By Matt Lewis
Praise for Baked Elements:
“From the writers of my favourite baking books of all time, a must-own for any baking enthusiast.” —Zoe Deschanel
“Lewis and Poliafito method their recipes with enthusiasm and dedication.” —Boston Globe
“It’s authentic. I’m a goner. i like this cookbook. . . . whereas many eating place pastry cooks round the kingdom are available in the market pushing the envelope and falling off the leading edge including savory components to deconstructed molecular gastronomy masterpieces, Matt Lewis and Renato Poliafito have introduced one other choice of uniquely approachable and scrumptious baked creations to meet any craving.” —Austin Chronicle
“Nobody, no one has a greater take hold of at the types of recipes that make humans fortunately gum up the pages of a ebook with cookie dough or retire their grandmother’s recognized recipe for cinnamon rolls (because it didn’t comprise pumpkin) than the Baked men. This e-book is filled with the stuff of yank bakery-case dreams.” —Deb Perelman, writer of Smitten Kitchen
“Not a web page is going through with out a few own anecdote, tip, or little bit of suggestion that makes each recipe consider own, well-tested, and well-loved. The ebook itself is beautiful, with drool-worthy images and a chic format that makes discovering outdated favorites effortless and selecting new treats a breeze.” —Serious Eats
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Additional resources for Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients
True, the historical data is fuzzy, but it is strictly a function of our individual memories. Had we cataloged and parsed our average grade-school lunches for deeper meaning, certain biometrics could have been distilled, a future of eating habits could have been foretold. In retrospect, our lunch boxes were much more than just vessels for carrying food—they were mini windows into our souls. My lunch box (the contents, not the Flintstones decor) was the envy of many school chums: a very substantial peanut butter and jelly sandwich, a candy bar (cookies on Fridays), and either a banana or a bag of pretzels or both.
Do not overheat. Double-boiler method: Fill a medium-size pot or saucepan with water and place it on the stove over medium heat, bringing the water to a slow simmer. Place the chocolate chunks or chips in a medium heatproof bowl that will sit partially in the pan without the bottom of the bowl touching the water. Stir the chocolate every minute or so, until it is completely melted, shiny, and smooth. Do not overheat. Cocoa Powder We tested every recipe in this book with Valrhona cocoa powder. We are enamored, and have always been, with Valrhona’s deep, dark deliciousness.
Turn the dough out directly onto the prepared baking sheet and shape it into a disk 7½ to 8 inches in diameter and about 1½ inches high. Beat the egg white slightly, brush the top of the dough with the egg white, and sprinkle with the raw sugar, if you wish. Cut the dough into 8 wedges—but do not separate the wedges—and bake for 18 to 22 minutes, or until the scones start to brown, rotating the baking sheet halfway through. Alternatively, check for doneness by inserting a toothpick into the center of the scone.
Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients by Matt Lewis