4 ½ each eggs

12 ounces milk

18 ounces fresh berries

CAA-150 Baking FundamentalsNichole D Stone

Part 6 project #7Methodology discussion: Corn muffins

When we made corn muffins in class, we Mise en Placed all ingredients first. Then I seeded and chopped jalapenos, then tossed them in flour. Then I grated cheese and set aside. Shifted dry ingredients: sugar, flour, baking powder, salt and cornmeal. Next in a mixing bowl we blended wet ingredients: oil, eggs, water, and milk. We then folded dry into wet until almost completely blended. Next we added jalapenos and cheese. We mixed everything until batter was moist. We filled the greased muffin pans and set the oven to 375 degrees. Then baked them for about 16 minutes until golden brown.