During the chocolate and the confections course, I gained weight and knowledge, I enjoying the course, I made the green tea truffles, coffee flavor caramel mous, those all my favorite things, I’m really satisfied with this course.

First of all, from theory class and presentation which I learned the cultural-historical significance of chocolate, since Mayas had a verity of used for cocoa beans and treated them with tremendous respect, the cocoa accompany with human’s civilization develop; and we know the processing form cocoa bean to chocolate.Image


For me the most familiar part is the types of chocolate, because Yan and I did the presentation of this part, during research, we are surprised with those many of different chocolates, it is beyond my imaginationSlide24


Slide29 Slide23

Secondly, we learned several concepts, the most important one is chocolate tempering, at the beginning, and we can’t get nice tempered chocolate, they are not gloss and hardness, they don’t have nice colour and solid structure, but, after practice we get the expiries of tempering, we can handle those three things: temperature, time and movement. There are two methods used in our lab for tempering chocolate, one is marble method, another one is seeding method, it is interesting, when I fist time try seeding method, I love it more than marble method, because I got perfect tempered chocolate without messy, as a lazy people, I prefer this way, you just melt the couverture to the right temperature 40-45C, then add 1/3 of small chips stir until melted, see, easy and no extra work, I’d never use marbling method, but never say never, first time I was lucky, but the good luck just once, the second time I spend lots of time to temper the chocolate in seeding method, it’s kind of dispirited, we have to check the crystallization again and again, so I go back to the marble method, I have to say, there is no easy way to go, just fellow the rule and practice.




For dipping chocolate, we need more patience, dip it one by one,when I made caramel mous, I was hurry to finish all the products, so I lost my patience, I pushed the chocolate too much, and the filling come out of the caramel mous! I will remember this mistake, next time, when I feel anxious, just stop and take a deep breath, until I can focus on my job! I hope my products have a good look and customers enjoy this sweet products with happy! So I can proud of it!


Finally, for the confection part, we made some cute and soft fruit jellies; delicious caramel mous and nougat,

We had one-day sugar class, it was really fun except burn hands part, we learned several ways to get different texture sugar show piece, when we watching instructor demo, we thought that is easy, a piece of cake, we can deal it, but our turn to hand a piece of hot sugar, it is like BBQ your hands, fortunately, our first show piece not bad,

In lots of chocolate store, they always use chocolate coating apples, strawberries etc, it looks pretty and yummy, kids love it and I really want to try .




Reflective journaling for aeration &emulsification

Reflective journaling for aeration &emulsification


[All sense of my week]

I‘ve had so much fun on our cake week, I’m sweet tooth, one of my favorite desert is cake, when I was little girl, my grandma told me, cake means happiness, happiness is sharing, she always right, when I sharing cake with my family and friends, it makes me feel like living in paradise. Otherwise, since we learning aeration and emulsification, the lab work becomes more interesting, air raising cake, and emulsification means two or more lonely, immiscible, independent cool stuff get together to be one thing! Just like science.

Before I take baking class I can’t image how difficult to make a cake, even a simple sponge cake, if you missed one step or one detail, you can’t get a sponge cake. This is a sweet job, also is a serious job too. These three concepts of cake-mixing method are we learned.

  • Creaming method

Creaming method usually for high fat cakes, they containing greater amounts of sugar and fat, first of all, we have to scale ingredients accurately, and their must be in room temperature, too cold ingredients can’t foaming well; then we use the paddle beat the butter slowly until it creamy, put sugar in it, until the mixture fluffy add liquid; one of the most important thing is scrape down the sides of the bowl, at the end, add the sifted dry ingredients in, remember one word” alternating” it means successive change from one thing to another and back again, so, alternating with the liquids is necessary. We used creaming method for yellow butter cake, chocolate butter cake.

