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101 Essential Tips Baking
101 Essential Tips Baking
ESSENTIAL TIPS
Baking
101 ESSENTIAL TIPS
Baking
Caroline Bretherton
Produced for Dorling Kindersley by
Sands Publishing Solutions
4 Jenner Way, Eccles, Aylesford, Kent ME20 7SQ
Index 70
Acknowledgments 72
The Basics
THE BASICS
READ THE
RECIPE FIRST
It is easy to get carried
away by the baking impulse
when you see the tempting image of a
luscious cake in a magazine or recipe
book. However, it is vital to read a recipe
all the way through before you start. The
main questions to ask yourself are: Do
I have all the ingredients? and Do I
have time to make this? Read through a recipe before you start
ROOM- SOFTENED
TEMPERATURE BUTTER
EGGS Baking recipes often
Using room-temperature call for softened or room-
eggs, even when the recipe does not temperature butter. When this is the
specically call for them, is particularly case, take the butter out of the
important when you need volume in a refrigerator at least 30 minutes before
cake or dessert. This is because room- you start baking. Softened butter
temperature eggs can be whisked more creams more easily with sugar, creating
easily, resulting in a light, airy texture. a light, uffy texture with little effort.
Take the eggs out of the refrigerator in advance Cut the butter into small squares to soften it
8
The Basics
BUTTER OR MARGARINE?
Both butter and margarine have their place in bakingand
their advocates. It is not always easy to tell the difference
between a cake that has been made with butter and another
made with margarine. Generally speaking, however, butter gives a richer
nish to pastry, whereas margarine will
give cakes a lighter, more airy texture.
Margarine
mixes animal and
vegetable oils
TOAST SPICES
TO RELEASE
THE FLAVORS
Using freshly ground
spices in a recipe adds a depth of
avor that is hard to beat. If you are
using fresh, whole spices, take the time
to toast them rst. Sprinkle the spices
in an even layer in a dry frying pan,
and cook them over a low to medium
heat for a couple of minutes, or until
they start to change color and release
their fragrance. Allow the spices to
cool before grinding them.
9
The Basics
BAKING SODA OR
BAKING POWDER?
These two baking staples
often get confused. However,
they are not the same thing, so it is useful
to know which product is most suitable in
which circumstances. The main thing to
remember is that baking soda needs an
acid to activate it, whereas baking powder
has had the acid already
added to it.
BAKING SODA
Baking soda can be used in any
recipe where an acid is present
to activate itmost commonly,
lemon juice or buttermilk.
GET THE
SHELVES RIGHT
A good recipe should
tell you where to position
your oven shelves. Do not overlook
this seemingly minor aspectit is of
the utmost importance to the overall
success of the cake. Position the shelf
before you heat the oven because hot
shelves require careful handling, and
time spent juggling them will inevitably
result in considerable loss of heat.
10
The Basics
DONT OPEN
THE OVEN!
It is tempting, when
baking, to take a peek
inside the oven to see how things
are progressing. However, opening
the oven door results in a sudden
drop of temperature that can have
serious consequences for your cake.
A good rule of thumb is never to open
the oven door until at least three-
quarters of the cooking time allowed
for in the recipe has elapsed.
BE PATIENT
Opening the oven too early will result in loss
of heat and a slower baking time, and it may
cause delicate baked goods to drop.
ACCURATE READING
The loss of heat resulting from opening
the oven door takes a few seconds to
register. Read the temperature through
the glass, if possible.
11
The Basics
BAKING WITH
CHOCOLATE
If you are baking with
chocolate, it is worth
buying the best-quality chocolate
you can afford. If you are using dark
chocolate, try to nd one with a cocoa-
solid content of at least 70 percent.
A high cocoa-solid percentage will
result in an intense, chocolatey taste
rather than a cloyingly sweet one.
White
chocolate
MELTING CHOCOLATE
Milk
A microwave is a good shortcut for melting
chocolate chocolate, but the higher cocoa-solid content
it has, the more likely it is to burn. Instead,
Dark melt it in a bain-mariethat is, in a glass
chocolate
bowl over a little gently simmering water.
FLOATING
Floating egg is Egg that sinks to
TEST FOR EGG no longer fresh bottom is fresh
FRESHNESS
Unless they come with
an individual date stamp, sooner
or later we all end up with eggs
of questionable freshness in the
refrigerator. Before using them
in your cake, make sure the eggs
are still good to eat by putting
them through this simple test.
FRESHNESS TEST
Gently place the egg in a glass of cold water
to test its freshness. The water must be deep
enough for the egg to either sink or oat.
12
The Basics
MEASURING
STICKY
INGREDIENTS
If your recipe calls for a
sticky ingredient, such as honey or
syrup, measuring can be a messy
business. However, there is a trick
to ensure that things stay tidy in the
kitchen. Simply spray your measuring
utensil with a thin layer of baking
spray before using. This will help
the ingredients slide off easily.
