Introduction to Baking Week 2 - Pie, Cinnamon Rolls, Foccacia

Introduction

This week we are preparing three dishes - pie dough which will be used to make an apple pie, sweet dough and caramel glaze to make cinnamon rolls, and foccacia dough.

Practical

During the preparation of our doughs, we are reminded not to overwork our doughs while preparing them, as this will cause the doughs to become tough. We start by preparing the foccacia dough as it will go in the proofer to rise. We then prepare the pie dough and leave it to rest while we simultaneously prepare our caramel glaze and sweet dough.

Observations

After the preparation of our foccacia dough, Chef commented that it looked like we had added too much water. However, after allowing to rise and baking, our foccacia was quite good. Where others' dough hadn't risen evenly or completely, ours had and baked well.

Our pie dough was light and fluffy once baked, although our apple mix was slightly tart once the pie was baked. Chef didn't have any particular comments regarding our pie.

Our cinnamon rolls with caramel glaze were very good as well. Chef commented on the good flavour of the rolls, especially warm out of the oven.