Baking Class Experience - Cakes, Cookies, Puffs, Burgers etc

Thank you so much for the enormous support for the last post, I never expected that. Infact I was skeptical whether to post it or not as I thought it would be boring and now you guys have proved me wrong :)

After the great learning session, we came back the next day with the same excitement and thirst to learn more.But this time most faces were almost familiar so there were lots to catch up early morning. The 2nd day was cakes and cookies with puff making , cutlets, samosa and burgers.
Batter mixing in machine
We started the session with cake batter mixing - we had chance to see the machine mixing the batter too. The cakes baked were:
All the cake batters were prepared first then weighed accurately before it was put inside each pan. All of them tasted delicious and my fav was the tricolor loaf and the plum cake. We learnt even the basics of frosting and I enjoyed piping few designs too.

Next came the cookies...we baked ragi, salt and sweet(orange flavoured) cookies. They were crispy and crunchy apt like the ones we get in bakeries.
Cutlets were made with potato and other veggies as filling for the base then  dipped in the maida batter and then rolled in breadcrumbs, shaped neatly with the cutter. The same cutlets were used for the burgers as well. Folding samosas was not tough , we could fold it easily as you can see the ones we made below.

Cutlet & Samosa
We baked the buns fresh again to use it for the burger. The buns were slitted half, butter-pepper mixtrure was applied on both sides. Once the cutlets were deep fried, they were neatly assembled on one side of the bun with raw onion and tomato as shown below.

Next came the puff making. It was a tedious task, the folding was little tricky - I was keen in watching so cudnt click the steps. But few of my friends had recorded a video of it, I'l definetly update here once I get it.
Puff making
Can you see the flaky layered puffs, yum!! I couldnt click much the 2nd day as I was busy observing.
Veg Puffs

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