Jack o bean newsletter

Lemon-Poppy Seed Scones

How Eggs Work in Bakery Production

How to make Pumpkin Nutella Pound Cake

omila NEWSLETTER issue Jan 2013

1.2.3.

Anytown, Beanville www.jackobean.com

105 Main Street

The course: The program usually changes every month from cupcakes, macarons, New York cheesecake or chocolate truffles. Or you can ask them to set up your own private class. Taught in English and Thai.

The price:B1,900/two dishes (3 person class or B2,600 for one-on-one). Usually, it takes about 2-3 hours for one dessert.

Room 422, 2/F, Racquet Club Building 4,165 Sukhumvit Soi 49,02-762-7899, 089-142-1108.R o o m B 2 , T h e C i r c l e , Ratchapruk Rd., 02-9863-8795. a-littlesomething.com

A Little SomethingOriginally for kids, they’ve finally relented and let the grown-ups in for select workshops.

Lemon-Poppy Seed Scones

Ingredients2 2/3 cups all-purpose flour 1 1/2 teaspoons double-acting baking powder 1 teaspoon salt 1/4 cup poppy seeds 2 sticks (1 cup) unsalted butter, softened 1 1/4 cup sugar 1 tablespoon plus 1 teaspoon freshly grated lemon zest 1 1/2 teaspoons vanilla

InstructionsInstructions Scale into 8 (1 lb. 6. oz.) portions. From each into 6-inch (diameter) mounded round loaves. Cut each into 6 wedges. Brush with egg glaze and dip each scone top into sugar. Place on baking sheets. Bake at 375'F for 18-20 minutes.1/2 cup fresh lemon juice 1/2 cup lemon juice.

Very easy steps to make you delicious Lemon Poppy Seed Scones.

The calendar states it is the middle of October. I cannot believe that to be true because up until this recipe I have yet to make anything with pumpkin. Once I received my assignment blog for the Secret Recipe Club I knew it would be a good time to start baking with my favorite fall fruit.

Erin at Making Memories.After One Fun Thing After Another has many family friendly recipes including some fun Halloween ideas like her Pumpkin Joes and Monster Mouths.As you can see from the pictures she shares on her site, her kids love her recipes and so do I.

I settled on trying out one of her favorite desserts, Grandmother Paul’s Sour Cream Pound Cake.The basic pound cake recipe was easily adapted into a fall inspired dessert.The cake is a lot more dense than a regular pound cake. It almost has the consistency of a pudding cake.The maple pecan glaze kicks this dessert into overdrive. I paired a slice of this cake with a cup of my favorite bourbon vanilla tea. It was a perfect pairing.

Pumpkin Nutella Pound Cake with Maple Pecan Glaze

" M a k i n g M e m o r i e s …One Fun Thing After Another"

How Eggs Work in Bakery Production"Eggs produce a large foam volume than other foaming agents.Baking Applications for EggsIndustry Product Usage Functional Rationale Frost ings Thickens frostings and fillings Coagulates and creates firm, smooth base."

Breads Standard breads and buns, Used as an egg wash to brown the crust and for flavor and structure in specialty breads and rolls.Sweet Goods Egg custard fillings and tarts,Gels filling and adds color and richness to mass; excellent emulsifier.Muffins & Popovers,Unique pastry effect obtainable only through use of eggs, Binds and produces desirable texture and mouthfeel; aeration builds volume.

Cakes of all sorts, Aeration adds volume, height, and builds ingredients into product matrix; provides structure.Cookies & Specialty Items,Meringues and other items where lighter texture is required Allows for aeration of baked goods; provides structural benefits.

Anytown, Beanville www.jackobean.com

105 Main Street