MyKitchenTable

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After making a few savoury dishes using the dough recipe, we finally moved into the sweet dish, Dessert Raviolis. Instead of wrapping the dough with dices apple, a dash of cinnamon, nutmeg and brown sugar. Out of all the recipe, I would certainly try out this recipe at home because it is super easy and requires no effort when it comes to the filling. To add a little more flavour to the dish, we drizzled some caramel sauce on the top.

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Tip:  when sealing the filling into the wrap, it is important to make sure that it is completely sealed tight. If not the filling will spill out!!

PS. This lab was bit hectic so we did not have enough time to take pictures of the final product.

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This gourmet pizza is customized by us!
Ingredients include: chicken, mushroom, sun-dried tomatoes, spinach, and cheese.
I really liked the taste of this pizza. It is unique.  I really enjoy the process of putting creativity into this lab. During this lab, I was lucky enough to try our groups. They are all super delicious and unique in their own way.

As for the dough, this time we used a stand mixer to combine all the ingredients, and as well as kneading the dough. The stand mixer definitely saved our time and energy.

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The potent smell of  cinnamon, nutmeg, and sugary goodness filled the entire class and down the hallway for sure. I am in love with these cinnamon buns. Not to mention, we followed the exact same recipe that UBC uses to make their cinnamon buns. I guess I can save a lot of money from making them myself at home. The steps to make the dough is the same as the BREAD LOAF RECIPE. It is the filling that turns a plain dough into sweet rolls. The best part of making this recipe is rolling the dough. It is super satisfying to look at the side view of the dough. IT’S PERFECT!

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This is probably my favourite food unit ever: let me present you to the homemade dough. The most important ingredient on the list would definitely have to be the yeast. Without it, our bread loaf would not rise and turn into a beautifully baked product. With that being said, the first step we did was prepare for the yeast. It requires the right temperature in order to activate it  —  lukewarm water.

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This is what the yeast looks like after 10 minutes!

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After, we placed the yeast into the mixture that we prepared while waiting for the yeast to rise. Bowl: egg, flour, salt, sugar, water, YEAST (slowly add that in)

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With the right amount of ingredients, it should form into a ball shape.
Knead, Knead, Knead
It’s a tedious and strenuous step

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When it is done, we placed it into a bowl, covered it with a towel, and allowed it to rise for approximately 25 minutes.

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Bake, Bake, Bake

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Here is the final product! It was definitely a long process; however, the taste of this freshly baked bread blow away that thought.

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With 2 classes of experience — homemade dough, our group finally master it.
This lab went very smoothly and the final product tastes awesome 🙂 I would definitely try this recipe at home with my family.

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Ingredients:

Filling
-cheese
-potato
-onion

Topping
-bacon
-onion
(they give a crispy texture and flavour to the dish)

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Continuing with the cookery principle of Hand-Cut Pasta, we utilized the dough recipe— 250ml flour, 15ml oil and 1 egg) — ONCE AGAIN ! to make the gyoza wrappers. Since we have experienced from the previous lab, our group was able to work effectively and produce a great dish (gyoza) despite of the intricate steps.  This lab involves a-lot of cutting —garlic, cabbage, green onion, etc. During that process, I referred back to a few knife skills I learned from watching Alton Brown.

1. Know how to grip a knife properly

2. “tip of the blade is always in contact with the board” this ensures stability when handling with a sharp knife

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For today’s lab, we made our own pasta using just a few ingredients (1 egg,  250ml flour, 15ml oil) and a pasta machine. It was surprising easy to make and the process did not take very long. The most satisfying part of this lab is witnessing the stands of noodles coming out at the bottom of the pasta machine. Unlike the packaged pasta we can purchase from the super market, they feel extremely soft, moist and delicate in the hand. And most importantly, they take less time to cook — Al dente

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For our pasta sauce, we used our canned tomato we processed months ago. For more information, please refer to “Food in JAR: Tomato Sauce”

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Merry Christmas !!! To welcome this festive holiday, we made Peppermint flavoured Candy Cane Cookies. Because we have to freeze the dough overnight, we had a 2 day lab.

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Day 1: Making Dough
Peppermint extract is the key ingredient in this recipe.
We first made the base of the dough, which has a yellow colour from the egg we added to the dough. Then we divided the dough evenly into two and added red food colouring to one of the dough.

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Day 2: Baking
It was harder than I think to twist and shape the dough into a candy cane shape. The dough breaks and fall apart so easily.

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Beside Candy cane shaped cookies, we made a few different design from our creativity.

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Continuing with our cookie/biscuit unit: Today we made almond crescent cookies. These have a very different texture them the ones we have made. They crumble into pieces when you bite into them. They are super delicious and I love the almond flavour from the almond extract we added in. To finish it off,  we dusted on some icing sugar. 🙂

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The Nanaimo bar is a dessert item of Canadian origin

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These bars are super easy to make because they require no baking at all. They consist of 3 layers with different textures and flavours. We started from the bottom layer and slowly made our way up. Each layer requires at least 15 to 20 mins of freezing before we can put another layer on top. First layer: melted chocolate + margarine. Middle part: custard powder, icing sugar Bottom layer: shredded coconut, chocolate chips, cookie crumbs, etc

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