TAFE NSI: Making Yeast Based Products
So my class completed our second practical exam about a fortnight ago (15th March). I've been really busy lately, hence haven't had time to update the blog.
These are some of the pastries we baked for this unit.
Croissant (after one hour proofing, it us super large !!)
Brioche and Finger Buns with fondant
Gugelhopf, savarin, and Rum Babas (rum drowned cakes... )
Danish the different types
Stollen (spiced yeast based bread)
Bienenstitch -The Bee Sting cake (origin German)
Practical Exams pieces!!
Overall, it turned out pretty good. Without the photos, I think I will not be able to keep track of what the class is making so far as we really bake an unbelievable jbet of items in such a short time!!
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