DIGITAL
SCALES
Digital scales are
an essential piece
of equipment for any serious
baker. Most have a zeroing, or
tare, function, which enables
you to measure out several
different ingredients into the
same bowl. The accuracy of
digital scales is such that it is
possible to measure out even
the smallest amounts.
METRIC OR IMPERIAL?
Good-quality digital scales operate
both metric and imperial systems,
which eliminates the need to convert
grams into ounces and vice versa.
13
The Basics
UNSALTED BUTTER
FOR EVERYTHING
Some recipes may call for both
unsalted butter and salt. If
you come across this instruction, do
not try to save time by using salted
butter. Unsalted butter is a better
option when it comes to baking,
and it is far better to control the
amount of salt in the recipe by
adding it yourself.
USING VANILLA
BEANS
Vanilla beans are an Vanilla beans
expensive, but sometimes
essential, luxury when it comes to ne
baking. If you do invest in them, it
makes sense to maximize their use.
After you have scraped out the seeds,
the part that is more commonly
required in baking,
put the empty beans
to good use, too.
SUGAR STORAGE
After scraping out the FLAVORED MILK
seeds, store the pod To refresh a used vanilla pod, place it in a
in a jar of granulated pan of milk and gently heat it up. Not only
sugar to give it a will this give the pod a new lease on life
gentle vanilla avor. but it will result in delicately avored milk.
14
The Basics
GRINDING
NUTS FOR
RECIPES
Freshly ground whole nuts
yield a more intense nutty avor than
store-bought ones. Beware of the
method you use, though. The best
thing to do is to pulse the nuts in a food
processor gradually, until you achieve
the desired consistency. Grinding them
too quickly will release the oils in the NUTTY CRUMBS
nuts, resulting in a greasy paste. Grinding your own nuts allows you to control
the nished texture, making them perfect for
decorating either cakes or cupcakes.
HOW TO SLICE A
CAKE PERFECTLY
Slicing a frosted cake neatly
can be a challenge. For
perfect results every time, try the following
method. Have a cup of hot water ready,
and dip your knife into it to heat it slightly.
Wipe it dry with a paper towel, then slice
the cake. Wipe any crumbs off the knife
and repeat the process for each slice.
15
The Basics
WHAT IF?
NO PARCHMENT PAPER
Sometimes a recipe might instruct you to line
a baking pan with parchment paper. If you do
not have any in the house, there is a quick x. Use good-
quality aluminum foil instead, either lightly sprayed
with baking spray or brushed with melted
butter or an unavored oil.
BETTER CONDUCTOR
Be aware that aluminum foil will heat faster
Aluminum foil and retain heat better than parchment paper.
Adjust cooking times accordingly. Baking spray
WHAT IF?
Milk will curdle
NO BUTTERMILK with addition
Buttermilk is more readily of acid
available in some
locations than others. If this product is
hard to nd in your local supermarket,
it is easy enough to make your own.
Simply mix 1 tbsp fresh lemon juice or
white vinegar into 8 oz (250ml) milk.
Leave it for a few minutes, until it has
curdled and thickened slightly, then
use it as you would use buttermilk.
16
The Basics
WHAT IF?
NO BAKING
POWDER
As annoying as it is to
realize that you have run out of an
important ingredient when you want to
bake, it is often possible to improvise Baking soda and cream of tartar
an alternative. Such is the case with
baking powder. If you nd yourself
without any in the cabinet, combine
tsp cream of tartar with tsp baking
soda. This mix can be used as a
substitute for 1 tsp baking powder.
Baking powder
Baking
powder
All-purpose flour
17
Cookies, Bars & Small Cakes
COOKIES, BARS
& SMALL CAKES
LET COOKIES
SET
It is tempting to eat home-
baked cookies the moment
they come out of the oven, but it is a
better idea to wait. Let them settle on
their sheets for a couple of minutes
before removing them to a wire rack to
cool completely. When they are hot, TIME TO REST
cookies are fragile and can break easily. Letting cookies rest before moving
Plus, if you let them cool, you will not them to a cooling rack allows them to set
burn your mouth when you eat them! and makes them less likely to break.
PERFECT
BROWNIES
Some people enjoy
brownies that are very
moist in the center, while others prefer
a rmer bake. This difference in
consistency depends on the cooking
time, so feel free to experiment until
you achieve your preferred result.
GOOEY CENTER
Add 1 tbsp Greek yogurt or sour cream to
the mix for an even moister brownie.
HANDY BACKUP
Having a bag of
pre-portioned
cookie dough in
the freezer is
very convenient
when friends or
family drop by
unexpectedly.
19
Cookies, Bars & Small Cakes
USING A
LUMPY MIX
FOR MUFFINS
Mufns are among a small
number of baked goods where less
beating achieves better results. Mufn
batter should be mixed together only
until the wet and dry ingredients are
just combined. The mixture ought to
look a little lumpy. If it is overworked
and appears smooth, the mufns will
have a dense, rubbery texture.
20
Cookies, Bars & Small Cakes
EASY REMOVAL
When lifting cupcakes out of a hot pan,
gently tug at both sides of the paper at the
same time for an even, mess-free removal.
