|Focaccia Bread stuffed with spinach, shredded cheese, rosemary and olives.|
|Excess dough is kneaded into funny shaped-breads like the above.|
I signed up for this baking class thinking that I could learn a little useful technique or two about baking cakes and bread and also, a little motivation for me to start using the newly-bought oven in the kitchen which has been lying there for almost two weeks untouched. Maybe this baking class would inject some false confidence in me that I could actually start baking a chocolate cake and an Italian bread without having to learn the basics about baking! Pushing aside those naive thoughts, I’d better not overestimating myself with wishful thinking. Without my baking partner and help from the baking instructor, I wouldn’t think I could whip up something like the one below.
|Robots attack!!!:” I’m going to churn you up”|
Butler Selection: A blend of butter and vegetable fat
When our instructor said, ” We are not using butter but butler,” I really thought I heard wrongly. Butler? Isn’t that a word for a household domestic assistant? Well, I did my research I found out that “butler” is actually the name of a product, Butler Selection, which was produced by Flechard Diary, produced in France.
My baking journey begins today.
More baking recipes to come, including the cake and bread I baked in class!