Baking and Pastry Week 10 / Danish Dough, Whole Wheat Boules, Assorted soft rolls- Club, Butterflake, and Cloverleaf

Today we had the pleasure of learning the steps of making danish dough using the modified straight dough. We also prepared an assortment of breads and rolls. We made Whole Wheat Boules, and Assorted soft rolls- Club, Butterflake, Cloverleaf. The class was also shown how to decorate a cake, which we had the opportunity to practice our decorating skill.

Students practicing their decorating skill

Professor Warner demonstrating the technique for making pastry dough.

The mixture of butter for the Danish dough

The whole wheat boule ready for the oven

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