lesson2- Pound / butter cake using a gugelhopf tin

Butter cake with citrus glaze, Genoise sponge that the chef made in a demonstration class

 \                        That two cakes are normally served for afternoon tea.
                          They are so popular dessert in Australia.
  


**Ingredient**
Unsalted butter(170g)
Caster sugar(170g)
Eggs(170g)
Vanilla (few drops)
Plain flour(170g) has low gluten and protein compared with bakers flour
Lemon zest 1
Pure icing sugar(250g)
Lemon juice 1
Glace cherries (50g)
Agelica(20g)
Flaked Almond(20g)


**procedure**
1.Warm the butter through a microwave and rub it untill it becomes light (to make more volume of a cake)
2. Add sugar and mix with cream butter
3. Add eggs alternately to the bowl and vanilla and whip it till it becomes cuddle
4.Add sieved plain flour alternately and gentley mix with the result 3
5.Bake 170 degree celcius for 40 minutes in gugelhopf tin
6. when cool, glaze and decorate
7. Mix icing sugar, lemon juice and zest (if it is too dense, add a bit more water)
8.Dedorate with candied fruits and flaked almonds or icing sugar



                                                       

lesson1-plain scones

Scones nature- Plain scones

**Ingredient**
 Bakers flour (500g)
Baking powder(30g)
Salt(2g)
Caster sugar(70g)
Unsalted butter(60g)
Milk(370ml)

                 1. Sieve flour and put the flour, baking powder, salt and caster sugar into a bowl

    2. Put unsalted butter into the bowl and rub in butter with dry ingredients untill could not feel the butter
    3. Add the milk and make into a smooth dough by using a spectula (do not overwork!)
    4. Roll out dough by a roller
    5. Cut it into a small circle shape with a plain cutter
    6. Egg wash(1 gently whipped 1 egg, use a brush) on the surface
    7. Rest sconces for 20 -30 mins
    8. Bake at 220 degree celcius for 15-20 minutes
   
Tips: Do not overwork when make dough ! If dough get dried, the shape will be ugly.
          Also dough will pull back.

An orientation day at Le Cordon Bleu!

The 20th of July was the day for an orientation at Le Cordon Bleu!

I ve got my toolkits and uniform for my classes.

I met really good class mates and lecturers.

Toolkits

Chocolate Display

Uniform