Just rub it in, butter.

January 7, 2010 § Leave a comment

Chef (in his very deep and rusty french accent): I am going to take your cookies back for my wife.
Me: Aww Chef that is sweet of you.
Chef: I need to take care of her, if I don’t someone else will.

Today was rather special. We got out of class two hours before yesterday, which is such a relieve or else our marks would be deducted. That aside, we managed to get lots of production done too. We learnt how to make American biscuits and scones. Both pastries use a technique call the rubbing-in. Basically, what you do is you rub in cold butter with flour using your fingers. The heat on your palm will make the butter melt. Butter is suppose to melt in the oven not in your hands. After the butter gets about pea size, mix the dough with rest of ingredients. Fold the dough 4-5 times (careful not to overmix them) and roll it out on a floured surface to an inch. U can then either make a big biscuit or small individual sizes.

First stop, biscuits, which was filled with lots of cheddar cheese. We could have added more but it would ruin the entire recipe. You would end up seeing your biscuits spreading all over on the tray and its more of a cheese mess then anything else. These devils are great with bacon and fried eggs with a cup of freshly brewed coffee for breakfast.

Second was scones. Very unlike British scones that I am so used to. This thing is massive! Taste the same but a little different with chocolate chip. I want country made jams and clotted cream now! A cup of tea anyone?

I have decided not to post any recipes from class since we use it from a professional baking book. It would be violating copyright laws. Sorry peeps! These recipes can be found on any search engines.

and scones were loaded with chocolate chips or raisins or cherries.


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