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Download PDF by Flo Braker: Baking for All Occasions

By Flo Braker

ISBN-10: 145212132X

ISBN-13: 9781452121321

Baking professional Flo Braker rises to the social gathering with greater than 2 hundred celebration-worthy recipes for baked items. no matter if it's a magnificent darkish Chocolate Custard Tart to want anyone a cheerful birthday, a blue ribbon-worthy batch of unpolluted Mint tarts for the once a year family members reunion, or an previous international Braided espresso Cake to provoke the bridge membership, each one recipe is custom-crafted to commemorate life's distinctive occasions. plenty of introductory info on options and components make sure that every one deal with might be baked to perfection, making this a wonderful reference for any cookbook library. Baking for All events makes on a daily basis whatever to celebrate.

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Extra info for Baking for All Occasions

Example text

To lessen this result, gradually bring the liquid to room temperature. Adding liquid directly from the refrigerator will cause the caramelized sugar to bubble and sputter violently and probably to solidify slightly, making it difficult to form a smooth emulsion. Thin, runny sauces or smooth, semiliquid fillings made from caramelized sugar thicken as they cool. Don’t be seduced by the beautiful color of caramel or its rich aroma: from the beginning to the end of the caramelizing process, no matter how tiny a taste you want, never ever poke a finger into the hot caramel, or a burned finger will be your reward.

Parts of recipes when you pause between stages; times can range from 2 days up to 1 month, depending on individual recipes. ■ Unfrosted cake layers. ■ Frostings and buttercreams. ■ Pastry-lined pie or tart pans. ■ Tart pastry dough. ■ Pie pastry dough. ■ Cookie dough. ■ Pastry dough scraps. ■ Leftover fillings and glazes. ■ Leftover frosted or unfrosted cakes, depending on individual recipes; always press pieces of plastic wrap or waxed paper against the cut surfaces to protect them from drying out.

All measurements for dry ingredients, such as flour, powdered sugar, and cocoa powder, begin with the ingredient unsifted. For measuring flour and powdered sugar, empty the bag or a portion of it into a bowl or a sturdy storage container. For cocoa powder, poke a fork in the cocoa powder in its container to break up any chunks, and then fluff up the contents slightly. My decision to omit sifting before measuring was influenced by my desire to simplify the preparation process where I could without affecting the outcome.

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Baking for All Occasions by Flo Braker

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