A Baker's Field Guide to Cupcakes: Deliciously Decorated by Dede Wilson PDF

Baking

By Dede Wilson

ISBN-10: 1558323236

ISBN-13: 9781558323230

This box advisor to present day preferred baked strong includes 15 grasp recipes for cake batters and frostings and 60 easy-to-follow recipes for creatively embellished cupcakes for vacation trips, certain events, and each day.

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Extra resources for A Baker's Field Guide to Cupcakes: Deliciously Decorated Crowd Pleasers for Parties and Holidays

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A large metal kitchen spoon is often used to test the runniness of a glaze or syrup. A large slotted spoon is also useful. M e ta l s p o o n : Several different round-bottomed strainers with very fine to coarse mesh are useful for sifting dry ingredients, straining liquids, and removing seeds from purées. A conical mesh strainer, called a chinois in French, is also good for large quantities of liquids. A skimmer—a small mesh strainer on a long handle—is useful for scooping items out of boiling water or oil.

You can produce the same effect by stacking two uninsulated cookie sheets together for baking in the bottom of the oven. breads are baked in loaf pans. For the most part, metric loaf pan sizes go by length only, since European manufacturers tend to limit the number of sizes they make. I use 12-cavity muffin pans and 24-cavity mini-muffin pans. These also make good substitutes for individual tart and tartlet pans in a pinch. Remember, if you ever make a recipe for, say, 10 muffins in a 12-cavity pan, you should fill the empty cavities with a small amount of water to keep them from burning.

I like to pour the powdery mixture into a bowl before adding the liquid so the dough doesn’t get overworked and tough 3. Invert the bowl of the food processor over a in the machine. mixing bowl and carefully remove the blade. 4. Quickly whisk the egg and milk together and use a fork to toss the egg mixture into the flour mixture, continuing to toss until all the flour mixture is evenly moistened (figure b). 8. S lide each disk of baked scones onto a platter and use a knife to cut them completely along the markings into wedges.

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A Baker's Field Guide to Cupcakes: Deliciously Decorated Crowd Pleasers for Parties and Holidays by Dede Wilson


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