June 25: Cookie baking class
by Mie
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We have a "Cookie baking class" today
at the meeting house of Oita Group of Friends.
All the ingredients are carefully measured
and baking tools are to be prepared without
fail in advance. |
 
We will have a food tasting after the baking.
The reception table is now ready as well
by Ms. Takeuchi. Participants will get a
recipe in exchange with the today's class
charge ( 500 yen per head.) |
At the window are many brought-in seasonal
flowers like hydrangea, Japanese spiea (Spiraea
japonica L.f.), and Confederate rose. The
sample of the cake to be baked today and
tea set are neatly arranged on the table. |
The class started at 10 a.m. Ms. Tanaka,
today's leader - leftmost-, made a
few words
and introduced the participants. From
left:
Ms. Matsumura who works behind the
scene,
Ms. Kawano, Mie, and Ms. Hirano. |
 
Ms. Hirano first explained how to make "Oatmeal
cookie." She stressed the importance
of careful measurement of the ingredients,
proper usage in proper timing.We have learned
much from her easy-to-understand teaching.
Country-like cookies were baked successfully
- the size were a little bit larger, though. |
 
Next, Ms. Kawano tries Conconble, then I
explained how to make cheese cracker. For
making cheese cracker, weak flour, salt,
pepper, and baking powder are to be mixed
and kneaded well (left.) The dough will be
then rolled out and punched out using molds
(right.) |
 
Ms. Kawano was kneading the ingredients and
finally made the dough. All the students
tried to roll the dough into round shape
with 16 grams weight each (left.) After maturing
them for a while, the ball is rolled into
cylindrical shape on the table. It is not
so easy to roll them out straight. They will
be arranged on the pad and baked in the oven. |
|
Oatmeal cookie, cheese cracker, and Conconble
were baked and distributed to the students
for tasting. Next step was how to prepare
black tea correctly. The student are watching
carefully and taking memo eagerly. |
 
Ms. Hirano demonstrates how to prepare black
tea. Black tea leaf is to be measured by
a spoon for one cup of the tea and put into
the glass pod. Fresh water is to be boiled
well and poured into the pod at a stroke.
Watch the "jumping" of the leaves
carefully. After they are precipitated, pour
it up to the last drop into the tea pod warmed
in advance. The bitterness and sweetness
of the black tea release the wonderful aroma
in the room. We pleasantly discussed the
making of the day over the products we have
just baked. |
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In the back of the room, they sell many kinds
of the ingredients and c
baking utensils of the day. Many participants
bought them for instant review in their homes. |
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After the lunch, the teachers reflected todays
class. It was encouraging to hear the voice
of the students who said they were very glad
to learn the process in detail and made up
their mind to try it soon. The preparation
time was not enough, some reviewed, but it
was very good that three teachers and Ms.
Matsumura, the supporter in the back stage,
could cooperate smoothly.
We made up our minds anew to continue to
bake cookies more carefully through the experience
of the day. |