Did you know that baking is love made edible? It enriches people and connect them with loved ones.
I enjoy baking, and taking this class is a great choice. I believe I will improve my skills with the guidance of our teachers. To save time, I'll start by showing my baking tools while I answer the questions.
✓ After reading the basic terms of the pastry, mention at least three basic terms used in the pastry that have not been included in the list. |
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Dock
To dock pastry means to poke holes in the surface with a fork or a special tool before baking. This helps steam escape and prevents the dough from bubbling or puffing up in the oven. This method is often used when blind baking a pie crust before adding filling, as well as for certain puff pastries, and other types of dough.
Sifting
Sifting helps to sort out larger pieces of ingredients and separate the grains. It removes lumps from loose particles to make a smooth dough or batter. To sift dry ingredients, you need baking tools like sifters or sieves with fine mesh.
Folding
Folding means putting one part of something over another. In baking, the cut-and-fold technique involves lifting ingredients from the bottom of the bowl and placing them on top using a tool like a silicone spatula. This gentle and repeated action mixes two mixtures, usually with one being lighter, while keeping the air trapped inside. The cut-and-fold method is used in baking to ensure the batter stays light and doesn’t become too dense.
✓ From the list of basic utensils named can you tell us which ones you have at home? Mention at least three utensils that you consider essential in the pastry and you don't have them at home? Share with us images of the utensils you own |
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I don't have any baking tools at home right now because I'm not at my usual place. When I moved, I couldn't bring most of my things, so I don't have any baking utensils.
When I want to bake, I use some substitutes. It takes a lot of time, but I still get the same results as if I had all the proper tools.
 | For example, I use a wooden spatula |
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 | I use a fork instead of a whisk |
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Instead of a mixer, I mix my batter by hand in a bowl.
 | For baking, I use my stove and a pot instead of an oven |
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When I learned to bake, I was taught both manual and machine methods, so I can adapt to different situations.
I may not have all the tools, but I can still make a good pastry. It’s all about knowing the right techniques and applying them correctly.
✓ What are the ingredients of the pastry you have in your pantry and its equivalent price in Steem? Share with us your own images of the ingredients you have. |
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| Ingredients | Price in Naira | Price in steem |
|---|---|---|
| Flour | 6,500 | 19.5 |
| Sugar | 1000 | 5.45 |
| Butter | 1,500 | 5.6 |
| Eggs | 1,200 | 5.5 |
| Preservative | 500 | 3 |
| Flavours | 1000 | 5.45 |
| Baking powder | 800 | 4.2 |
✓ How do you consider that a good pastry chef can be defined: for having utensils or for having extensive knowledge and techniques in confectionery? |
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A skilled pastry chef is a cooking professional who makes special and top-notch pastries, cakes, and baked items. They possess many different skills and traits.
Their creativity includes mixing flavors, creating new recipes, and presenting dishes in unique ways that attract customers. Pastry chefs need to focus on details to get measurements right, bake for the correct times, and make complex decorations.
Any random person can have utensils but a pastry chef is one of it's kind.
Hola mi querida amiga @ninapenda, un placer saludarte
Muchas veces a pesar de no tener todos los utensilios necesarios para realizar un trabajo de repostería nos agarramos de aquello que tenemos en casa, como en tu caso que en vez de batidor usas un tenedor, por eso siempre he pensado que lo importante es querer hacer las cosas e ingeniartela para hacer un buen trabajo, haciendo uso de lo que tengamos en casa.
Tes deseo mucho éxito. Un abrazo 🤗
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https://x.com/ninapenda2023/status/1852620517598978515?t=qg_qgaDIj6GBFXv8-IvArw&s=19
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seorang koki pastry akan menciptakan karya yang hebat dengan bakat nya walaupun dengan beberapa peralatan saja , semoga sukses untuk kontes nya
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I also often use a fork to beat the eggs, it's usually for making an omelet,, hehee
I agree that a pastry chef must have a lot of skills in making any type of cake. Otherwise, it can't be said to be a true pastry chef yet. Although it is supported by modern equipment.
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Yo también he tenido que cocinar algún pastel en la hornilla, el resultado no es exactamente igual, pero resolvemos para disfrutar un postre casero.
Hay preparaciones que se pueden hacer sin batidora. Espero que puedas recuperar al menos tus tazas medidoras o conseguir un peso, te será necesario para el curso.
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