pastry

I woke up early today, and sleep hasn’t been coming easily lately. I dozed off in the chair for a nap, probably because of the early start. I went to my cooking class and had to get there an hour early due to the buses. This week, we worked on what the others did last week: shortbread and shortcrust pastry. I’ve tried making shortbread before, but there are helpful tips you learn when someone shows you, like cutting the butter into pieces to avoid warming it too much and refrigerating it. It’s probably all in the recipe, but it’s nice to be shown—even though you could watch it on YouTube.

I moved on to the shortcrust pastry while the shortbread was in the fridge. I tried getting the breadcrumb consistency again, but it didn’t work. I ended up making more shortbread and had to restart the shortcrust pastry. I forgot the salt, so the taste will probably be flat. There’s a technique involving using a knife to cut the mixture, something about mixing it properly. I’m sure you can learn this on YouTube, but it’s nice to be taught. 

its not easy doing those courses they are quite labout intensive there is always a lot of clearning up and washing up involved.

I took my Ray-Ban smart glasses along; they were handy for timers. I also discovered today that they can set reminders too.