Today, the first thing we did was bake off our oatmeal cookies in the convection oven at 350 for about 10 minutes. They came out looking delicious and tasted just as good as they looked.
Next, we cut our chocolate indulgence logs from last week into finger-width slices and pressed them onto a baking tray lined with parchment paper. We baked three of these trays in the convection oven at 350 as well. For these, you can tell they are done when the cracking on the top starts to spread to the centre. They took around 10-15 minutes. These cookies are crazy. Basically, they are made out of chocolate, a little bit of flour, and dark and white chocolate chunks. Aaand that's about it. They taste... chocolatey, to say the least.
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| This is multiple cookies. It's hard to tell though because it's ALL JUST CHOCOLATE. |
After that, we made banana bread (yum), which we baked off today but didn't finish. I believe we're still going to cover it in chocolate. Mmm. We also made a few banana muffins with the extra batter. First, we creamed our butter and sugar, and then added our eggs and honey. After that we added our sifted dry ingredients. The last thing we added was our bananas and sour cream. Then once blended, we poured it into a greased and floured cake pan and put it in the deck oven for about 55 minutes. The oven was at 350, but then lowered to 325. The centre of the cakes sort of sunk in when we took them out of the oven which was depressing (get it? depressed?) but it's okay, because I'm pretty sure the top will actually be the bottom and we're going to cover them in ganache so it'll be like that never happened.
We also made the dough for Sable Breton, which is a classic French shortbread. First we creamed our egg yolks and sugar in a KitchenAid, then blended in our butter, and then added our sifted dry ingredients, as well as a pinch of vanilla and fleur de sel. These were saran-wrapped and placed in the fridge.
The final thing we did today was another dough, the base for lemon bars that we'll finish later in the week. This was the same method as a sweet dough. We put all our dry ingredients in a bowl, crumbled in butter, added in the egg, and then mixed by hand until the dough came together. These were also saran-wrapped and placed in the fridge.
We had to be done in the lab by 12:00 today, so after we finished the dough for the lemon bars, we started cleaning up. I am hoping to get a start on some stuff for the buffet tomorrow, so we'll see how that goes. I'd love to get the cakes out of the way so that on Wednesday I could just worry about icing and decoration. That said, we do have the entire day on Wednesday to work on stuff and I also don't think the buffet starts until 11ish on Thursday. I'm actually looking forward to experimenting with a few new flavours and ideas. I think everyone is.
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Today's Recipes
Oatmeal Cookies
Chocolate Indulgence
Banana Bread
Sable Breton
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