What do you want to be?

To believe in a child is to believe in the future. Through their aspirations they will save the world. With their combined knowledge the turbulent seas of hate and injustice will be calmed. They will supply humanity with music and beauty as it has never known. They will endure. Towards these ends, WE pledge our live's work. WE will supply the children with tools and knowledge to overcome the obstacles. WE will pass on the wisdom of our years and temper it with patience. WE shall impact in each child the desire to fulfill his or her dream. WE, shall teach. - William Ward

Saturday, 24 September 2011

A Royal Tea Party.


Our group's microteaching is over! And I think we've learnt so much from it. My expectations of it was indeed very different from the outcome of it. Firstly, nerves got to me. Secondly, my cookies for demo got burnt. Thirdly, unexpected situations in the classroom which I prayed didnt happen, happened.

As a reflection of the entire experience, I really feel that I've got so much more to learn as to how to manage the class well and also having to deal with unexpected situations. During my lesson, one pair had their cookie mixture too crumbly a consistency which resulted in the cookie not forming properly. While I had hoped that everyone would have a 100% success rate with that recipe, the unexpected still happened. I felt that the students would already have known how to cream the mixture well since they just learnt it a mere week ago and thus, I didnt do a demo on that. I sort of "tapped" on their supposed prior knowledge and I just assumed they knew. Another incident in class, was that a student got her hand scalded by hot water. Amidst all the nerves, the chaos in class and the mess, it was still an urgent issue to deal with.

I guess this depicts and relates well to a real class context whereby these are real issues that may occur. Especially so, when we do go out to schools, we are dealing with children of a younger age group than the people we dealt with during microteaching. More issues are bound to surface and it's a matter of management and problem-solving and quick thinking that has to be at the back of our minds while conducting a class.

For now, enjoy the pictures below!





Tuesday, 20 September 2011

Eggtarts again!

Hello its me and my egg tarts again. Yes i bake them everyweek. Haha. I actually find it fun and a form of stress-reliever and its such an accomplishment to be able to create something tasty.

Just some minor updates (which may be alittle late)
- recipes will be printed
- the tart pastry is alittle greasy but you dont have to grease the tart mould
-when you fill the tart with egg custard make sure there are no air bubbles if not there will be unsightly holes in your egg tart.
-you have to watch the custard closely if not it'll be wrinkly and ugly

Ok some pictures of what to expect


What the dough looks like. It's ok if its sticky and oily. Please dont add too much flour if not it'll taste like biscuits.
Before baking the tart. You may use a bit of flour when shaping the dough if u find it too sticky

Finished product! Yummy!

Hope you enjoy tomorrow's session and hope you'll like the egg tart recipe! :)

Saturday, 10 September 2011

Cookies!

So I attempted the Chewy Dark Chocolate and Orange Cookie Recipe from Wilton's the other day, as recommended by Ms Chin and Ms Soo. But The turnout was rather... bleargh? Okay, the taste was awesome and rich and yummy, with a tinge of orange. So that definitely wasn't the issue. However, it was more of the external outcome of the cookie itself.

It turned out too soft and cake-like instead of firm like a cookie's supposed to be. I wonder what could be wrong. Could it have been my creaming? Had I creamed it improperly? Could it be the proportions of my ingredients? Did I convert correctly? Or could it be too fast a baking time? Or! Was the cookie even supposed to be like that in the first place? I wonder and panic at the same time, thinking I might have the same troubles again if unresolved soon! :(

So let me get this straight, we learnt in school (TP) that 1 cup = 250g, no? For this batch, I used 250g as a basis of 1 cup. Before posting this post however, I searched online and they actually have variations to it which falls around ~225g. That's 25g of a difference! Doesn't that count as a significant difference that may have implications to the science behind the baking?

