Octobler 3, 2017
ocTOBLER 3, 2017
Yes, I like to fit my name into the month. It happens to be my favorite so why not??
MIDTERMS!! EEK!
I was a little nervous to be honest but it turned out okay.
Soft Rolls- My rolls were mixed and prepped great but I made the mistake of over-proofing them and so they were HUGE. They came out all big and completely uniform in size and perfectly brown. Besides the size, they were quite perfect. :)
Pate Choux- Éclairs and Cream Puffs turned out great! They had beautiful color and shape. The only problem I had with them was my whip cream piping skills. I had to get a little extra instruction from Chef KJ because the piping looked hideous. Other than that, I was very proud of them. They weren't collapsed and the streusel didn't burn. Win!
Pastry Cream- I have no idea why, but I get extreme satisfaction out of making pastry cream. I feel like each time I make it I am accomplishing something challenging. Which is fun. It turned out gorgeous and almost got Chef's approval except that it had the slightest taste of starch. UGH. Oh well, practice makes perfect right?
Blueberry Muffins- I guess it is my destiny to make weird muffins. I even perplexed Chef KJ because he had no idea why my muffins were slightly different. So weird. They turned out better than before with little to no blueberry bleeding, good color and uniform size. So yay!
Phew it is over! Now I just have to stress about finals! ;)
WHAT I LEARNED:
Do your best and work with what ever obstacles arise. One attribute of a chef is how well he or she handles set backs.
Yes, I like to fit my name into the month. It happens to be my favorite so why not??
MIDTERMS!! EEK!
I was a little nervous to be honest but it turned out okay.
Soft Rolls- My rolls were mixed and prepped great but I made the mistake of over-proofing them and so they were HUGE. They came out all big and completely uniform in size and perfectly brown. Besides the size, they were quite perfect. :)
Pate Choux- Éclairs and Cream Puffs turned out great! They had beautiful color and shape. The only problem I had with them was my whip cream piping skills. I had to get a little extra instruction from Chef KJ because the piping looked hideous. Other than that, I was very proud of them. They weren't collapsed and the streusel didn't burn. Win!
Pastry Cream- I have no idea why, but I get extreme satisfaction out of making pastry cream. I feel like each time I make it I am accomplishing something challenging. Which is fun. It turned out gorgeous and almost got Chef's approval except that it had the slightest taste of starch. UGH. Oh well, practice makes perfect right?
Blueberry Muffins- I guess it is my destiny to make weird muffins. I even perplexed Chef KJ because he had no idea why my muffins were slightly different. So weird. They turned out better than before with little to no blueberry bleeding, good color and uniform size. So yay!
Phew it is over! Now I just have to stress about finals! ;)
WHAT I LEARNED:
Do your best and work with what ever obstacles arise. One attribute of a chef is how well he or she handles set backs.
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