Baking Enrichment

Last week we had enormous fun and made lots of mess piping different colour cake mix into our cupcake cases. Whilst making a mess we had to also separate our egg whites, which was breaking boundaries with new baking skills. The end product was colourful tasty treats!

This week we went for a more savoury approach to baking, focusing on the skills involved in pizza dough, we hydrated yeast, with warm water, crossed the boundaries of science and baking by adding sugar to get our yeast respiring, then added it to our dry mix. After some hard work mixing and the kneading our dough, we allowed the dough to proof, again some more science. Finally we created yet more mess, with flour all over the place rolling and flattening, stretching and shaping our dough, before adding our tomato base, cheese and various toppings, pineapple is not for everyone? Again thank you to Mr Lee for helping our and all of this terms bakers!

See you next week

Miss Patten