Chewy Dark Chocolate and Orange Cookie by Wilton
http://www.wilton.com/recipe/Chewy-Dark-Chocolate-and-Orange-Cookies

Ingredients:
  • 3/4 cup butter softened
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1-1/4 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 teaspoons freshly grated orange peel or finely chopped candied orange peel
  • vegetable pan spray

Instructions:
1) Preheat oven to 375° F.
2) Cream butter and sugars until light and fluffy. Beat in egg and vanilla. On low speed beat in flour, cocoa, baking powder and salt. Stir in orange peel.
3) Spray cookie scoop with vegetable pan spray and drop onto ungreased cookie sheet. Bake 9-12 minutes. Remove from sheet and cool on wire rack.


Picture 1: Look how nicely it rose! Nice dome-shaped cookies!




 Picture 2: It deflated once out of the oven.
Something is definitely wrong somewhere.
Could it have been due to a lack of cooking time?
Could it be how I creamed the batter?

Picture 3: This was taken after being cooled for ~15minutes.
It was still very soft, very cake-like, very fragile. It did not firm up. 
Look at the interior, it looks more cake-like than it does a cookie.
The air cells? Zilch. Or atleast very very minute and tiny.
---
What could have gone wrong!? Please advice! Thank you lovely people~

Tuesday, 6 September 2011

Update on Egg tarts! :)

I baked another batch of egg tarts last saturday! Seems to be much better than the previous 2 as they were snapped up by my friends and family as soon as they were out of the oven (might be due to the fact that i baked a smaller batch)

Egg Tart Recipe ( for about 20 2.4" tarts)

Ingredients:

For butter pastry:
125g butter - chilled
60g of icing sugar
1 egg beaten
200g plain flour - sifted
½ tsp of vanilla extract

For egg custard:
100ml of water
80g of sugar
3 eggs
100ml of milk
½  tsp of vanilla extract

Method

1.       Preheat the oven at 175 degrees celcius

2.       Mix flour and  icing sugar into a mixing bowl. Mix in butter with a fork till it is in small crumbs.

3.       Stir in vanilla extract and egg till it forms a dough.

4.       Wrap in cling foil and leave in the fridge for about 10 minutes to rest.

5.       While waiting, melt 80g of sugar in 100ml of water. Turn off the flame once sugar dissolves. Leave it to cool.

6.       Take the dough out of the fridge. Take about a 1.5 inch ball of dough and shape it into the molds using thumbs only. Make sure that the base is not too thick. The sides should be higher than the mold.

7.       Place the molds into the oven and bake for 10 minutes or until it turns white.

8.       Whisked the eggs for the egg custard. Do not whisk till frohy

9.       When the sugar mixture has cooled, added in the milk , whisked eggs and vanilla extract and stir to mix well.

10.   Strain the egg mixture and pour it into the molds after they have been removed from the oven.

11.   Place the molds with the egg custard filling into the oven for another 15- 20 minutes (18 mins for my oven. I usually set the timer for 15 mins and check to see how the tarts are coming along. If they are still wobbly i'll leave them in for another 3-5 mins). Watch the tarts near the 15th minute. If you see the custard about to puff up, take it out of the oven. If not it'll wrinkle when cooled. Another way to check if the custard is cooked is to see if it wobbles when shaken. If it wobbles, it is not cooked. (Another recipe also recommends sticking a toothpick into the custard. If it stands upright, then the custard is cooked.)

12.   Place the tarts on the cooling rack for 10 mins.

Result:

Looks good? I might want to try baking the custard together with the tart to see if the bottom is soggy if i use this method (thanks Miss Chin!)
If there is time, i may also try using soya bean milk as i'm actually lactose-intolerant.

Saturday, 3 September 2011

Cream Puffs Madness!

Hello everyone! This is my first attempt in baking cream puffs and I hope to receive your valuable comments  as to how I can do it better. I believe there are still room for improvements, especially on my éclairs (which I failed, on both tries sadly!)

Anyway, here’s the recipe I used for the choux pastry. It makes about 15 mini cream puffs!

