Working in pairs, we made a Victoria sponge with a different fat in. Once baked and filled with strawberry jam we taste tested each cake and noted our thoughts on a table. The aim of this experiment was to allow us to discover the most appropriate fat for cakes, and how you can alter the fat to change the texture and flavour.
I worked with Jen, and used a mixture of butter and low fat spread. The results were great.
Our finished cake
The classes cakes
Once we had experimented with cakes, we then went on to carry out the same experiment but with pastry. Each pair was given a different fat, and asked to make pastry for egg custard tarts.
The finished tarts
The afternoon session focused on what happens to foods when dry heat is applied to it. We experimented with egg whites, milk, water, potato, bacon, flour, cheese, lard, butter, marshmallow, jelly and bread. We monitored their progress over an initial period of 3 minutes, then monitored minute by minute to catalogue any chemical or physical changes.
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