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Richard C
Mediterranean Afternoon Tea...more demonstration not hands on.
The Dough House的点评
点评：Unfortunately not the experience I was expecting. Fulden was very enthusiastic and a lovely host, with the group of participants great to spend time with but the Mediterranean Afternoon was more of a baking "demonstration" than a real hands on experience. In addition something went wrong with the ingredients supplied as several products did not turn out as expected, and to some extent inedible.
Tangerine Jam - Made by Fulden. Tiny pot supplied at the end of the Course but not set, was just pieces of orange in a sugary syrup.
Gallette - The only item we made from start to finish. However the recipe supplied after the Course said an egg goes in the pastry. This was not provided on the day and everyone's pastry came out too crumbly, plus very salty. Resulting in the Gallettes not being eaten at the end of the Course and not taken home afterwards.
Turkish Bagels - Dough made by only one person on each of the two tables. Everyone else just got to shape them, dip them in molasses and sprinkle with sesame seeds.
Savoury/Sweet Parcels - Dough Pre-made. We just rolled each piece out then inserted pr-emade fillings.
Choux Pastry/Profiteroles- made by a couple of people from each table. Measured/weighed ingredients supplied but something went wrong as both tables ended up with flat solid very hard discs as Profiteroles which could not be eaten. People were told to add the flour slowly to melted butter/water mixture. The supplied recipe says add the flour all in one go. For this product I got to mix the butter and water together by heating.
Tiramisu Cake - crepes prepared previously by a member of staff and filling pre-made. The participants were able to take turns putting one crepe on the cake and spread one layer of filling.
So my experience was that I only made one product.
At the end the products were baked by members of staff and not by us and put out with salad and other items we had not made (tapenade and other jams) to eat. As everything had been baked together I had no idea whether I was eating items prepared by me or the other participants. The same could be said of leftovers we were able to take home. As we did not make our own batches of any products other than the Gallettes (and there were lots of these left behind) the products available to take home were limited, and at home I was unable to say to my family whether or not they were eating items I had made...having treated me to the Course as a large birthday treat they were looking forward to trying the products I had made.
I think the fact that the hands on experience is very limited should be advertised and it should be explaimed that a large part of the Course is actually a demonstration.
Lovely people all round but just not the "baking experience" I was expecting.
Tangerine Jam - Made by Fulden. Tiny pot supplied at the end of the Course but not set, was just pieces of orange in a sugary syrup.
Gallette - The only item we made from start to finish. However the recipe supplied after the Course said an egg goes in the pastry. This was not provided on the day and everyone's pastry came out too crumbly, plus very salty. Resulting in the Gallettes not being eaten at the end of the Course and not taken home afterwards.
Turkish Bagels - Dough made by only one person on each of the two tables. Everyone else just got to shape them, dip them in molasses and sprinkle with sesame seeds.
Savoury/Sweet Parcels - Dough Pre-made. We just rolled each piece out then inserted pr-emade fillings.
Choux Pastry/Profiteroles- made by a couple of people from each table. Measured/weighed ingredients supplied but something went wrong as both tables ended up with flat solid very hard discs as Profiteroles which could not be eaten. People were told to add the flour slowly to melted butter/water mixture. The supplied recipe says add the flour all in one go. For this product I got to mix the butter and water together by heating.
Tiramisu Cake - crepes prepared previously by a member of staff and filling pre-made. The participants were able to take turns putting one crepe on the cake and spread one layer of filling.
So my experience was that I only made one product.
At the end the products were baked by members of staff and not by us and put out with salad and other items we had not made (tapenade and other jams) to eat. As everything had been baked together I had no idea whether I was eating items prepared by me or the other participants. The same could be said of leftovers we were able to take home. As we did not make our own batches of any products other than the Gallettes (and there were lots of these left behind) the products available to take home were limited, and at home I was unable to say to my family whether or not they were eating items I had made...having treated me to the Course as a large birthday treat they were looking forward to trying the products I had made.
I think the fact that the hands on experience is very limited should be advertised and it should be explaimed that a large part of the Course is actually a demonstration.
Lovely people all round but just not the "baking experience" I was expecting.
