By Dorling Kindersley, Inc

ISBN-10: 1465430024

ISBN-13: 9781465430021

Learn how to bake scrumptious do-it-yourself tarts, muffins, biscuits, and cakes! In one hundred and one tips, you will study greater than you proposal attainable from our pocket baking consultant. Get easy, easy-to-follow recommendation on baking tarts, cupcakes, meringues, and extra, plus details on components and easy suggestions, multi functional brilliant pocket consultant.

Build your wisdom and self assurance — quickly! This pocket consultant has all of the necessities you are looking for, together with the most recent counsel and methods. For the cost of undefined, you get tremendous study and colourful layout that breaks a massive topic down in a manner that is entire and straightforward to appreciate. With 101 crucial Tips, you get a pocket consultant that is full of details and info, from uncomplicated factors of the fundamentals to illustrated step by step publications and close-up images with exact descriptions.

Whether you need to increase your easy talents, turn into knowledgeable, or simply have a bit extra self assurance in dialog, 101 crucial Tips is true for you. This pocket consultant is brim-full of knowledge to steer you, encourage you, and provides you the data and self assurance you are looking for. are looking to keep learning? Be searching for our entire set of 101 crucial Tips pocket courses from DK.

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Extra info for 101 Essential Tips Baking

Sample text

55 Breads, Batters & Pizzas BREADS, BATTERS & PIZZAS HOW TO START YEAST Starting yeast to make bread usually involves activating dried yeast with warm water. The temperature of the water is of paramount importance: if it is too cold, the yeast will not activate; but if it is too hot, it will kill the yeast. The ideal temperature of the water is room temperature or lukewarm. A pinch of sugar can help, too. USING YEAST Pour the dried yeast (make sure that it is in date) into the warm water, and whisk until it has completely dissolved.

COOL IS THE WORD Roll out chilled pastry on a lightly floured surface with a good rolling pin, and apply a gentle pressure to achieve an even surface. 46 Pies & Tarts HOW TO BIND PASTRY FOR A RICHER EFFECT Although pastry is commonly made with water, it is also possible to bind it with anything from sour cream to milk for a different effect. Some bakers swear by a teaspoon of vodka to produce perfect pastry. FOR A RICHER CRUST An egg yolk beaten with a little cold water can be used to bind the dough together to produce a richer crust.

41 Patisserie, Meringues & Desserts ROLLING A JELLY ROLL OR ROULADE WITHOUT CRACKING A roulade is a great dessert for a special occasion or dinner, and it has the added advantage of being easy to transport and serve. To ensure that your roulade makes a good impression on the dinner table, below are a couple of tricks you can use to prevent it from cracking—often the result of an overcooked sponge. 1 When the sponge is ready to come out (see Tip 44), remove it from the oven and invert it onto a clean, damp tea towel while it is still hot.

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101 Essential Tips Baking by Dorling Kindersley, Inc


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