Happy and wonderful day, friends, today excited, I am pleased to share with you for the first time in this great community a new experience in the pastry and baking course I started recently, I will tell you about my first two days in the course. I will tell you the details and what we learned.
隆Feliz y maravilloso d铆a, amigos!, hoy emocionada, me complace compartir con ustedes por primera vez en esta gran comunidad una nueva experiencia en el curso de pasteler铆a y reposter铆a que comenc茅 recientemente, les contar茅 sobre mis primeros dos d铆as en el curso. Les comentar茅 los detalles y lo que aprendimos.
On Tuesday, September 5th, I went to a meeting at the Mayor's Office of the municipality of Revenga, here in the Council where I live, the scheduled time was 8 a.m. and it was about issues related to our urbanism. To my surprise, mid-morning, Mrs. Neida, a community leader, arrived, informing and inviting us, if we were interested, to participate in the different courses that the Ince m贸vil is giving to the community.
El d铆a martes 05 de septiembre, me dirig铆 a una reuni贸n en la Alcald铆a del municipio Revenga, aqu铆 en el Consejo donde resido, la hora pautada era a las 8 a.m. y se trataba de temas relacionados con nuestro urbanismo. Para mi sorpresa, a media ma帽ana, lleg贸 la Sra. Neida, l铆der de comunidad, informando e invitando, si est谩bamos interesados, a participar en los diferentes cursos que el Ince m贸vil est谩 dictando a la comunidad.
They offered several courses, including sewing, pastry and baking, bakery, barbering, to start with. I was interested in the pastry and baking course, so I asked about the timetable. I was informed that it would start that same day at 10 a.m., and of course, I stayed to start. We were told that the first class would be held in classroom 4 of the university village here in the municipality, and those interested could go to the classroom where the teacher was already in the classroom.
Ofrecieron varios cursos, incluyendo costura, pasteler铆a y reposter铆a, panader铆a, barber铆a, para comenzar. Me interes贸 el curso de pasteler铆a y reposter铆a, as铆 que pregunt茅 por el horario. Me informaron que comenzar铆a ese mismo d铆a a las 10 a. m., y por supuesto, me qued茅 para empezar. Nos indicaron que la primera clase se llevar铆a a cabo en el aula 4 de la aldea universitaria, aqu铆 en el municipio, y los interesados irnos al aula que el profesor ya estaba en el aula.
Upon entering the classroom, we started a dynamic to get to know each other a little better. Each participant gave his or her name, and the teacher wrote his or her name and telephone number on the board.
Ya al entrar al aula, comenzamos una din谩mica para conocernos un poco mejor. Cada participante dio su nombre, y el profesor escribi贸 el suyo en la pizarra junto a su n煤mero de tel茅fono.
Professor Douglas is a graduate in various areas related to cooking.He provided us with a wealth of information about the culinary field, and we all shared and contributed our points of view, as well as our working methods, tricks and tips that we apply in our kitchens when preparing a variety of dishes. This class focused mainly on introduction, getting to know each other better and theoretical aspects.
El profesor Douglas es graduado en varias 谩reas relacionadas con la cocina. Nos proporcion贸 una gran cantidad de informaci贸n sobre el campo culinario, y todos compartimos y aportamos nuestros puntos de vista, as铆 como nuestros m茅todos de trabajo, trucos y consejos que aplicamos en nuestras cocinas al elaborar una variedad de platos. Esta clase se centr贸 principalmente en la introducci贸n, conocernos mejor y en aspectos te贸ricos.
She told us what the theme of the first class would be and what it was about, indicating the cake recipes on the blackboard. The dynamic consisted of each participant bringing an ingredient or collaborating by grams to prepare the recipes for the cakes that we were going to make in the first class:
- Basic cake
- And brownie
Nos inform贸 cu谩l ser铆a la tem谩tica de la primera clase y de qu茅 se trataba, indicando en la pizarra las recetas de las tortas. La din谩mica consistir铆a en que cada participante trajera un ingrediente o colaborar谩 por gramos para preparar las recetas de las tortas que 铆bamos a hacer en la primera clase:
We wrote down the ingredients that would be needed. She also informed us that she would open a WhatsApp group to keep track and keep us organised.
For the basic cake or sponge cake:
200 grams of all-purpose flour
-200 grams of sugar
-10 eggs
-1/2 litre of milk
-250 grams of margarine
-15 grams of baking powder
-20 grams vanilla or cream
For the brownie:
-125 grams of cocoa
-450 grams of sugar
-280 grams of margarine
60 grams of all-purpose flour
-20 grams of vanilla essence
-4 eggs
-100 grams of walnuts
-100 grams of chocolate drops
-2 grams of salt
Anotamos los ingredientes que ser铆an necesarios. Adem谩s, nos inform贸 que abrir铆a un grupo de WhatsApp para llevar un registro y mantenernos organizados.