  • Sponge method

Sponge method usually for low fat cakes, they are made with egg foam, whatever you make, first thing you need to do is scale all ingredients accurately, for sponge method, we just combine the eggs and sugar in a bowl, put bowl in hot water for warm the mixture to around 43°C, cause warm temperature gives the cake nice volume, then, pour the mixture into the mixer, whipping it at high speed, when the mixture thick fold in the sifted flour, we did this process by hand, gently fold until no dry flour in it. When everything done, you can’t leave the batter in outside so long, you’ll loss the volume of cake.

  • Angel food method

Angel food method also for low fat cakes, not like sponge cake, it just use egg whites, that’s why angel food cake shows white, airy and lightness, so people call this cake for angel food, the procedure is have scaled ingredients in room temperature, then, beat the egg whites until they foam soft peak, add in cream of tartar and salt near the beginning of the beating process, after that sift the dry ingredients and fold until they blend well, but don’t spend so long time to fold, the same reason with sponge cake, it will loss the volume of cake. Finally, deposit the mixture in pan and bake it immediately, for angel food cake we use the ungreased pan, because when the cake baked, we’ll upside down the cake for hold the shape.

The creaming method reminds me think about another creaming method for cookie, which we learned before, their procedure pretty alike, but different part is cake is moisture, it contain more water than cookie, so, we alternately add water with the flour when we make cake, we usually add all water at once when we make cookie.

There are some challenges to me, but all about details, for addressing those challenges, what can I do is pay more attention when I baking. Focus on three main field, environment, method and ingredients; I’ll try my best to familiar with every kind of product, more practice and thinking.


So far, I know something about aeration is blend air in, to rising cake and give it texture without chemical leavener. In particular is some tiny, mini, petty, puny bubble of air, they are created by whisking or beating, then make the batter of cake foaming.

There are three factors contribute to stable air cell development.

  • Correct temperatures of ingredient, if ingredient too cold is difficult to form air cells, too hot either.
  • Correct mixing speed, middle speed is fine, if in high speed, you can’t get evenly air cells, you have to low down speed to blend for several minuets to consistency the mixture.
  • Granulated sugar is perfect choice, too fine or too coarse is not good to produce air cells.

In lab, we used creaming method, two-stage method and one-stage method for high fat cakes, for low fat cake, we used sponge method, angel food method, those methods are working and successful, cause we follow the rule to do every steps, for example, when we made sponge cake, we whipping eggs and sugar, the mixture had correct temperatures which around 38°C, at beginning, we used high speed, the final stage we low down the speed to keep air cells.

[Cake type]

For this week we learned so many different types of cake, they belong to two big parts:

  • High fat cakes: yellow butter cake, chocolate butter cake,
  • Low fat or egg foam cakes: yellow sponge cake, chocolate sponge cake, angle food cake, jelly roll sponge, chocolate jelly roll sponge.

From make those cakes by hands I understand the theory of aeration and emulsification intensively.

Especially making angel food cake, the theory ask for clean egg whites and mixing bowl, no any fat contain, if not, it won’t foaming, so, we treat angel food cake carefully to make sure it successful.

Certainly, different type cake, I use different method, it depend on what is I making.

For high fat cakes, we use:

  • Creaming method
  • Two-stage method
  • One-stage method

For low fat or egg foam cakes, we use:

  • Sponge method
  • Angel food method
  • Chiffon method

I am so exciting to look forward to next week, way to go!!!









reflective journaling for lamination

Reflective journaling for lamination


For lamination course, I have to say it’s easier than I thought, thanks to our super powerful sheeter!! (Even it is not easy to control usually) everyone knows the dough always shrink or sticky, it’s hard to working on it by rolling pin. The sheeter saved lots of time. What did I see/ hear/ smell? Of course, the answer is Butter! Butter! Butter! Lamination is the process of alternating layers of dough and butter when making pastry, it means dough- butter- dough- butter –dough- butter~~~~~~~~they form the layers, called lamination.

