Bake Club Online Season 5

We continue on our baking journey with tips and techniques from pastry Chef Bec. Another Online On-demand season containing four modules, we discuss gelatin, recipes using lemons, pastry, the creaming method for cookies (not my preferred, but some do), sweet yeasted buns and more

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The Usual Stuff: What is Bake Club Online and Onsite?

Our fifth Season of Bake Club will be delivered a little differently. We hope you love this new format.

This first part has all the information you may have seen before, so for our regulars, recap or skip. ;-)

Have you read this first bit before?

Welcome to “Bake Club” online.

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Bake Club Thermomix or Conventional Methods

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A Little More On What To Expect

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A little lesson before you start

Basic Ingredients We Use At Bake Club:

This is a list of ingredients that we use at Bake Club. Having the same things will help you create the same results as we do in our Onsite meetings.

Our Bake Club Pantry

Handy Downloadable Shopping list

18.7 KB

Bake Club Season 5 Module 1

Bec's Tips for Module 1 Recipes

eBook: Season 5 Module 1 Conventional Recipe eBook

1.58 MB

eBook: Season 5 Module 1 Thermomix Recipe eBook.pdf

1.6 MB

A Little Bit on Gelatin

Let's Talk about Lemons:

Lemon Curd:

Custard:

Video: How to process your 1-2-4 pastry

4 mins
58.7 MB

Video: How to line your tin with shortcrust pastry

5 mins
71.9 MB

Video: How to blind bake your pastry

1 min
9.81 MB

A Few More Tips From Bec On Making Pastry:

Gluten and Pastry:

Bake Club Season 5 Module 1: Quiz

Bake Club Season 5 Module 2

Video: Bec's Tips, Working With Filo

6 mins
136 MB

Making a galette.mp4

5 mins
125 MB

Video: Lining your pastry with paper and beans

1 min
9.81 MB

Bec's Recipe Tips For Module 2

Savoury Bakes: They're not complicated!

No Soggy Bottom - Tip Number One:

No Soggy Bottom - Tip Number Two:

No Soggy Bottom - Tip Number Three:

No Soggy Bottom - Tip Number Four:

No Soggy Bottom - Tip Number Five:

Making Galettes: The easy tart to make when you follow the rules

eBook: Bake Club Season 5 Module 2 Conventional Method

1.7 MB

eBook: Bake Club Season 5 Module 2 Thermomix Method

1.71 MB

Bake Club Season 5 Week 3

Types of Cookies

The Creaming Method For Cookies

How do you know when to remove your cookies from the oven?

Most Cookies Need to Chill out!

Ratios: Using recipes that have mixed weights:

Bec's Recipe Tips: Module 3

eBook: Bake Club Season 5 Module 3 Conventional Method

1.78 MB

eBook: Bake Club Season 5 Module 3 Thermomix Method

1.79 MB

Bake Club Season 5 Module 4

Quick Sweet Yeasted Buns

Video: Making scrolls, rolling ,spreading the filling and portioning

5 mins
115 MB

Bec's Recipe Tips: Module 4

Making pinwheel flowers with pastry

3 mins
38.9 MB

Types of Bread

Thermomix and The Bread Machine bread

If you want to know more about bread making...

eBook: Bake Club Season 5 Module 4 Thermomix recipes

2.23 MB

eBook: Bake Club Season 5 Module 4 Conventional recipes

2.22 MB

I know, it's not finger buns but you can use the same method, Making Bahn Mi at home

What we use at Bake Club this term

Items we use at our Bake Club Meetings

Friand Tin

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Tart Tin

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USA hand made non stick Square tin 20 cm

USA Machine Made non-stick 20 cm Square pan

USA Cookie Sheet (No Sides)

Pastry Brush

Biscotti Tin. Silly name but brilliant tray

Rectangular pan

Mandolin

Peeler Just a quality plain variety is great