Quantcast bakery school Archives | FTC
Florida Technical College
Your Future Begins with FTC

Click below to view Main Menu

Posts Tagged ‘bakery school’

Learn to Master These Baking and Pastry Techniques in Culinary School

Posted on September 22nd, 2016 by Florida Technical College

Learning to be a master baker and pastry chef is fun, rewarding, and challenging. If you have always enjoyed baking and making sweets, a career in a pastelería may be a great option. It’s fun to play around in your own kitchen, but there are some skills and baking and pastry techniques that you just can’t teach yourself. You need to learn from the expertise of real pastry chefs. That’s exactly what you get at Florida Technical College when you enroll in the baking and pastelería diploma program. New courses start every month and you can finish your diploma in baking and pastry and be a master pastry artist in as little as 13 months. In these courses, taught in real kitchens, you’ll learn hands-on baking skills and decorating techniques. There is both an art and a skill to pastry, sugar, and chocolate work. Read on to get a better idea of just a few of the fun and practical skills you can learn in our pastry and baking courses.   Sugar Cookies: Baking and Pastry Techniques 101  You have to start somewhere in your pastry education and learn to master the basic culinary techniques in baking and pastry before moving on to more advanced skills. One of the simplest, yet tastiest and useful recipes you’ll learn at FTC is for sugar cookies. These cookies make a great canvas for decorating for any occasion. You can roll the dough out and cut the cookies into shapes for the holidays, for birthdays, graduation parties, or any other special occasion. The simple but delicious cookies can then be decorated with icing and other add-ons.   The Sugar Cookies Recipe A basic sugar cookie recipe is one of many important baking and pastry techniques and it begins with sugar and butter. You need 6 ounces of room temperature, unsalted butter and 2 ounces of powdered sugar. Cream them together by mixing, either by hand or with a stand mixer, which is easier and faster. When you have a smooth, consistent mixture, add in one egg, a half teaspoon of salt, and a teaspoon of vanilla extract. Mix until they are well incorporated. The next step is to add in the flower and baking powder. A great technique that you won’t necessarily learn from a cookbook or recipe, but which you will get from your expert culinary instructors is to sift the flour before adding it to the wet mixture. Sifting is simple an easy, but makes a world of difference. It breaks up lumps, aerates the flour, and allows you to measure the amount more accurately. Mix a half teaspoon of baking powder into 8 ounces of flower and then sift. Add the sifted mixture to your mixing bowl and mix until evenly incorporated.     Chilling, Cutting, Baking Another of the many baking and pastry techniques you won’t learn just anywhere is that you get better cookies when you chill the dough before baking it. Wrap your dough in plastic wrap and chill in the refrigerator for at least an hour or for 20 minutes in the freezer if your time is limited. Once you have chilled it well you can remove the dough, roll it thinly with a rolling pin and cut out shapes with cookies cutters. Bake the cookies on a cookie sheet in a 325 °F oven for about 12 minutes or until the edges turn a golden brown. When they are finished, remove the cookies and place them on a cooling rack using a spatula. Let them cool thoroughly before decorating with icing, sprinkles, and more. When it comes to baking and pastry techniques, sugar cookies belong in the entry-level course. All bakers and pastry chefs have mastered this simple and versatile recipe. When you find your new job in pastries and baking, you’ll be glad to have this one under your belt so you can impress your new employer with your solid foundation in baking.   The Art of Pulled Sugar Among the top baking school techniques is pulled sugar candy and decorations. This is a more advanced example of the many baking and pastry techniques you will learn as a culinary student. It takes practice and the guidance of an instructor experienced in sugar work to master this craft. Once you have it mastered, you will be able to impress prospective employers and clients with beautiful, ribbon-like candy. Pulling sugar is a technique that is used to create ribbons of candy, but also other shapes. The secret is to get the recipe right, but also to consider effects of temperature, how long the sugar is boiled, and how you manipulate it. Once you master this skill you can make ribbons, candy flowers, and many other kinds of sugar sculptures.   A History of Pulled Sugar Using sugar to create shapes and sculptures dates back to the Middle East in Medieval times. People used sugar art in celebrations, but also as medicine. The practice moved from there into Europe where royalty and aristocrats displayed their wealth with elaborate sculptures made from pulled sugar. Today, the practice of art from sugar is an important one of many baking and pastry techniques that all pastry chefs need to know.   The Pulled Sugar Recipe Recipes for pulled sugar vary and you will learn to get it just right during your baking and pastry classes. An example of a recipe for sugar ribbons is to heat five cups, or one kilogram of sugar, three tablespoons of white vinegar, and a cup plus two tablespoons of water in a saucepan. Temperature is crucial in working with sugar, so you will need a candy thermometer to get it just right. You need to heat the ingredients together until they reach a temperature of 320 °F.   Mastering the Baking and Pastry Techniques for Pulling Sugar into Ribbons Once the mixture has reached this temperature, pour it onto a large silicone baking mat or several if the sugar won’t all fit on one. […]