We learned 3concepts about lamination dough, there are puff dough, croissant dough and Danish dough. They are very tricky, look similar, if you are not a professional baker, you even can’t find they are different. I’m professional, so I can explain what’s different between those 3dough. Puff dough has no yeast; using four- fold method for rolling in. puff pastry rises when water in dough evaporates into steam, expanding into gaps between dough layers. Croissant dough and Danish dough has contain yeast, they using three-fold. But Danish dough is richer than croissant dough, (just like Bill Gates and me, we are the same human being, but he is richer than me). After we got the method of handling the dough down, we basically just need good time organization and patience for lamination dough, give the dough and butter enough time to chill and rest. Be patience and be careful.

We’ve taken baking class for half year, we know basic function of most ingredients, those knowledge can help us understand theory of baking well, if I know what kind of ingredients we used in my recipe, I just know what is going on with the dough, I always trying to make connection with something we learned before, for example, we learned fermentation dough, so we know how dose yeast working, we are familiar with scone, so we know butter can rise dough without yeast, and so on. Otherwise, baking with thinking, except technical problems, just using horse sense to understand it. As we know, butter is the preferred fat for lamination dough, cause it gives nice flavor and high qualities.

What surprised me? Before I taking baking program, my one of favorite breakfast was croissant with jam. Since I know there is a hell lot of butter in this, I just worried about calories, this is dialectic life, yummy foods always with fat, maybe, once in a while it won’t hurt me much : ) just enjoy life.

The challenge was temperature control, if the dough and butter are not cold enough or not consistent, it will difficult to sheet and the butter will spill out the dough; if the proofer temperature is too high or oven temperature too low, also the butter will run out the product, what can I avoid these problems, just pay more attention with my products, make sure the exactly right temperature should be. For the next week, I hope we can practice more by own and figure out some detail questions and try our best to make everything is perfect.

Dough handling

For lamination dough, one of problem is butter (fat) makes dough harder to handle, the butter block and the dough should be consistency cold, but the butter neither too soft nor too hard. If the fat is too soft, it can ooze out of the dough or the dough will absorb it and prevent any layering from occurring in the final product. If the fat is too hard, it will be broken into small pieces during the rolling out process and create tears in the dough with uneven layering of fat. Otherwise, we can add flour to butter for absorb water in butter.

Proofing and baking

  The proofer temperatures should not too high, it will melt the butter, The baking temperatures should be 200-220°C, for puff dough, the cooler temperatures can’t create the layers well, too high temperatures will set the crust too quickly, but soggy inside.

Properly proof and bake frozen croissants and Danish is defrost first, then punch out some air, the proofer temperature has to be low, to prevent the butter from melting, then give them time to fermentation. For puff dough proofing has to be low, and the oven temperature should be high!

lastly, I made a picture to show how much I learned about lamination dough!


reflective journaling for fermentation (reflection on weeks)(fermentation)(shaping and moulding techniques)


Since we learned fermentation course, I’ve set up the Beatles song “ Oh, loaf is all I knead” as my alarm clock, it shows how much I love bread class. We learned a lot about fermentation, it is so interesting, it likes science, from this course we understand the basic baking principles, lean and rich yeast dough; artisan bread, we can smell the sour of the dough, watch the rising of the dough, and taste those different breads. I had so much fun.

I learned three basic methods of mixing dough.

  • Straight dough method
  • Modified straight dough method
  • Sponge method

[1] Straight dough method is simplest form, it called all in method, just combine all ingredients in the mixing bowl and mix, for yeast evenly distributed in the dough, it is therefore safer to mix the yeast separately with water.

  • Soften the yeast in the water. Ideal temperature is 26c
  • Combine the remaining ingredients, in the mixing bowl. Add the dissolved yeast.
  • Mix to a smooth, developed dough (use window test).

[2] Modified straight dough method usually for rich sweet dough, the straight dough method is modified to ensure even distribution of fat and sugar.

  • Soften the yeast in part of the liquid, using a separate container.
  • Combine the fat, sugar, salt and flavorings and mix until well combined, but do not whip until light.
  • Add the eggs gradually, as fast as they are absorbed.
  • Add the flour and yeast. Mix to a smooth dough.