40g plain flour
¼ level tsp salt
70ml water
1 level tsp sugar
25g butter
1 egg

Before I begin, I went to youtube to view videos on how to go about making the choux pastry. By the looks of it, the preparation looked very simple. Not until I started on my own… This was the outcome of my paste and the puffs on my first trial! Such failure L


As you can see, my batter was not thick like how it should be. Reason being, when I was beating egg into the mixture, the paste turned out to be sticky and elastic. I thought that should not the case, hence I added another egg to the paste.

Upon baking, I did not watch the baking temperature carefully hence the oven became too hot. The pastries rose, however, the exterior was already baked within the first 15 minutes. Choux pastries require baking time of about 30 minutes. Hence, the interior was still mildly "wet" and not fully baked, and the pastries started to flatten when it was left to cool.

I called up my group mate, Azyan and she came to the rescue. She told me that one egg should be sufficient as the paste is meant to be sticky and elastic. This time, I followed the recipe diligently and took note of the baking temperature and time. And, these are the outcomes of my batter and choux pastries…



Yes, my éclairs were burnt despite them being under my watch! Hmph! But I think my oven has the tendency to heat up too quickly? Or was the paste too little for éclairs? I need to give the éclairs another try next time. But nonetheless, my puffs turned out the way it should be! It rose and did not deflate, not too soft and with a hollow interior J

On to the confectioner’s custard next! The recipe…

25g butter
25g flour
125ml milk
25g sugar
1 egg yolk
¼ tsp vanilla essence


And here’s the outcome! I’m still unsure if the texture of the custard should be like the one I made. It was a tad lumpy; probably because I did not mix in the flour properly. Otherwise, my brother commented that it was not too sweet and tastes good!


Here’s the final product- my mini cream puffs. I still need to master my execution and of cause, this is to better facilitate my micro teaching later. Keep the comments coming in… Will really appreciate it J

