- Country Biscuits
- 600g AP flour
- 12g Salt
- 30g Sugar
- 30g Baking Powder
- 210g Butter
- 360g Millk
- 60g Milk
- 30g Sugar
- Blueberry Muffins
- 115g Oil
- 115g Melted Butter
- 450g Sugar
- 4 Eggs
- 350g Milk
- 9g Vanilla Extract
- 660g Cake Flour
- 23g Baking Powder
- 11g Salt
- 390g Blueberries
- Soft Dinner Rolls
- 45og Bread Flour
- 207g Water
- 45g Eggs
- 36g Butter
- 27g Sugar
- 22.5g Powdered Milk
- 9g Salt
- 3g Instant Yeast
- Mix all ingredients on 1st speed until incorporated
- Turn up to 2nd speed and mix for 4-5 minutes until gluten is moderately developed
- Bulk ferment one hour
- Scale to 40g
- Place dough in a sprayed hotel pan
- Brush with melted butter then bake at 400 until golden brown
- Candied Citrus
- 1000gr water
- 480gr sugar
- 210gr glucose
- 6-10 pieces of fruits
- Bring the liquid to a boil
- Add the fruits in small pieces
- Simmer for 20 minutes
- Remove, drain, reserve in bags in the freezer
- Cinnamon Rolls
- 535gr AP flour
- 535grBread flour
- 300gr water
- 300gr milk
- 30gr dry yeast (100gr fresh yeast)
- 135gr sugar
- 20gr salt
- 135gr shortening
- 130gr eggs (3pieces)120gr milk powder
- Smear:
- 300gr brown sugar
- 510gr butter
- 90gr cinnamon powder
- Vanilla Pound Cake
- 550gr eggs
- 2gr salt
- 700gr sugar
- 300gr sour cream
- 60gr vanilla extract
- 1 vanilla bean scraped
- 200gr butter
- 200gr corn starch
- 14gr baking powder
- 380gr pastry flour
- Lemon Pound Cake
- -550g sugar
- -425g eggs
- -5g salt
- -300g sour cream
- -460g pastry flour
- -12g baking powder
- -190g butter
- -500g candied lemons (from previous week)
- Ganache for Decadence and Chocolate Pound Cake
- 600gr dark chocolate
- 400gr heavy cream
- Bring the cream to a simmer
- Pour over the chopped chocolate
- Stir with a spatula
- Reserve
- Chocolate Pound Cake
- 220gr butter
- 230gr sugar
- 240gr eggs (5pieces)
- 60gr dark chocolate
- 280gr cake flour
- 20gr cacao powder
- 7gr baking powder
- 45gr chocolate chips
- Decadence
- 300gr melted chocolate
- 300gr melted butter
- 150gr sugar
- 150gr yolks
- 250gr egg whites (hard peak)
- 30gr flour
- 15gr corn starch