[3] Sponge method which allows yeast to speedily and fully ferment and activate with part of the flour and water in the recipe and later incorporated with the remainder of the ingredients. I feel this method offers a better texture, rise and taste for very rich or heavy yeast dough recipes compared to the straight dough method. Sponge dough is prepared in two stages. This procedure gives the yeast action a head start.

  •   Combine the liquid, yeast and part of the flour. Mix into a thick batter or soft dough. Let ferment until double in bulk.
  • Punch down and add the rest of the flour and the remaining ingredients. Mix to a uniform, smooth dough.

Everything is new for me. But the most interesting and make me surprised is the history of sour dough (our kitty) Since we made kitty I know which sourdough is the oldest and most original form of leavened bread. The oldest recorded use of sourdough is from the ancient Egyptian civilizations. It was probably discovered as most things are by accident. I wonder maybe there was a super lazy wife made that accident, then use the sourdough baked delicious bread, which they’ve never ever eaten it before. If you simply mix any ground up grain with a liquid such as water or milk and let it sit in the open air at room temperature, wild yeasts in the air will settle in the mix, eat the natural sugars and convert them into lactic acids which give it a sour flavor. They also give off alcohol and carbon dioxide. The carbon dioxide is what will cause the bread to rise. When worked into bread dough, the bubbles get trapped into the structure of the bread, and that is the little holes that you see. When I check the history of sourdough, I found the first recorded civilization we know about that used sourdough was the Egyptians around 1500BC. That really surprised me.

Of course, there were challenges for me; one of challenge was funny, I was fear of rack oven cause I’ve watch a horror movie about that, as a baker, how can I say I’m scared of rack oven? Someone is acrophobia, someone is bacteriophobia, and I am rackovenphobia, but it was not a big problem, I figured out, when I using rack oven, I tried focus on my work, don’t thinking something else, and take a deep breath, practice more, so I don’t have fear any more. Another challenge was the water temperature; we need accurately right water temperature for melt yeast, at the beginning, I spend so many time for measure it, but now I can easily testing water temp with finger, then use thermometer to make sure it is right or not.


As we know, without fermentation by yeast, a living and natural product, we could not obtain the equivalent of bread. Fermentation is the process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol. This release of gas produces the leavening action in yeast products. The alcohol evaporates completely during and immediately after baking.

There is three yeast forms: fresh yeast, active dry yeast, and instant dry yeast. The dosage of yeast for bread making, the amount of yeast used is between 2 and 5 kilos of compressed yeast for 100kilos of flour. In practice, this proportion varies effectively according to the baking process and the temperature of the bakery. In 100 grams of flour, 1 to 10 million micro organisms live among which only 30,000 are the so-called wild yeasts. A standard amount of 2.5 grams of baker’s yeast for 100g of flour provides 25 billion yeast cells. This is the proof that baker’s yeast is predominant in the bakery fermentation, fermentation begins as soon as the yeast is in contact with the mixture of water and flour. During the bulk fermentation, we let the dough rise for a first time, then the physical properties of the dough extensibility and elasticity are modified, thus completing the kneading action. This is an important stage on which depends the final quality of the bread: external and internal characteristics, taste and aroma. Before molding the dough requires some rest so that the dough pieces may relax, in order to recover some extensibility. Temperature is so important for yeast fermentation. Yeast will ferment at any temperature between 1-40°C, if the temperature is too low, fermentation will be slow and acidity will be produced, on the other hand, a high temperature promotes excessively rapid fermentation and the development of “off” flavors. So, most production breads are fermented at a temperature of about 25-27°C. at 60°C, yeast is killed, fermentation stop.

There is three main factors contribute to the rate of fermentation: Fermentation time, temperature and specific ingredients in dough formulation.

