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New PDF release: Illustrated Step-by-Step Baking

By Caroline Bretherton

ISBN-10: 0756686792

ISBN-13: 9780756686796

Jam-packed with transparent directions and crucial info on components, detailed gear, and garage, Illustrated step by step Baking comprises every little thing you want to bake with confidence.

Every region of baking is roofed in Illustrated step by step Baking, with 350 recipes protecting a major variety of candy and savory classics together with quiches, pies, breads, and cookies. vintage recipes corresponding to quiche lorraine and big apple cheesecake are demystified and offered in a transparent and obtainable step by step format.

If you need to produce the right tart, bake a cake healthy for a king, or serve up a souffle that won't sink, Illustrated step by step Baking will advisor you thru each degree with transparent, illustrated, step by step directions that experience proved so well-liked by DK's readers.

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Additional resources for Illustrated Step-by-Step Baking

Example text

3 Whisk the egg whites until soft peaks form. Fold into the mixture, spoon into the pan, and bake for 25 minutes. Remove and cool on a wire rack. Melt the remaining chocolate and butter in a bowl over a pan of simmering water. Cool and spread over the cake. STORE The cake will keep for 3 days. Fudge-Frosted Chocolate Cake Always a crowd-pleaser, this cake is a must for your repertoire. SERVES 8–12 20 MINS 40 MINS UP TO 8 WEEKS Special equipment 2 x 8in (20cm) round cake pans Ingredients 16 tbsp unsalted butter, plus extra for greasing 11⁄2 cups all-purpose flour 1 ⁄4 cups cocoa powder, plus extra for dusting 4 large eggs 1 cup sugar 1 tsp pure vanilla extract 1 tsp baking powder For the chocolate fudge frosting 1 BAKER’S TIP Choose chocolate with a minimum of 60 percent cocoa solids for a richer taste.

BAKER’S TIP Don’t be put off by the unusual inclusion of zucchini. Zucchini are less sweet than carrots, but add moisture and a fresh flavor. The lack of frosting makes this cake healthier, too. 44 Quick Carrot Cake Carrot cakes are perfect for novice bakers because they do not require lengthy whisking or delicate folding. This popular variation is very moist and will disappear fast. For the frosting 1 SERVES 8 15 MINS 20–25 MINS UP TO 8 WEEKS Special equipment ⁄2 cup cream cheese, at room temperature 2 tbsp unsalted butter, softened 2 ⁄3 cup confectioner’s sugar 2 tbsp fresh orange juice lemon zest, to decorate 8in (20cm) round cake pan Ingredients For the cake 3 5 Meanwhile, beat the cream cheese with the rest of the orange juice and the confectioner’s sugar.

Decorate the cake with orange using a zester tool. the strands of orange zest. STORE The cake will keep in an airtight container for 3 days. 43 Carrot Cake variations Zucchini Cake This intriguing alternative to carrot cake is a true favorite. SERVES 8–10 20 MINS 45 MINS UP TO 2 MONTHS Special equipment 9in (22cm) round springform cake pan E V E RYD R YD Y AY A Y C AK AKEE S Ingredients 1 cup sunflower oil, plus extra for greasing 11⁄2 cups all-purpose flour, plus more for dusting 3 ⁄4 cup (4oz) hazelnuts 3 large eggs 1 tsp pure vanilla extract 1 cup sugar 11⁄2 cups coarsely grated zucchini (1 small) 1 ⁄2 cup whole wheat flour 2 tsp baking powder 1 tsp cinnamon 1 ⁄2 tsp salt finely grated zest of 1 lemon Method 1 Preheat the oven to 350°F (180°C).

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Illustrated Step-by-Step Baking by Caroline Bretherton


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