Cooking with Asia

Prep Time: 10 Min Cook Time: 20 Min Ready In: 35 Min

Original Recipe Yield 12 popovers

Ingredients

• 1 egg – room temperature

• 1/2 cup milk – room temperature

• 1/2 cup all-purpose flour

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon baking soda

• 2 tablespoons butter, melted

• 1/3 cup cinnamon sugar

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Grease a mini muffin pan.

2. Whisk together the egg and milk in a bowl until evenly blended; set aside.

3. Stir together the flour, cinnamon, and baking soda in a separate large bowl.

4. Pour the egg mixture into the flour mixture and whisk until smooth; being careful not to overbeat.

5. Fill muffin cups 1/2 full.

6. Bake in preheated oven for 20 minutes. Do not open the oven door.

7. Place cinnamon sugar in a brown bag for shaking and set aside.

8. Remove popovers from oven and let cool in pan for 5 minutes.

9. Roll popovers in melted butter then place in brown paper bag; shake until the popovers are evenly coated. Serve immediately.

Source: Allrecipes.com

Making these popovers were easy to make and they were really tasty. They were just like mini donuts at a fair but they were hollow and better. When we were making these it was really easy because there wasn’t much to do and we had plenty of time to do other things. We worked well together and we all made sure that we didn’t overmix it or do anything wrong. Something that we did that went and was fun was when we covered the popovers with butter then cinnamon and sugar. It was messy but it was pretty fun doing that part of the recipe. I was kind of disappointed when the popovers didn’t grow a lot in size like the ones in the picture. I thought our popovers weren't hollow at first because they were small but they were perfect which was good. When we made them I was scared that they'd collapsed but I'm glad that they were hollow and came out the way they did. I think that the only thing that we did wrong this time was that we dropped some batter on the muffin tins but we wiped that up before it went into the oven. In class I learned that you need to only grease the bottom so that they stick to the bottom and that you don’t grease the sides. I actually really liked these and I know my mom and my sister likes mini donuts so I think I'll make this for the home lab. This time though instead of putting the sugar and cinnamon in a bowl and it getting messy I'm going to use a Ziploc bag to decrease the mess.

Prep time: 15 min. Cook time: 15 min.

Ingredients

2 c. all-purpose flour

¼ c. white sugar

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

¼ c. butter, chilled

1 apple – peeled, cored and shredded

½ c. milk

1 tbsp. milk

1 tbsp. white sugar

¼ tsp. ground cinnamon

Directions:

1. Preheat oven to 425 degrees F.

2. Combine flour, sugar, baking powder, soda, and salt into a large bowl.

3. Cut in butter or margarine until crumbly.

4. Add shredded apple and milk. Stir to form a soft dough.

5. Turn dough out onto a lightly floured surface.

6. Knead gently 8 to 10 times. DON’T OVERHANDLE

7. Divide dough in half. Pat into two 6-inch circles.

8. Place on parchment-lined. Brush tops with milk, and sprinkle with sugar and cinnamon.

9. Score each into 6 pie-shaped wedges. CALL ME over to check your piece sizes.

10. Bake at 425 degrees F for 15 minutes, or until browned and risen. Serve warm with butter.

I really enjoyed making these at home because they were easy to make and in my opinion they tasted great. I don’t think that I did it correctly though. On the recipe it said to score the dough into six pieces so I just assumed that I had to make indents but I'm not sure if the scones were supposed to be that big. They were about the size of my hands so I'm pretty sure I read the instructions wrong somewhere because they were so huge. When I was making these I think that I did pretty good making the scones because they ended up tasting really great. I also messed up a couple of times though when I was making them. I made a little mistake and then I made a worse mistake. My first mistake was that I didn’t check if we had parchment paper before I started gathering everything together and only by the time I was done did I realize I didn’t have parchment paper to put them on. But good thing that I found a rubber parchment paper substitute to use that worked just as well. My other mistake was that I overmixed the dough and I was playing with it too much which I should've known not to do that but I only knew I overmixed it when it was sticking to everything. Something that I learned in class that helped me in my kitchen was how to score. I wouldn’t have known otherwise what to do if I hadn't learned it in class. If I were to make this again I would definitely make sure I'm prepared with all of the materials I need. I'd also make sure that I don’t overwork the dough since now I know how easy it is to overwork it.

Prep Time: 15 Min

Cook Time: 25 Min

Ready In: 40 Min

Ingredients

• 1/2 cup all-purpose flour

• 1/2 cup whole wheat flour

• 1/3 cup sugar

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 1 egg

• 1/3 cup milk

• 3 tablespoons vegetable oil

• 1/2 teaspoon vanilla extract

• 1 cup blueberries

Directions

1. In a bowl, combine the first six ingredients.

2. Combine the egg, milk, oil and vanilla.

3. Add wet ingredients to the dry ingredients just until moistened.

4. Gently fold in blueberries. Fill greased or paper-line muffin cups two-thirds full.

5. Bake at 375 degrees F for 25-27 minutes or until a toothpick comes out clean.

6. Cool for 5 minutes before removing from pan to a wire rack.

This cooking lab we made blueberry muffins and I really enjoyed them. It was super easy to make them and they tasted delicious. When we were making these in my group we did pretty good on leaving some lumps in the batter and we were also fast workers so we had a lot of time to spare afterwards. When they came out of the oven they were a nice golden brown color and I think we took them out at the perfect time. The muffin that I tried was really good and I enjoyed that the whole wheat flour made it have a healthier flavor rather than it being too sweet. The one thing that we didn’t do so well was that we folded it in too much and the blueberries began to defrost and it made our dough blue. In the end though it didn’t look as bad as it did before it was baked. When we were making this I thought back to what we learned and knew to make a well in the dry ingredients so that I could add the wet ingredients into it. It made it easier to stir them together and it was more efficient so that we didn’t have to overmix the batter. If I ever do make this at home I'm thinking that I'd need to be even quicker to make sure that the muffins don’t become too blue. To make this at home I would also need to make sure that I don’t overmix the batter because occasionally I accidently overmix.

Ingredients

• 1 cup all-purpose flour

• 2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 c shortening

• 6 tablespoons milk

Directions

1. Preheat oven to 400 degrees F.

2. Line a baking sheet with parchment paper.

3. Combine flour, baking powder, and salt.

4. Cut shortening in until mixture has a fine crumb texture.

5. Stir in milk with a fork to make a soft dough.

6. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch.

7. Cut into rounds with a cookie or biscuit cutter.

8. Place on cookie sheet, and allow to rest for a five minutes.

9. Bake for 12 to 15 minutes. Serve warm.

Source: Allrecipes.com

I've never liked tea biscuits that much so when we made these I wasn't exactly excited to taste them. It was fun making them though, the part that I like about it was that when we cut in the fat into the flour because I liked mashing it. When we made these I was nervous that we accidentally overworked the dough but they came out really nice. We must have done well because they had a nice golden brown colour and I actually liked the taste of them, which was surprising to me. Too bad there wasn't much jam though, I had mine with sugar and cinnamon so it was still pretty good. We had a little complication in the kitchen and that was that I must not have greased the pan with enough spray because at the end the biscuits stuck to the bottom. But good thing Makayla knew how to get them out because when I tried I was breaking them apart, which would have made them less appealing. During this cooking session I used my prior knowledge of kneading I learned in class to knead the dough properly. My mom really enjoys tea biscuits so when she found out I made them she wanted me to make them at home and if I do I'll make sure that I grease the pan better and that I don't overwork the dough. I really enjoyed making these because I've never made them before and it was a new experience for me and I always like learning how to make new things.