  • Fermentation time. This factor determines the amount of time yeast gets to act on the sugars present in the ferment, whether it is a sponge, brew, or straight dough. While the rate of fermentation declines with time at a constant temperature, it does not completely stop. However, the longer the fermentation time, the higher the degree of fermentation.
  • Fermentation temperature. Like any other living cell, the various enzymatic activities of the yeast cell are closely tied to the temperature of the environment. Therefore, higher ferment temp increase yeast activity.
  • Specific ingredients in dough formulation. Generally, stiffer dough takes longer to ferment as compared to slacker ones. With additional water, the soluble solids are diluted, and the osmotic pressure on the yeast cells is reduced. In other side, the presence of high concentrations of sugar and salt is retarded the yeast fermentation.


For me to manage the fermentation rate of my dough, it depends what condition it is, if it necessary to slow down my dough’s rate of rising, I usually bring dough from the mixer at a colder temperature, cause the colder the dough, the slower the rate of fermentation. If it is bulk dough, what can I do is divide it into smaller pieces, the larger a piece of dough is, the longer it takes to cool down or warm up. However if my dough is not rising fast enough, I will keep the dough at warmer temperature for a longer time. For example, use warmer water for dough mixing, to create the quickest rate of fermentation, let the dough bench rest for a longer time before putting it into the cooler, the longer dough is at room temperature, the faster is fermentation. Otherwise, longer proofer can help rising too.

(Shaping and moulding techniques)

Part of the craftsmanship in making bread is the attractive shapes and styles of a wide array of breads, from large loaves, small buns and everything in between. During bread class, we learned a range of dough to be able to made most bread shapes. We learned artisan breads, baguette Cuban bread, pan bread rolls and sourdough bread.

 For baguette. Press the dough with the heel of your palm into a rectangle roughly 20-25cm or 8-10 inches long. Fold this dough in half (width-wise) and press to seal. Fold again in half to make a long loaf. Find the seam and pinch it shut if it seems open.

Roll out the dough. Using palms, start at the middle and roll the dough outwards. The bread should end up a little fatter in the middle and thinner at the ends. In practice, do not roll out a loaf bigger than you can bake.

Make the loaf. Turn the cylinder of dough over and pinch the seam and gently roll with your hands from the middle out to make a shorter and fatter loaf. To make a Vienna loaf shape, the bread should be noticeably fatter in the middle and this is done using very light pressure applied to the ends of a round loaf so it makes an oval shape

For round loafs. Gather the dough and place hand to the side of the dough, palm facing the dough. Press the side of the ball with the edge of hand and press down, pushing it forward. The dough should rotate as we do this.

Make a plait with the bread. This is just like plaiting hair, otherwise we may look at the three portions as a simple pattern, folding one strand over another: 1 over 3, 3 over 2, 2 over 6, and so on until you run out of dough.

What other shaping techniques do I want to learn? I think is croissant shaped rolls. May be we are going to learn it later, I am looking forward to it.




























Reflective journal 5 (The self in the context of teamwork)


For the past week with Parry we had memorable time. As individuals, we have different personalities, values and attitudes, skills and experience and whether we want to or not, it is in our human nature to perceive the world through our own set of lenses. Parry given us three websites to do the personality test, that was a wonderful chance to answer these three questions: who you really are? What can you do? What change will you need to make in the future?

My test result shows I am kind of person which extraverted, intuitive, thinking, judging (ENTJ), this kind of personality often find themselves in occupations that require good analytical and planning skills. ENTJs build successful careers in the areas requiring considerable organizational skills and intellectual efforts, presenting a challenge, and calling for creativity. They are greatly represented in technological and management consulting companies among engineers and developers, and among high- and mid-rank managers. They are also able to realize their potential in start-ups where they often fulfill management positions or take responsibility for the whole project. Determines occupations and areas in which ENTJs find them most fulfilled and content, are most successful, and therefore are most represented in.

