Our last week was a pretty mild one. On Monday we made apple strudel. We made this one before in our last class but we used pre-made phyllo dough. This time we made the dough and stretched it out. It had to be stretched to 3 feet by 4 feet, it was pretty much transparent and looked like an animal hide. The difficult part is not tearing holes in it. You end up filling it with apples, cinnamon, sugar and raisins so if you get a hole in it all your fillings will ooze out. It was a pretty fun and I managed to not tear any holes. Other people weren't so lucky. One of my classmates asked our instructor for help and he replied, "I usually let you guys sink or swim on this one." He pretty much cut us off on all help the last week of class.
We made another batch of cinnamon bread this week too but the make up was a little different. We used all purpose flour instead of bread flour so the texture of the bread was quite different, much softer. Then we spent 2 days making croissants for our final practical. Shock of all shocks, I got 100%. I didn't think it was possible actually. That has never happened. Just look at those flaky layers!
Next up: Cakes!