9/16/20: Baking Desserts: LO1_C

 During this pandemic I have taken up the hobby of baking. I've always liked baking but during quarantine I have started viciously baking. As in a new dessert every week and my parents accusing me of trying to make them fat. I have made creme brulee, beignets, macaroons, cookies, you name it I've probably tried it. For each new dessert I have tried, I learned a new tip and strengthened my baking skills and now I am baking like a pro. Some things I've learned and improved at were being patient. Recipes would say to mix something for five minutes or until it is solid. I used to think that is bogus. How can mixing make egg whites a solid thing? I know it seems impossible. But while baking I learned that I need to be patient and listen to the little details because it makes a difference in the end result. This seems obvious but knowing and doing are two different things. I also gotten better at adding my own spin on recipes. For example for a souffle I made, I made it with strawberries instead of raspberries and I added some vanilla to give it a little more flavor and it turned out great. My whole family said I should make it again. Baking is a good way to be creative yet have a yummy result. However, one thing I still need to work on is how to properly fry desserts; I always do it for too short of a time or too long. Overall I'd say my quarantine baking experience has been great, even with a few bumps in the road, it turned out well and I learned something new.

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