SLC21W3 // Making Cake Filling

Participating in this contest is one of the greatest things I choose to do today. I am delighted to join another new week of pastry chef learning which I believe will help me expand and explore my knowledge in baking world 🌎🌎.

To be honest and deeply sincere, this is my first experience of cake cream filling at home. I have not even seen this cake filling before let alone preparation. Seeing this week steemit learning challenge, l was super curious to learn. I took it as an avenue to explore and increase my knowledge in the world of cooking.

My experience is really awesome, imagine the joy of discovering what I did not know and prepare what I have not seen or use before. It is always an exciting moment, irrespective of what challenge or difficulties we encounters. The steps was very simple, accurate and interesting but I realised that it takes consistency and concentration to achieve or produce a perfect cake cream. I deeply appreciate this learning it worth my time and expense.

In this pastry cream making, I followed my teacher's instructions word for word because this is my frist time of preparing a creamy cake filling. Welcome to my preparation procedures below.

I start with arranging all the necessary ingredients in order and making sure that they are clean because in kitchen hygiene is paramount.

Ingredients

• Milk__________400ml
• Sugar ______ _115 gram
• Egg yolks_______2
• Butter_________1
• Cornstarch _____50 gram
• Vanilla ________1cc
• Lemon peel ____a peel

Step in preparation of my cake filling.

Any time I have opportunity to create something, I always have it at the back of my mind that when there is no difficulty or pain there is no gain.

In this week challenge, the only difficulty I encountered was proper separation of egg yolks from the egg whites. There was some tiny particles of egg yolks in my egg whites.

I had this same challenge last week but l did what my teacher instructed but having the same challenge again, I simply concluded that lt could be that the egg are old ones not new.

Aside from that, I did not have any other challenges in making this cream, the steps are very simple, clear, unique and easier to follow.

From what I learnt from my teachers in this week cause, l realised that there are different types of cream as such they will definitely have different flavours that makes it has a special texture.

To me I see that in making this particular colour and texture of cream, the ingredients is excellently completed because it brings out our desires outcome.

In this week presentation we use vanilla flavour, which simply means that other extract can be used to give a special touch such as pineapple, chocolate, Banana, strawberry 🍓, coconut and cinnamon. The spices or flavour depend on individual choice.

In my kitchen, I don't joke with hygiene, maintaining utensils hygiene is always the paramount. In this preparation exercise, If we use dirt utensils, that might result in having lumps and the face of the creamy white might even change and it will not look appetizing.

I constantly stir it. Yes it is one of the step that should be carried out to prevent any burning or having lumps. It should be Cook on a very low heat for approximately 6 to 8 minutes.

Another important thing is accurate measurement because it always give a good result not too loose or too tick.
And lastly, all the ingredients to be used must be in a room temperature.

Thank you so much for going through my post up to this point. I really appreciate your patience and kindness, I would like to invite my @adylinah @blessedlife @wilmer1988 and @kouba01 to take part in this contest.