Kitchen Tools and Appliances

SCONE LAB

This was the scone lab. It was a pretty successful lab, mainly because the scones were light and flakey. They tasted buttery and when I added the blueberry compote, it made it sweater. The only challenge was the dough was really sticky and my group and I thought we had to add more flour. We then realized it was only becoming sticky because we were over kneading it and the head from our hands where making the butter melt. For this lab, we used the pastry blender. The pastry blender is handheld appliance and it had a handle and horizontal wires. It was really useful because it would have been to tough to use a hand mixer, or a whisk, and the pastry blender was easier to maneuver. The pastry blender is mainly used to cut down hard fats like butter and mix them into flour. Most of the time when you begin to use the pastry blender the mixture sticks to it but as you continue to work through it, the mixture slowly falls off. Its is satisfying to work with your hands and using other tools makes a bigger mess and it takes longer to clean. https://bakingbites.com/2016/03/how-to-use-a-pastry-blender/