翻译：遗憾的是，这并非我所期待的体验。Fulden热情洋溢且是个很棒的东道主，参与的各位成员也都很有趣、适合一起相处。不过“地中海下午茶”环节更像是一场烘焙“演示”，而非真正的动手实践体验。此外，所提供的食材似乎出了问题：好几种产品都没有达到预期效果，甚至有些根本没法食用。
橘子果酱——由Fulden制作。课程结束时给我们发了一小罐，但并未凝固。不过是泡在糖浆里的几块橙子罢了。
加莱特饼——这是我们从头到尾亲手制作的唯一样品。不过课程结束后提供的食谱上写着要在面团中加入鸡蛋。当天并没有提供鸡蛋，结果所有人的加莱特饼都变得过于松散，而且咸味过重。最终这些加莱特饼在课程结束时无人食用，也没人带回家。
土耳其贝果——两张桌子上分别只有一个人负责揉制面团，其他人则只负责将其塑形。把它们蘸上糖蜜，再撒上芝麻。
咸甜口味的糕点——面团已预先制作好。我们只需将每块面团擀开，然后填入预先准备好的馅料即可。
泡芙面团——每桌有两个人负责制作。虽然配料的量都已经测量好并提供给了大家，但似乎出了什么问题：两桌最终都做成了扁平、坚硬得无法食用的“泡芙”。有人被叮嘱要慢慢把面粉加入融化的黄油和水的混合物中。提供的食谱要求将面粉一次性加入。而对于这个产品，我需要通过加热将黄油和水混合在一起。
提拉米苏蛋糕——面皮由工作人员事先做好，馅料也预先准备好。参与者们轮流将一张面皮放在蛋糕上，再涂抹一层馅料。
所以我的体验就是：我只制作了一个产品而已。最后，这些食品是由工作人员而非我们来烘烤的，然后与沙拉以及其他并非我们制作的食品（塔帕纳德酱和其他果酱）一同摆出来供大家食用。由于所有食品都是一起烘烤的，我完全分辨不出自己吃的是自己做的还是其他参与者做的。我们能带回家的剩菜也面临同样的情况。由于除了Gallettes之外我们并没有自行制作其他产品（而且剩下的Gallettes数量很多），因此能带回家的产品十分有限。在家时，我无法告诉家人他们吃的是不是我制作的东西……他们把我参加这个课程当作一份盛大的生日礼物，一直盼着能尝尝我做的产品呢。我认为，动手实践的机会非常有限这一事实应该被明确告知，同时也应说明：这门课程的很大一部分内容实际上只是演示而已。
所有人都很友善，但这并非我所期待的“烘焙体验”。
橘子果酱——由Fulden制作。课程结束时给我们发了一小罐，但并未凝固。不过是泡在糖浆里的几块橙子罢了。
加莱特饼——这是我们从头到尾亲手制作的唯一样品。不过课程结束后提供的食谱上写着要在面团中加入鸡蛋。当天并没有提供鸡蛋，结果所有人的加莱特饼都变得过于松散，而且咸味过重。最终这些加莱特饼在课程结束时无人食用，也没人带回家。
土耳其贝果——两张桌子上分别只有一个人负责揉制面团，其他人则只负责将其塑形。把它们蘸上糖蜜，再撒上芝麻。
咸甜口味的糕点——面团已预先制作好。我们只需将每块面团擀开，然后填入预先准备好的馅料即可。
泡芙面团——每桌有两个人负责制作。虽然配料的量都已经测量好并提供给了大家，但似乎出了什么问题：两桌最终都做成了扁平、坚硬得无法食用的“泡芙”。有人被叮嘱要慢慢把面粉加入融化的黄油和水的混合物中。提供的食谱要求将面粉一次性加入。而对于这个产品，我需要通过加热将黄油和水混合在一起。
提拉米苏蛋糕——面皮由工作人员事先做好，馅料也预先准备好。参与者们轮流将一张面皮放在蛋糕上，再涂抹一层馅料。
所以我的体验就是：我只制作了一个产品而已。最后，这些食品是由工作人员而非我们来烘烤的，然后与沙拉以及其他并非我们制作的食品（塔帕纳德酱和其他果酱）一同摆出来供大家食用。由于所有食品都是一起烘烤的，我完全分辨不出自己吃的是自己做的还是其他参与者做的。我们能带回家的剩菜也面临同样的情况。由于除了Gallettes之外我们并没有自行制作其他产品（而且剩下的Gallettes数量很多），因此能带回家的产品十分有限。在家时，我无法告诉家人他们吃的是不是我制作的东西……他们把我参加这个课程当作一份盛大的生日礼物，一直盼着能尝尝我做的产品呢。我认为，动手实践的机会非常有限这一事实应该被明确告知，同时也应说明：这门课程的很大一部分内容实际上只是演示而已。
所有人都很友善，但这并非我所期待的“烘焙体验”。
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