Actually, this test result were surprised me, before the test I had a little bit doubt, but it is explained who am I accurately, it is make sense, cause when I was journalist these personalities helped me a lot, as a journalist you can’t be shy, the work asks you have excellent communication skills with everyone, and sensitive with news, trust your intuitive, the important part is you have to be a thinker with judging. There was a story between me and my team can explain how I have contributed and participated, my editor given us a topic about food safe, there was a food factory used unsafe food additive in flour which can make flour more white and good look, but it is unhealthy. At the beginning, we have to teamwork with each other to make a plan, then, we trust our intuitive, we can’t just take things on face value, even the boss of the factory didn’t admit they did bad thing, but from thinking and judging, we know we have to dig around until we get facts, finally, we did good job from our dedicated and determined.

Since my family moved to Canada, I dedicated to be a professional baker. I think my personality also can help me to contribution to teams in the future. From test I just know that I am a realist in the most basic sense of the word. Not only because my thinking is based upon a clear view of how things actually are in the world around me but also because my ideas and strategies are structured around those unambiguous “down to earth” commonsense beliefs which sum up the obvious and undeniable in life. I have several strengths also can contribution to teams or bakery:

  • High self-confidence. I trust my abilities and do not hesitate to express my opinion. So when I baking with confidence, it is easier to make success.
  • Strategic thinkers. I have no difficulties making long-term plans and approaching problems from several different angles. Especially in bakery, whatever you are a baker or a owner of bakery, problem always happen, find solution to figure it out is so important.
  • Energetic. I enjoy leading people and putting plans in action. Energize and motivate my team members. When I baking, usually need to stand long time and washing and pick up heavy staff, it asks people energetic.
  •  Very efficient. I do not like inefficiency, irrationality and laziness, I always seeking to root out such behavior where I go. As a baker, you must be efficient, customers can not wait your prepared long time, when people waiting with hungry, their easily turn to angry, efficient not only meaning fast, also means organize and professional.

So, my conclusion is I can contribution my strengths to teams in the future, and make a positive change for my weakness.


reflection 4

Reflection 4


For the past two weeks, I have to say I’ve had the best experience about merchandising and customer service. We did teamwork very well, It gives me confidence which I can be a good baker in the future.

(Day 1— Day 2: Baking station)

   The duty of baking station was baking pizza; my partner Yan and I followed the steps one by one seriously, and make sure we didn’t miss any process, before neither of us didn’t have any experience about baking pizza, but Lorry taught us with patience, when we baked six different types of pizza, and when we saw our customers enjoyed, we’ were so proud of ourselves.  What did I learned from baking station? The answer is multitask. If you want done your work efficiently and nothing goes wrong, you have to training yourself care detail and multitask at the same time. For example, when customer gives the order, we have to remember who ordered which kind of pizza and how many slices they ordered, at the same time, we had to care of pizza in the oven, avoided burn them. The first day was tough, but the second day after the training we did everything prefect.

(Day 3—Day 4: team leads station)

  Even I loved baking station so much, but for everyone gets chance to learned different stuff, we have to move on the next station which team leads station. Just like a team leader, we had to support all other stations in their duties and make sure all products has come up from labs and storage room. After worked at this station, I summarized a few of ideas to help me to be a good team leader in the future.

  1. Listen to others. You should always ask people what their opinion is. Try to incorporate them whenever it’s feasible.

  2. Take in other’s suggestions. When someone gives you an idea, work on it. Think of how you can improve on it.

  3. Enjoy your station. Even though in team lead station had to take things seriously, but there is no reason you can’t fun. Just don’t get too carried away, balance the serious business at hand with regard for the morale and spirits of the team.

(Day5—Day6 customer service and relations station)

   Customer service is a very important part in a business, it decides your bakery success or not. Our instructor has told us that bakery won’t survive for very long if it doesn’t have good customer service even they serve great products. At this station, I was surprised myself, I talked to customs and given them good service, even my English is not good enough, but when I smiled to them and treated them just like my friends, given them good suggestions about products; answered question with patience, everyone knows you are welcome them and tried your best. After this station I learned several skills about customer service.