Tuesday, 30 August 2011

QCX 522 Assignment 2 by Jeanne


Reflection on Lesson Plan

When I was a student, I always thought that the teachers had the better end of the deal. They got to scold us, give us homework, and give us more homework. It took me awhile to realise that: Hey, if teacher gave us one page of assignment, his/her homework would be to grade the whole class's assignments. So if a class has 40 students that would mean that the teacher has 40 pages to go through.  The grass always seems greener on the other side until we really stop to consider things from their point of view.
When I first signed up with MOE, I heard lots of horror stories of how teachers have no life and no time as every waking moment is spent worrying about students, grading assignments and writing lesson plans. It seems that this horror story is true to a certain extent and would soon be unfolding for me. I also remember vividly how the interviewers at my teaching interview kept trying to dissuade me from joining MOE by telling me the harsh realities of what being a teacher entails. Well, I decided to just give it a shot. I do not have a night life anyway so the lack of that does not frazzle me much. Also, I really wanted to fulfil my childhood ambition of teaching, no matter how cliché that may sound.
My very first experience with the infamous lesson plan was during the Enhanced School Experience program. At Canberra Secondary School, every Tuesday morning is designated as what I call "upgrading" for teachers. Teachers, especially those who have been on courses, would take turns sharing their experiences and what they learnt. During my last 2 weeks there, the topic was on why it is important to write lesson plan and how to write them well. Teachers were split into our subject groups and asked to write a lesson plan, which we would then have to present and receive critique from other teachers. Sad to say, my time at Canberra was up before we really got down to the nitty gritty parts of lesson plan writing so I didn’t really glean much information.
At NIE, I found that lesson plan writing is a very big part of being a teacher or as what the tutors would say it differentiates a good teacher who puts in effort to a teacher who does not. During ICT lessons, we learnt about meaningful learning and the use of ICT tools to promote such meaningful learning.  The lesson plan is used to structure the lesson and to incorporate these dimensions of meaningful learning. It also differentiates a tuition teacher from a school teacher. Tuition teachers do not have to think of how best to engage their students or to incorporate ICT.
Lesson plans are important as it helps the teacher to get into the correct frame of mind when entering any class. Each class is different, with its own quirks, thus it is not wise to apply one way of teaching to all classes, especially if the classes are of different streams. Lesson plan allows you to think about the kind of students that the teacher has, and how she should frame the lesson to engage them and for them to absorb the lesson taught.
The first page of the lesson plan is what I call the summary.  You have to write about the class you are teaching, the lesson duration, what topics what will be covered, the materials you may need, and pre-lesson preparation. The most important part is the General Objectives (GO) and the Specific Instructional Objectives (SIO). The general objectives are the main outline of what you will be teaching. The specific objectives are what you hope that the students will learn at the end of that specific lesson. The main difference between the GO and the SIO is that the SIO has to be assessable. This means that you should use terms that show how it can be assessed for the SIO, such as list, define, classify, differentiate etc.
The main format of the lesson plan is not fixed and can be varied according to individual preferences. However, certain categories need to be in, such as time, duration, teaching and learning approaches and activities, resources, and the skills that will be taught.
Time and duration is for the teacher and the supervisors to keep track of time. It also helps the teachers to ensure that she is going at the correct pace and can complete her lesson on time. During planning, it also helps in structuring the lesson and in deciding how much time can be spent on each segment of the lesson.
Teaching and learning approaches and activities can be further split into teaching activities and student anticipated responses. It is good to anticipate how students might react to your activities and lessons so that you can pre-amp what they may do. For more disruptive classes, you can come up with alternative questions or activities to get them to respond or to listen to you. Thus lesson plans are specific to the classes and the topics taught and it is important that the teacher puts in thought into writing the lesson plans.
The first 5-10 minutes of the lesson should always be set aside for administrative matters and for the class to settle down. It is not realistic to go at the lesson from the start as students will also delay getting into their seats and getting ready for the lesson. The next 5-10 minutes should be spent on re-cap of the previous lesson. This is because students learn better when they are able to see and form links with what has been taught. Thus, going through a summary of what has been taught last week and linking it to the lesson this week would help students to be more interested and for them to see the importance in the lesson.
It is also important for the teacher to inform the students of the objectives of the lesson so that they will know what they are leaning for the lesson. Questions asked during the course of the lesson should also be targeted at fulfilling the SIOs of the lesson. AT the last 10 minutes of the lesson, or even in between lessons, the teacher should have summaries of what has been taught to reaffirm the lesson.
The lesson should also incorporate activities, such as quizzes, group work and games. This is to keep the students interested in the lesson. ICT tools should also be incorporated as much as possible as students will be more receptive to lessons with technological tools and it also helps them to become more efficient in such important tools. Group work is also useful as it can help inculcate Social and Emotional Learning in the students, such as relationship management and social awareness.
In conclusion, writing a lesson plan is not as easy as it may seem to be. We have to consider what we wish to teach and what we want the students to learn. From there, we need to find out the best way to teach and for them to learn. This takes time and practice, thus we have to constantly reflect on our lesson plans and to edit them and improve on them after every lesson. It is also an important tool for our supervisors to grade us and to see the effort that was put in by us. Thus, a well-written lesson plan is an important skill that should be practiced and mastered by every teacher.

Monday, 29 August 2011

Jeanne: My first attempt at baking egg tarts!

I have to admit that I'm a total noob (a geek's term for novice) at baking, or even cooking for that matter. The only time i ever cooked was during Home Economics lessons in lower Secondary and wheni was living on exchange programs in USA and New Zealand. Even then, most of the cooking duties were shared between me and my roommate ( I was in  charge of cleaning the dishes and preparing the ingredients)!

When i was assigned baked products for F&N micro-teaching, the first thought that ran through my mind was, "I'm so dead." I couldnt believe my luck. Baking was one of my worst alomost non-existent cooking skills. But then i took it as a challenge to improve myself and a step to become a competent Home Economics teacher! Okay! Enough of my rambling and time to chart my battle with egg tarts!

