Last updated 1/2020
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.39 GB | Duration: 1h 53m
Become A Master Of Laminated Pastries & Enriched Doughs.
What you'll learn
By the end of the course you will be able to impress friends and family with a wealth of delicious pastries and bakes.
You will feel more confident when baking, and appreciate the therapeutic side of baking.
Make amazing Scandinavian buns, like cinnamon and cardemon buns.
Make 3 different Danish pastries, and have the confidence to create your own shapes and flavours.
Make super soft dinner rolls, burger buns and sliders.
Make those crispy Swedish crackers / crisp bread.
Make flakey, crispy layered croissants & Pain Au Chocolate
Get the skills and resources, to take on this amazing hobby that is truly fun and therapeutic.
Requirements
A good portion of curiosity and the will to learn.
Basic cooking equipment and a oven.
The ingredients and equipment used in this course is very basic, so just jump in.
Description
The aim of this course is simply to get you hooked on*baking, i'm not going to delve into the chemistry of baking, analyse the properties of different flours, list masses of baking equipment or baffle you with complex techniques.I look at it this way: do you need to know how a carburettor works to learn how to drive a car? No. Well nor do you need to immerse yourself in science to bake a wealth of wonderful cakes and bread.All the baked goods in this course are ones that i bake at home for my family and friends in my standard domestic oven, with my 3 **** distracting me as much as they can. I teach them to the people who comes to my baking classes in my bakery and i love the moment when the baking is finished and we all sit down with the baked goods we have made, some good cheese and a glass of wine or beer, and relax and enjoy the sense of achievement.
Overview
Section 1: Croissants & Pain Au Chocolate.
Lecture 1 Introduction.
Lecture 2 Let's make the dough.
Lecture 3 Get ready to laminate the dough.
Lecture 4 First fold (double turn)
Lecture 5 Second fold (single turn)
Lecture 6 Let's roll down the final dough.
Lecture 7 Divide the dough.
Lecture 8 Let's shape the croissants.
Lecture 9 Let's shape some pain au chocolate.
Lecture 10 Let's bake the croissants.
Lecture 11 Final product & Final words.
Section 2: Soft Dinner Rolls
Lecture 12 Scale of the ingredients.
Lecture 13 Mix the dough.
Lecture 14 Scale of the dinner rolls.
Lecture 15 Shape the dinner rolls.
Lecture 16 prove and egg wash the dinner rolls.
Lecture 17 Bake and final words.
Section 3: Danish Pastry
Lecture 18 Introduction & recipe.
Lecture 19 Add the ingredients to your mixing bowl.
Lecture 20 Mix the dough.
Lecture 21 Prepare the butter for lamination.
Lecture 22 Prepare for lamination and first book fold.
Lecture 23 Book fold nr. 2
Lecture 24 Third and last book fold.
Lecture 25 Roll down the finished dough.
Lecture 26 Divide the Danish dough.
Lecture 27 Shape the Danishes.
Lecture 28 Egg wash and prepare for baking
Lecture 29 Finish with favorite topping
Section 4: Cinnamon buns
Lecture 30 Cinnamon buns introduction
Lecture 31 Scale of the ingredients.
Lecture 32 Mix the dough.
Lecture 33 Make the cinnamon bun filling
Lecture 34 Roll Down The Dough & Add Filling.
Lecture 35 cut & Shape
Lecture 36 eggwash and bake
Lecture 37 Final words
Section 5: Swedish Crackers / Crisp bread.
Lecture 38 Swedish Crackers / Crisp bread introduction.
Lecture 39 Scale of the ingredients and mix the dough.
Lecture 40 Roll down the Swedish crackers
Lecture 41 Prepare the Swedish crackers for baking.
Lecture 42 The final product & a final word from your instructor.
This course is aimed at beginners, but everyone who wants to take a peak into Scandinavian & French inspired baking will benefit from the course.
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