  1. Attentiveness. Listen to customers is a way to know which part you need to provide and how much.

  2.  Communication clearly. Customers always got so many questions to ask, answer them clearly and honestly, especially for bakery, if someone allergy to nuts, you have to find out the answer exactly.

  3. Knowledge of the product. I was regartted that I didn’t make a research about our products in our bakery, when an old lady asked me: are you familiar with this cake? I was ashamed caused I can’t answered her question immediately. The problem is without knowing your product from front – to – back, you won’t know how to help customers when they run into problems.

(Day7—Day 8:merchandising station)

  For merchandising and promotion project, our theme was “Merry Christmas”, before we decided this theme, we did research about Christmas, from research we knew stolen, gingerbread and Viennese almond crescents are the most popular pastry during this holiday. My partner and I made a plan for display and promotion; we estimated our production costs, used the simple and elegant packaging for our products, we moved our billboard to the entrance way at the downstairs, that was attracted people’s attention; we published news on Twitter; finally we sold out all products in one and half hour, we were so proud of that. From this merchandising and promotion project, I collected some information usefully.

  1. Simple displays. I’ve been in a store that was overwhelming; I didn’t know where to land my eyes or which direction to walk. So, I think the good merchandising should keep products clean and visible, appealing in display and approachable for customers to touch; take a look around the store and identify the products, which for match the theme, are they easy to find? Anyway, your displays should flow naturally and lead your customers throughout your store.

  2. Encourage tasting. For myself, I respond to many reasons that ultimately make me want to buy something. Tasting and smelling or enjoying that some our product is among the top reasons impulse buys are made. I think this is especially important since our customers may not need anything in our store – after they tried, they want it.

   In a word, from this merchandising, I am full of confidence for next time.




Last week I was on the station 4, which was pie station. I’ve had so much fun, even though I made several mistakes, but I learned a lot from it.

There was two things surprised me in the past week. First thing is what I found baking is so similar to my old job–journalist, both of need care about detail and time.

As a journalist, if you got news later than others, when the news not new, it worthless, so does baker, if you didn’t serve your hungry customers, they will become to angry customers, on another hand, we also need to care about details, for newspaper, small error can cause huge different, baker too, baker make healthy and delicious food not fast food, these all about detail.

Second thing is I can’t believe I made those pies just by my own, whatever beautiful or ugly, when I took a blueberry pie to home, share with my family, they were enjoyed and proud of me, that makes me feel happiness and fulfillment.

For me, the big challenging in baking is English, I’m pretty sure; it will be much easier to understand in Chinese, all kinds of name of ingredients, methods and products. It was confused. I think only one way to solve this problem, work harder in English.

But another biggest challenging is time management, Actually, I thought I had a perfect planning for the past week to done every product, unfortunately, end of the day I didn’t have time to finish my poor open face cherry pie, because, we spend some time for theory and counseling, that I didn’t considered.

For this problem, there are some ideas for solve it: Prioritize my baking stuff on those that are important, it means before the start of the day, make a list of products that need my immediate attention as unimportant products can consume much of my precious time. Some works need to be done on that day while others could be carry forward to next day. Avoid stress, when I accept more work than my ability, the result is that my body starts felling tired which can affect my productivity. I got bad experience from last week, I knew waxy maize is different with cornstarch, but that time I can’t found waxy maize while I hurried to finish my blueberry pie, I just used cornstarch instead of waxy maize, in fact, and I have to leave some time for relaxation. Avoid multitasking, I always believe that multitasking is an efficient way of getting things done, from baking I realized that not true, in fact, I’ll do better when I focus and concentrate on one thing. While I kneading dough I thought maybe I can creaming butter and sugar in mixer, but after 10 minutes I got trouble not cream, I won’t do it again. Start early, if I want to have a nice day and done everything fluently, I should start my day early as it gives me time to think and plan the day, to know the recipe well.

Anyway, keeping mind clearly whatever how many pieces work waiting you to finish; time management; enjoy my work these are what I learned from working on my own in last week. I believe I’ll do better from now on.Image