This week in Sweet indulgence we made enriched bread soughs to learn about the yeast and gluten, whist getting to m ake some delicious products.  We had an array of different Chelsea BunsIced Fingers and doughnuts to show for all the hard work kneading and proving.

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The star bakers were named for the more efficient/organised working practices with the best end product: This went to Hannah Olson and Emma Lu

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