SLC21W3 // Making Cake Filling

in pastrychefs-s21w3 •  8 days ago 

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It is my pleasure to continue learning pastry and I appreciate this week class because I usually see the different creams used in making cake and other pastry but I never know how it's been done.

It is my first time though but then I appreciate the class, I learnt a lot from it so after going through the class step by step and how it's been done I decided to take part in the homework by using the homework questions below 👇

Have you ever prepared cream to fill your cakes at home? Tell us about your experience.

I have never done that before It is my first step of learning about how to make cake so I never make cream before in that case I don't have any experience.

But I would like to tell the experience I got while taking this cream. The steps are very easy to follow but then much concentration is needed so as to get it accurately. At first I was curious if I'll be able to do it because after following the step by step process of preparation I was able to do it very well.

Then add a point of heating it, I make sure my glass cooker was in the low heat then I stay it consistently to get that creamy texture.

In all, my experience was awesome because when you achieved success you will definitely be happy So I will say my experience was successful.

Prepare the pastry cream (detail ingredients and step by step) and indicate whether you followed the recipe we provided or prepared your traditional recipe for pie filling.

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IngredientsQuantity
Milk400ml
Sugar115 gram
Egg yolks2
Butter1
Cornstarch50 gram
Vanilla1cc
Lemon peela peel

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I added milk to my pot and added the lemon peel to infuse


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Add vanilla extract and set it aside for infusion


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I added corn starch to the remaining milk and stirred it consistently to be sure it is properly dissolve.


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I added 115 grams of sugar to the two yolks of egg in and stir consistently with my hand whisker until the mixture turned white.


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I removed the lemon peel and turned the milk and the cornstarch into the mixture of the white egg yolk and sugar and stir it consistently until it turns smooth without any lumps in it.


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I added butter to the mixture


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I placed my pot on a low heat and stir consistently until my cake cream thickened and has a smooth and creamy in texture.


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Final result

I covered my pastry cream and preserve it I'm my fridge


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With user name


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What was the most difficult thing for you when preparing the filling?

Since I was using a whisker, whisking it thoroughly such that there is no lumps and everything is properly mixed was a little challenge I had, because, it was a little difficult as I feel some pains in my shoulder turning it

Rather than giving up, I have look beyond the stress and whisk it properly to achieve the texture and desire that I needed.

Aside from please I did not have any other challenges well making this cream the steps were all easy to carry out.

What additional ingredients do you think can be added to the pastry cream to give it a special touch?

Just us was thought in the course outline there are different types of creams and as such there will be different ingredients for each of these different creams.

Therefore, the ingredients is okay just that if a person want to do a different thing then the person will need to add flavours or colours to it.

So in this preparation we use the vanilla flavour others can still use strawberry, banana, essences, cinnamon, coconut flavour,milk liqueurs etc. It depends on the type of flavour you need.

Do you have any special tips for making custard? Share them.

First of all be sure that the powder is probably stirred, then avoid making it too watery by using proper measurements with this you will be able to get the texture you need.

Your gas should be low heat to avoid lumps then you stir consistently to avoid it getting burnt.

Your environment should be clean in your utensils should be clean as well because, the cream is creamy white therefore any dirt on it will be easily seen and doesn't look hygienic.

Thank you so much for going through my my blog I really appreciate you support I would like to invite @adylinah @dequeen and @goodybest to take part in this contest.

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Hola mi querida amiga @elianny, un placer saludarte

Amiga para nunca haber preparado una crema pastelera, déjame decirte que hiciste un trabajo impecable, me encantó tu elaboración paso a paso siguiendo cada recomendacion e indicaciones de las profesoras llegando a un resultado excelente.

Me encantó tu preparación de crema pastelera y tu paso a paso tan bien detallado. Te deseo mucho éxito. Un abrazo 🤗

Oh I'm grateful thank you so much I appreciate

It is the same with you that I also followed the instructions of this course, and it worked. Although this is your first experience, I think you can do it very well

I also have the same problem, stirring the dough is very tedious but it all takes patience to achieve maximum results.

Oh I'm grateful thank you

Congratulations, your post has been upvoted by @scilwa, which is a curating account for @R2cornell's Discord Community. We can also be found on our hive community & peakd as well as on my Discord Server

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Felicitaciones, su publication ha sido votado por @scilwa. También puedo ser encontrado en nuestra comunidad de colmena y Peakd así como en mi servidor de discordia

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I carefully followed your step by step process and I must say that; this cake filling turned out really good. From the picture, I can see that smooth texture. Well done and many success to you!

Oh I'm grateful for your nice commendation thank you so much

Hola amiga
Excelente participación. La crema pastelera es muy versátil. Es la que resalta el sabor de nuestras tortas.
Te deseo éxito

Oh really?

Thank you so much I appreciate