Attempt 1:
I found this useful youtube video done by DessertzHouse so kudos to her!


Her recipe is as follows:


Ingredients for butter pastry
100g of salted butter
200g of plain flour
1 normal sized egg
50g of sugar

Stpes for making butter pastry:
Pre-heat the oven to 160 degrees celcius
1) Mix butter to the flour and sugar mixture.
2) Add egg and knead it into a dough. Place the dough in the fridge for 10 minutes.

3) Gently press the pastry into the moulds wth your two thumbs. Try to keep the bottom thin

4) Poke holes into the pastry with a fork.

Ingredients for egg filling:
100ml of water
80g of sugar
3 normal sized eggs
100ml of fresh milk


Method for egg custard:
5) Pour water into a saucepan and mix in sugar. Wait for sugar to melt.
6) When the sugar mixture has cooled, add in milk and eggs, beat and mix well.
7) Sieve the mixture to get a smooth egg filling.
8) Pour the egg custard into the pastry moulds.
9) Bake it in the oven at 160 degrees celcius for 15-20 minutes. The custard should not be wobbly when u take it out of the oven.

Result:


Picture 1: Failure!!

As you can see from the picture, I forgot to sieve the egg mixture before I poured it into the moulds. Oh well lesson learnt!
Picture 2: 2nd batch from recipe 1

This time I sieved the egg mixture before poruing it into the moulds! Success! My food tasters commted that the pastry was too biscuity. But the egg custard was good and not too sweet!
Attempt 2:
Next, I tried out another recipe from a bloggers website. One of my fellow classmates tried the recipe out thus she recommended it to me. I modified the recipe alittle.

Recipe taken form:
http://auntyyochana.blogspot.com/2006/09/egg-tarts.html

Ingredients for butter pastry:
125g of chilled Butter
60g of icing sugar
1/2 egg white
1 egg yolk
200g of plain flour
Ingredients for Egg Custard:
280g of fresh milk
160g of sugar
3 normal sized eggs


Method:
(1) For butter pastry: beat butter and icing sugar till well-mixed.
(2) Add in white and yolk and continue mixing.
(3) Add flour and mix into a dough. Rest for 10 mins in the fridge. Press dough into small tart moulds using your thumbs.
(4) Bake the tart shell till half-cooked. It should about 10 minutes at 175 degrees celsius.
(5) For egg custard, heat sugar and milk together. Turn off the heat once sugar dissolves.
(6) Lightly whisk eggs and pour into the milk mixture.
(7) Sift the egg custard mixture.
(8) Pour egg custard into the mould.
(9) Bake for 15-20 minutes. Monitor the tarts and remove from oven when it is no longer wobbly.

Result:

Picture 3
 This recipe made it harder to determine if the custards were cooked. Also, it required a longer time then if the tart and custard were baked together. This recipe also uses alot more sugar for the egg custard so it was too sweet. But the crust was better.
Conclusion:
I will modify the recipe and combine the two recipes. I will try using the butter pastry recipe from recipe 2 and the egg custard recipe from recipe 1. Also, I felt that the egg tarts tasted better after it was cooled in the fridge. The proportion of the ingredients also need to be scaled down as I'll be making mini egg tarts and so less ingredients will be needed.

Another question I have is...Do I really have to bake the tart and the egg custard separately? It seems less of a hassle to do both together like in recipe 1 and it was easier to determine if the egg tarts were ready to be removed from the oven. Egg tarts from both recipes tasted just fine to me. However, the lecturers seemed to imply that i have to bake them separately...Hmmmm....

Alrighty! That is all for today. Will upload more pictures and a finalised recipe when I have tried it out. I also need to decide if i want to use the food processor to make the dough and if so what steps i would need to take.

PS. Do provide feedback on how i can improve the crust of my egg tarts and which egg tart looks better. Thanks!