SLC21W3 // Making Cake Filling

dequeen (69)in #pastrychefs-s21w3 • 21 hours ago

WARM GREETINGS TO ALL WONDERFUL STEEMIANS

Participating in this contest is one of the greatest things I choose to do today. I am delighted to join another new week of pastry chef learning which I believe will help me expand and explore my knowledge in baking world 🌎🌎.

Have you ever prepared cream to fill your cakes at home? Tell us about your experience.

To be honest and deeply sincere, this is my first experience of cake cream filling at home. I have not even seen this cake filling before let alone preparation. Seeing this week steemit learning challenge, l was super curious to learn. I took it as an avenue to explore and increase my knowledge in the world of cooking.

My experience is really awesome, imagine the joy of discovering what I did not know and prepare what I have not seen or use before. It is always an exciting moment, irrespective of what challenge or difficulties we encounters. The steps was very simple, accurate and interesting but I realised that it takes consistency and concentration to achieve or produce a perfect cake cream. I deeply appreciate this learning it worth my time and expense.

✓ Prepare the pastry cream (detail ingredients and step by step) and indicate whether you followed the recipe we provided or prepared your traditional recipe for pie filling.

In this pastry cream making, I followed my teacher's instructions word for word because this is my frist time of preparing a creamy cake filling. Welcome to my preparation procedures below.

I start with arranging all the necessary ingredients in order and making sure that they are clean because in kitchen hygiene is paramount.

Ingredients

Milk__________400ml
Sugar ______ _115 gram
Egg yolks_______2
Butter_________1
Cornstarch _____50 gram
Vanilla ________1cc
Lemon peel ____a peel

Step in preparation of my cake filling.

In my already cleaned bowl, I started the preparation by adding half of the milk to the bowl and also added my lemon peel.

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I added a teaspoon of vanilla extract and keep it aside for infusion.

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In another clean bowl, I turned in the remaining milk and corn starch together, l stirred it consistently just to be sure everything is properly dissolve

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The next step comes with adding my two egg yolks and the sugar in a pot and stir constantly until it became whitened.

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Then l added the milk with the cornstarch and continue stirring until I obtained a lump-free mixture. I also turned in infused milk, but remove the lemon peel then continue stirring.

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The last thing I added was butter and cook in a very low heat, stirring constantly until my cream become thickened with a creamy smooth texture.

Then I move it from the pot to a glass bowl. The texture really looks great.

I used a plastic to wrap over my cream to prevent a hard crust from forming and I then put in my refrigerator.

✓What was the most difficult thing for you when preparing the filling?

Any time I have opportunity to create something, I always have it at the back of my mind that when there is no difficulty or pain there is no gain.

In this week challenge, the only difficulty I encountered was proper separation of egg yolks from the egg whites. There was some tiny particles of egg yolks in my egg whites.

I had this same challenge last week but l did what my teacher instructed but having the same challenge again, I simply concluded that lt could be that the egg are old ones not new.

Aside from that, I did not have any other challenges in making this cream, the steps are very simple, clear, unique and easier to follow.

✓ What additional ingredients do you think can be added to the pastry cream to give it a special touch?

From what I learnt from my teachers in this week cause, l realised that there are different types of cream as such they will definitely have different flavours that makes it has a special texture.

To me I see that in making this particular colour and texture of cream, the ingredients is excellently completed because it brings out our desires outcome.

In this week presentation we use vanilla flavour, which simply means that other extract can be used to give a special touch such as pineapple, chocolate, Banana, strawberry 🍓, coconut and cinnamon. The spices or flavour depend on individual choice.

✓ Do you have any special tips for making custard? Share them.

In my kitchen, I don't joke with hygiene, maintaining utensils hygiene is always the paramount. In this preparation exercise, If we use dirt utensils, that might result in having lumps and the face of the creamy white might even change and it will not look appetizing.

I constantly stir it. Yes it is one of the step that should be carried out to prevent any burning or having lumps. It should be Cook on a very low heat for approximately 6 to 8 minutes.

Another important thing is accurate measurement because it always give a good result not too loose or too tick.
And lastly, all the ingredients to be used must be in a room temperature.

Thank you so much for going through my post up to this point. I really appreciate your patience and kindness, I would like to invite my @adylinah @blessedlife @wilmer1988 and @kouba01 to take part in this contest.