Lesson 2: Pastry Production

Gluten test -IngredientsBakers flour 200g Water 150 g - InstrumentsA bowl Scales Glad wrap Marker pen and paper as name label How to Calculate % Ingredient amount x percentage needed e.g. bakers flour 2000 x 50% 1000

-MethodI weighted out the flour and the water. Then I placed the flour in a bowl, covering it with water. Covering it with glad wrap and writing my name on it. - OutcomeAfter leaving the bowl on the bench for several hours. The flour is left as sloppy dough, the dough stretch as you pull it through you hands. This stretch is caused by gluten found within the flour. Depending on the gluten levels in your flour it can the structure of your flour-based product. This means that in order to get even aerations in the product the right levels of gluten are needed in the flour. Fruit Scones Recipe 26 page 10 x 50% Ingredient Bakers flour Baking powder Salt Milk powder Cake fat Caster Sugar Water -/+ Amount 2000g 140g 6g 140g 290g 290g 1460g 50% 1000g 70g 3g 70g 145g 145g 730g Method Sieve dry ingredients Rub fat through flour by hand Form bay, pour water into bay and mix a smooth paste

Total weight: 4326g Baking temperature: 200-220c Baking time: 10- 20 minutes approximately (Took us 35 minutes) Add 150g sultanas 50g of currents Milk to brush on top tray per student 8 by 5

Lesson 2: Pastry Production

-InstrumentsBowls Scone cutter Oven Sieve Scraper Plastic and metal Scales Rolling pin A half tray Canal oil Bakers paper Oven mitts Wire tray Wood board Pastry brush -MethodPreheat the oven 220 degrees 35 minutes 15 minutes in open louvers Collected and weighted out ingredients as well as instruments. Set instruments on a tray. Spray a half tray with canola oil and sprinkled with flour, labeled with my name and placed in the cool room. Sieved Flour on to a sheet of bakers paper. Dived up the butter trying to evenly distribute it. Rubbed the combined butter and flour through my hands trying to combine the two. *Note-Rubbing method. By rubbing the butter into the flour it stops gluten development. Therefore stopping the scones from becoming tough and creating aeration in the dough. Made a well out of rubbed flour and pour 1/3 of water in. Keep adding flour to the middle slowly i.e. keep the mixture slimy. *Note- I do this to stop the dough from becoming tough Slowly adding more flour and water as I use my hand to combined the mixture. *Note- hand in a claw like position After all flour is combined and the water has been added. Fold in edges with a metal scraper. The mixture is now at a dough form. *Note- do not fiddle too much. i.e. dont kneed it as it will make the scones tough Sprinkle flour over the bench and place dough down. Using a floured rolling pin roll the dough out evenly. Sprinkle the sultanas and raisins evenly. Fold the dough in on its self. Roll out dough to 2 / 3 inches thick Dusting dough with flour as you go. Brush off excess flour with brush. Using in your cuter cut into dough. Dipping the cutter into contain of flour as you go.i.e. To avoid dough sticking Placing your cut dough/scones into tray. Coated milk wash to give the top of the scones a nice colour

Lesson 2: Pastry Production

15 minutes into the cooking time open louvers Take out with oven mitts and hit tray on wooden boards and shake off on to wire racks. -Results1- trays of Fruit scones -CommentI over rolled the dough and I didnt rub the butter through the flour evenly enough. Both of these actions meant that the scones didnt have an evenly distributed aeration throughout the scone structure. Savory Scones Recipe 25 (in recipe book) x 100% Ingredient Amount 100% Bakers flour 1000g 100g Baking powder 60g 60g Salt 3g 3g Cake fat 120g 120g Milk -/+ 740g 740g Total weight: 1923g Baking temperature: 200c Baking time: 10 -20 minutes(approximately) Add 1 bunch of chives 200g Grated cheese 50g Grated cheese to sprinkle on top -InstrumentsBowls Sieve Industrial mixer Paddle for mixer Oven Scales Scraper metal and plastic Rolling pin Spatchler Cutter Extra flour A half tray Canola oil French Knife Chopping board Chux -MethodsPreheated oven 220 *Note Method * Sieve together * Rub through * Add and smooth

Lesson 2: Pastry Production

Oven 220c as it you loss heat when you open the front of oven. Also dials can control were heat is centered and its strength. Collected and weighted out ingredients as well as instruments. Set instruments on a tray. Spray a half tray with canola oil and sprinkled with flour, labeled with my name and placed in the cool room. Using a chux under a chopping board and my french knife cut my freshly washed chives into fine pieces Sieved Flour, baking powder and salt on to a sheet of bakers paper. Then place all dry ingredients into mixing bowl, followed by bits of cake fat spread evenly in the bowl. Turn mixer onto 1. Once combined took bowl out and added 1/3 of the milk Once that was combined add the rest of the milk Then scraped down side of bowl add the 200g of cheese and the bunch of finely chopped chives. Put back in the mixture on 1 to combine fully. Taking the mixture out of the bowl and in to a floured bench Fold the dough in on its self. Roll out dough to 2 / 3 inches thick Dusting dough with flour as you go. Brush off excess flour with brush. Using in your cuter cut into dough. Dipping the cutter into contain of flour as you go .i.e. To avoid dough sticking Placing your cut dough/scones into tray. Sprinkled the 50g of grated cheese on top Placed in oven 35 minutes 15 minutes into the cooking time open louvers Take out with oven mitts and hit tray on wooden boards and shake off on to wire racks. -Results1- trays of Savory Scones -CommentAchieved a better outcome than the batch of fruit scones as I worked faster and more efficiently. And I didnt kneed over kneed the dough, which meant that the scone had a more even aerated structure. Also the scones were more evenly distributed in size within the tray. This meant that they all cooked even and none of them were either over or under done.