Baking Class Curriculum
Feb 07, 2006 | From the kitchen of Rose
ANUSKA QUESTION
Feedback: I am going to be teaching an introduction to Baking night class at a local high school. What are somethings that I should add to this as this is my first time at taking a class and I really want to make it memorable.
ROSE REPLY
Two of the most important things are the proper measuring and weighing of dry and liquid ingredients, and a discussion of the variety and quality of the key ingredients used in baking such as flour, leavening, sugar, butter, and chocolate. Best of luck.
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hannahprincess
09/16/2006 09:19 AM
thanks alot
i would also like to say as a young tenneager you really made me want to bake and cook again
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hannahprincess
09/16/2006 08:51 AM
thanks you have been a great help. i would just like to say as a 14 year old you have really made me interested in cooking and baking
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Rose
09/15/2006 02:40 PM
i think it would really benefit you to get my book "rose's christmas cookies"jessica's biscuit has an 800 #. then you'll have a choice of all my fav cookies and will surely find ones you like.
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hannahprincess
09/15/2006 11:02 AM
thanks i no cakes rise. is there any other tricks i should no about
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Rose
09/08/2006 11:13 AM
not all cookies are intended to rise. i don't know what cookie you were making but if you want a more cakey cookie use a recipe with egg in it or more liquid. by the way, cakes do rise.
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hannahprincess
09/08/2006 10:44 AM
i recently made cookies and they didn't rise they were more like cakes any advice.
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Rose
08/26/2006 01:56 PM
try a new can of baking powder.
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hannahprincess
08/26/2006 12:41 PM
I used to be really good at baking but all of a sudden my cakes started not to rise. i have been using professionals recipies. Please help
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Rose
02/08/2006 12:57 PM
roll the rectangle as large as possible so that you can spread the raisins as evenly as possible. i then knead them in lightly and any ones that rise to the top i pick off as indeed a burnt raisin is unpleasantly bitter.
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meldon coffey
02/08/2006 12:54 PM
I have been having difficulty in making raisin bread with the dispersion of raisins in the finished bread. They are usually clumped together. I've tried spreading over the rectangle and also kneading them in. (Kneading in results in overly brown to burnt raisins.) Any advice on what to try next?
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