Yixiao Jiang
Culinary & Food Service Management
LaSalle College Vancouver
Portfolio - Intro to Baking
This is a Portfolio for Cul 121-Intro to baking. It includes a chronological collection of the pictures of all my products.
Peanut Butter Sandies
Week 1 - These are rolled cookies made from stiff dough that is hand-shaped into spheres.
Soft Yeast Dinner Rolls
Week 1 - The mixing method is the straight dough method. All ingredients are combined and mixed. Then the dough is kneaded until smooth and elastic.
Focaccia (Roman Flatbread)
Week 2 - The mixing method is the straight dough method. A mixer was not used to prevent overmixing.
Chocolate Chunk Cookies
Week 2 - These are drop cookies made from a soft dough that is scooped into mounds for baking with portion scoops.
Pie Dough & Apple Pie
Week 2 - The dough was a mealy pie dough. The flakiness of the dough was apparent after baking. The shape and the colour were good.
Conchas
Week 3 - The mixing method is the straight dough method. The make-up of the dough was good.
Banana Bread
Week 3 - The final bake of the banana bread was nice. The loaf overflowed due to an uneven tray and possibly too much leavener.
Chocolate Cherry Scone
Week 4 - The biscuit method was used to make the scones. Everything was chilled in the fridge before mixing. The colour of the bottoms was nice but the colour was a little light around the edges.
Shortbread
Week 4 - The method is icebox cookies. The butter and sugar are first blended without creaming. The product has nice colour, however, the pieces melted during baking.
Whole Wheat Bread
Week 4 - The mixing method is the straight dough method. The top is a little bit dark. They were baked thoroughly and proofed evenly.
Raisin Bread
Week 6 - The mixing method is the enriched dough method which is unique to high-fat yeast doughs. The temperature of the water is adjusted. To accelerate yeast activity, the enriched dough may be mixed to a slightly warmer dough temperature than lean bread dough, approximately 80 F. Butter or fat should be at room temperature. An enriched dough requires longer kneading for the gluten to fully develop. Too much flour will result in dense and heavy loaves.
Chocolate Cream Pie
Week 6 - The method is cream filling. The filling is cooked separately on the stove. For this pie, the shell should be fully baked and then the chocolate custard is added to the shell. The whole pie is then chilled in the fridge to set.
Pecan Pie
Week 6 - The method is custard filling. The pecan pieces and the syrup is placed in a half-baked pie shell. The whole pie is then put back in the oven until fully baked.
Cranberry Sour Cream Scones
Week 7 - The biscuit method was used to make the scones. Everything was chilled in the fridge before mixing.
Pecan Sticky Buns - Rolls
Week 7 - The method was straight dough. We mixed the bread dough in the mixing machine. The buns were nicely baked and had great colour.
Pecan Sticky Buns - Pullaparts
Week 7 - The method was straight dough. We mixed the bread dough in the mixing machine. The buns were nicely baked and had great colour.
Multigrain Sourdough
Week 7 - The method was the sourdough starter. We mixed the bread dough by hand to prevent overmixing. The colour and shape were good. The score was clean. It was baked nicely.
Greek Scones
The biscuit method was used to make the scones. The colour was nice. They were well baked.
Plain Scones
Week 9 - These were nicely baked and had great colour. The flakiness was apparent after baking.
Potato, Herb, and Cheese Bread
Week 9 - The method was straight dough. We mixed the bread dough in a small Hobart fitted with the dough hook. The colour and shape were good. It was baked nicely.