Para la torta b谩sica o bizcocho:
-200 gramos de harina todo uso
-200 gramos de az煤car
-10 huevos
-1/2 litro de leche
-250 gramos de margarina
-15 gramos de polvo de hornear
-20 gramos de vainilla o nata
Para el brownie:
-125 gramos de cacao
-450 gramos de az煤car
-280 gramos de margarina
-60 gramos de harina todo uso
-20 GR de esencia de vainilla
-4 huevos
-100 gramos de nueces
-100 gramos de gotas de chocolate
-2 GR de sal
He also mentioned the collaboration of a one-time fee of $2 per participant to cover recurring expenses, such as gas, detergent and disinfectant, to keep the environment where we will elaborate the recipes clean and safe. In addition, a percentage of this fee will go to support the instructors.
Tambi茅n mencion贸 la colaboraci贸n de una cuota 煤nica de $2 por participante para cubrir gastos recurrentes, como el gas, detergente y desinfectante, para mantener el ambiente donde elaboraremos las recetas limpio y seguro. Adem谩s, un porcentaje de esta cuota ser谩 destinado a colaborar con los instructores.
This course will last from next week until week 8, which would be the final week. In other words, it started on 12 September and will end in mid-October this year. That said, the class ended and we agreed to meet at the Alcatraz House at 8am.
Este curso tendr谩 una duraci贸n desde la pr贸xima semana hasta la semana 8, que ser铆a la semana final. Es decir, comenz贸 el 12 de septiembre y concluir谩 a mediados de octubre de este a帽o. Dicho esto, la clase finaliz贸 y acordamos encontrarnos en la Casa de Alcatraz a las 8 a.m.
On Tuesday 12 September, I got up early to get things ready before leaving for the course which started at 8 a.m. I had to contribute 100 grams of cocoa. I took the bus and when we arrived at Casa Alcatraz, the teacher met us and began to ask for help to organise all the ingredients to weigh it and start with the first cake
El martes 12 de septiembre me levant茅 temprano para preparar las cosas antes de irme al curso que comenzaba a las 8 a.m. Me toc贸 colaborar con 100 gramos de cacao. Tom茅 el autob煤s y al llegar a la Casa Alcatraz, nos recibi贸 el profesor y comenz贸 a pedir la colaboraci贸n para organizar todos los ingredientes para pesarlo y empezar con la primera torta.
At the beginning of the class the teacher informed that we will get a certificate from Ince as well as a certificate of food handling, we have to buy a filipina, an apron and a cap and comply with the hygiene measures, we will have a timetable of 5 hours with 25 participants, the group was divided into 2 days.
To start with the recipes, the first thing to do is to turn on the oven and grease the baking trays. The teacher suggested using vegetable shortening.
-Para comenzar con las recetas, lo primero que debemos hacer es encender el horno y engrasar las bandejas. El profesor nos sugiri贸 utilizar manteca vegetal.
We start with the preparation of the brownie. One of the suggestions is to use bond paper for greasing because parchment is very expensive. The teacher taught us everything about each ingredient, such as the butter and the flours we should use, which is the best brand and which we should not use. He also explained that we should always sift the flours and that the cocoa should be mixed with a paddle, as the idea is that it should be caked. For this cake, all-purpose flour should be used and neither bicarbonate nor baking powder should be added. Regarding the eggs, he advised us to place them in a separate container, one by one, to avoid any of them being damaged and ruining all the ingredients. He also told us to preheat the oven to a temperature of 125掳 to 130掳 for approximately 20 minutes.
We continue with the recipe for the basic cake or sponge cake. Follow the same procedure as in the oven and grease the cake tin. Next, separate the egg whites from the yolks and use a mixer. In a bowl, we aerate the eggs and sprinkle the sugar so as not to interrupt the friction process and allow bubbles to form until they reach firm peaks. We must cream it so that it has a sandy texture. We cannot add the egg yolks at this point, as they will make the mixture runny and not fluffy. Beat the egg yolks in another bowl with the other half of the sugar until they are well dissolved and have a whitish colour.
Then gradually fold in the egg whites in a clockwise motion in one direction only. Then add the flour and finally the vanilla, as the eggs dilute the essence and the flavour is lost. It is important not to beat the biscuits during this process in order to maintain their texture.
Continuamos con la receta de la torta b谩sica o bizcocho. Realizamos el mismo procedimiento del horno y engrasamos la tortera. Luego, separamos las claras de las yemas de los huevos y utilizamos una batidora. En un recipiente, aireamos los huevos y espolvoreamos el az煤car para no interrumpir el proceso de fricci贸n y permitir que se formen burbujas hasta llegar al punto de nieve. Debemos cremar para que quede con una textura arenosa. No podemos agregar las yemas en este punto, ya que har铆an que la mezcla se bajara y no quedara esponjosa. Batimos las yemas en otro recipiente con la otra mitad del az煤car hasta que se disuelvan bien y adquieran un tono blancuzco.
Luego, unimos las claras de forma gradual y en movimiento envolvente en sentido de las agujas del reloj y en una sola direcci贸n. Despu茅s incorporamos la harina y, por 煤ltimo, la vainilla, ya que los huevos diluyen la esencia y el sabor se pierde. Es importante no golpear las tortas durante este proceso para mantener su textura adecuada.
All photos are my property and those of the teachers of the course, Edited with the free canva application.
Dividers made in canva app
Translator used: https: www.deepl.com
Todas las fotos son de mi propiedad y de los profesores del curso, Editadas con la aplicaci贸n gratis canva
Separadores hecho en app canva
Traductor utilizado: https: www.deepl.com
