Butter cookies recipe

Unsalted butter, softened 2 1/2 sticks
Powdered sugar 3/4 cups
1 Egg
Vanilla extract 5 drops
Orange oil (1tsp)
Almond oil (1tsp)
Salt (1tsp)
Pastry flour 1 3/8 cups - don't use AP flour it won't work as easy

Step 1) Cream the butter and the sugar. Gradually add the egg , vanilla, & the oils and salt. Blend in the flour until combined.
Step 2) use a piping bag ,and a medium size tip pipe 1 2.5 centimeter rosettes on sheet pans then add sprinkles.
Step 3) bake at three 75°F until golden. Cook for 10 to 12 minutes

Pastry flour recipe

Pastry flour

Pastry flour is in the protein flour test designed to produce lighter ,more tender pastries and baked goods then all purpose flour. AP flour typically house and I had a protein content around 11% and contrast cake flowers per team can tent is around 7-8%.

Pastry flour 8.10%
Sub- Ap flour

Steps in Bread production

Baking 1 class- Steps in Bread production

1. scaling
2. mixing ➖ distribute ingredients, Hydrates flour, develops gluten, & aerates.
3. Bulk Ferment
4. punch Down
5. Dinding
6. rounding
7. Bench rest
8. shaping
9. proofing
10. baking
11. Cooling
12. Eating yummy Bread

Basic Pastry - Carmel Sauce Recipe

Basic Pastry- Carmel Sauce

4 cups packed brown sugar
2 cups milk
2 cups heavy cream
6 oz butter
Salt
2 tablespoons Vanilla extract

Mix the brown sugar, milk, cream, butter and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

Jivara Milk Chocolate Mousse recipe

Jivara Milk Chocolate Mousse

4 g silver gelatin sheets
56 g whole milk / full fat milk
56 g heavy cream
15 g granulated sugar
30 g egg yolks
235 g valrhona jivara milk chocolate 40% melted
196 g heavy cream / double cream Whipped to soft peaks

Step 1) soak gelatin in ice water until soften, squeeze out excess water and set aside
Step 2) cook the Cre’me Anglaise to 82 degrees c / 180 degrees F add the gelatin mixing well
Step 3) place the chocolate in a medium size bowl. Pour the hot cream over the chocolate. Mix well and emulsify.
Step 4) when the chocolate cream reaches 35 degrees C/ 95 degrees F fold in the whipped cream

Honey extraction 101

. 2-3 voluntolds to open hives
. Rest =1/2 will spin Honey
. 1/2 will help
. You can grow and raise 🐝 in your backyard
. Have plenty of water for the 🐝 they need it to
. 🐝 need flowers to pollinate.
.Some 🐝 live in hives others live outside
. Classes to raise 🐝 are in Benton and Little Rock - highly recommended by Lipsmeyer
. Can be very expensive when buying and making a hive
. 🐝 Queen cost around $200.00 but whole hives's you can make for free with wood
. Can buy 🐝 in Cabot
.There's no expiration date on honey
. Have a lab to get honey from 🐝
.Get half QT jars to put pure and raw honey in
. Honey will taste different when you harvest it depending on the season. Color will change as well.

New blog that I'm working on besides here

Hey there!!! It's Alisa here!!! 

Want to see more projects that I'm working on??? Well now you can it's called My project Life Story. 

This way you guys can see what goes on in my world. Even when I'm working on something new it will be there.