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Description

Baking up a storm the Canadian way (STEAM)
1.The importance of chemistry in baking
2. Learning a new recipe from another country
3. Learning new baking skills

Resources

An extra device (ex: phone, tablet) to play Kahoot

Ingredients:
Bottom Layer:
1/2 cup (113g) unsalted butter, diced into pieces
1/4 cup (50g) granulated sugar
5 Tbsp. (30 g) unsweetened cocoa powder
1/8 tsp salt
1 large egg, lightly beaten
1 3/4 cup (180g) graham cracker crumbs* (about 12 sheets)
1/2 cup (76g) almonds, finely chopped (optional)
1 cup (83g) sweetened shredded coconut

Filling
1/2 cup (113g) unsalted butter, softened
2 - 3 Tbsp. heavy cream
2 Tbsp. Bird's custard powder, or 1/4 cup powdered milk and 1 tsp vanilla
1 3/4 cups (210g) powdered sugar

Top Layer
4 oz. semi-sweet chocolate, chopped
2 Tbsp. (28g) unsalted butter

Tools for baking:
- Double boiler OR heat proof bowl that sits just on top of a saucepan OR two saucepans (one smaller than
the other)
- Food processor OR rolling pin and Ziploc bag
- 8” x 8” square pan
- Parchment paper
- Standing mixer (whisk attachment) OR hand held mixer OR cooking spoon
- Whisk
- Rubber spatula
- Microwave safe bowl (optional – if you want to melt the butter and chocolate in the microwave instead
of a double boiler)
- A thin sharp knife (not a table knife)

Instructions

Introduction / Icebreakers:
I will introduce myself and give them a quick introduction about nanaimo bars, Canada and Girl Guides of Canada.

Everyone will introduce themselves and say what they enjoy about baking/cooking.

Then everyone will be put into break out rooms and they will brainstorm ingredients they would need to make a particular baked good which will be given to them before they break away into break out rooms.

OR

Girls will come up with a novel recipe in breakout rooms.

Activity 1: Making our first and second layer to put in the fridge (30 - 40 minutes)
1. Butter an 8 by 8-inch baking dish. Line with parchment paper and butter parchment, set aside.
2. For the first layer: Melt butter in large heat proof bowl set over a saucepan of simmering water set over medium-low heat.
3. Remove from heat, add in sugar, cocoa powder and salt and whisk until well combined. While whisking vigorously, very slowly pour in beaten egg in a thin stream.
4. Return mixture to heat and cook until mixture has just thickened.
5. Remove from heat and add in graham cracker crumbs, coconut, and almonds and toss until evenly coated.
6. Press mixture into prepared baking dish. Chill while preparing the filling, bottom layer shouldn't be warm when adding the custard frosting layer.
7. For the second layer: If you are using the custard powder option then simply add powdered sugar, butter, custard powder and 2 Tbsp. heavy cream to mixer fit with paddle attachment. Whip until very pale and fluffy while adding another 1 Tbsp. cream to thin if needed.
8. If you are using the powdered milk option, add 1/4 cup powdered milk and 3 Tbsp. heavy cream to the bowl of an electric stand mixer. Whisk vigorously to dissolve powdered milk. Add in butter, powdered sugar and vanilla, set mixer with paddle attachment and beat mixture until very light and fluffy.
9. Spread mixture into an even layer over bottom layer. Chill preferably in the freezer while melting chocolate (otherwise the warm chocolate can melt this layer).

Activity 2: Making our third layer and chilling it in the fridge (40 minutes)
1. For the third layer: Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water until smooth (or in the microwave in a microwave safe bowl in 20 second intervals stirring between each, until melted and smooth).
2. Spread mixture into an even layer over filling layer (spread quickly before chocolate begins to set). Chill until chocolate has set.
3. Cut into squares (tip for best appearance, cut squares from side to side rather than cutting downward).
Store in an airtight container in refrigerator, bring to room temperature before serving.

Debrief/Discussion
Everyone will discuss what they enjoyed and what could’ve been improved on.

Kahoot about the importance of chemistry in baking.

Discussion about local deserts or dishes found in their home country and what makes it special.

Acknowledgement/Source:
https://www.cookingclassy.com/nanaimo-bars/

Tags

• baking
• Octagon 2021
• Social distanced activity
• Zoom

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