21
Cookies, Slices & Small Cakes
A SOFT TOP
FOR MUFFINS
Mufns bake at quite a
high temperature, and
it is not uncommon to nd that the
tops are a little overcooked by the
time the inside is done. A simple
trick to rectify this is to cover the
mufns with a clean, dry dish towel
while they cool. The resulting steam
will soften the tops slightly, making
them perfectly moist.
22
Cookies, Slices & Small Cakes
CUTTING
SCONES
STRAIGHT
DOWN
When cutting out scones or
biscuits, do not be tempted to twist
the cutter slightly to release them.
This action will cause the edges
to bind together, leading to the
scones rising unevenly. A straight
up-and-down cutting motion is
needed for a perfectly risen result.
23
Everyday & Celebration Cakes
EVERYDAY &
CELEBRATION CAKES
PAN SIZE
Using the correct-sized
pan is of the utmost
importance when
baking. The depth of the batter
will impact a cakes cooking time,
so be sure to measure the pans
before you start. Use different pans for different baking purposes
24
Everyday & Celebration Cakes
GREASING
DECORATIVE
CAKE PANS
The best way to grease
decorative cake pans is with baking
spray, or with melted butter and a
pastry brush, to make sure you get
into every corner. Sprinkle the greased Get into every
groove of pan
pan with a little our, then tip out any
excess for a truly foolproof result. Perfect end result
PROCESSING
SUGAR WITH
FRUIT ZEST
Citrus zest can be
added to most recipes. The
best way to maximize the
burst of citrussy avor zest
brings is by mixing it in a food
processor with the sugar
before creaming.
ZESTING TOOLS
Invest in a zesting tool that you
can use exclusively for citrus fruit;
however, at a pinch, you can use
a cheese grater.
25
Everyday & Celebration Cakes
BAKING WITH
DRIED FRUIT
When baking a fruitcake,
the batter should be thick
enough to keep the dried fruit from
sinking to the bottom. If your batter
is not quite right, however, there is a FLOURY COAT
simple trick you can use: lightly toss Remove a couple of tablespoons of the
the dried fruit in a little our before measured our and use them to lightly coat
incorporating it into the batter. the dried fruit before mixing it into the batter.
DOUBLE-
LINING PANS
FOR LARGE
FRUITCAKES
A large fruitcake is a dense thing, and
it takes a long time to cook all the way
through. This is partly because it must
bake at a low temperature to prevent
the fruit from burning and losing its
sweetness. It is possible to prevent
CUTTING THE RIGHT SHAPE the outside of the cake from cooking or
Take out the bottom of the pan and use it as over-browning before the inside is set
a template to cut two disks of parchment by using a heavy pan and double-
paper that will t neatly into the pan. lining it with parchment paper.
26
Everyday & Celebration Cakes
CUTTING
HORIZONTALLY
FOR LAYERS
Cutting a cake horizontally
to create the elements for a layer cake
can be tricky. The important thing is to
get an even result, so take your time.
MAKING LAYERS
Secure the top of the cake with the palm
of your hand and cut carefully, rotating
the cake as you go.
PREVENTING
ICING FROM
PICKING UP
CRUMBS
Decorating a cake takes a little practice,
and often crumbs will get into the
frosting, affecting the overall neatness of
the result. To avoid this, coat the cake
with a thin layer of melted and cooled
jam, or thinned frosting, before applying
the nal layer of frosting.
QUALITY FINISH
A slightly exible metal palette knife
is an essential piece of equipment
for a professionally nished cake.
28
Frosting & Finishing
SPIRAL FROSTING
For perfect frosting, start
around the edges, close
to the paper, and spiral
around the cake to nish
in the center.
Beautifully frosted cupcakes
IMPROVISING
A PIPING BAG
Piping bags can be
difcult to clean and
unwieldy to hold, especially for small
quantities of icing. Try improvising
your own using a small, strong plastic
freezer bagits easy to hold for small
detail work, and its disposable, too.
29
Frosting & Finishing
MIXING ICING
COLOR
Food coloring can
transform plain white
frosting, turning your cake
into a beautifully bright or
prettily pale creation. Be
aware that a little food
coloring goes a long
way. For best results,
use the tip of a
wooden skewer or
toothpick to add the
coloring a little at a
time, until you achieve
the desired result. VARIED COLOR PALETTE
To achieve more unusual shades and colors,
Bottle of food try combining several colors together, always
coloring a little at a time.
NO TIME FOR
Small sieve allows FROSTING?
delicate sprinkling Baking can be a time-
consuming affair, and
sometimes there isnt the opportunity
to cool a cake, frost it, and allow the
frosting to set before it is served.
However, if time is a concern, you
can still present a pretty, unfrosted
Stencils
create shapes cake. Simply use stencils to add a
decorative edge to a ne dusting
of confectioners sugar.
TIME-SAVING DECORATION
Cut your own shapes and use a small
sieve or tea strainer to control the
amount of confectioners sugar you
sprinkle over the nished cake.
30
Frosting & Finishing
STREUSEL TOPPING
A streusel topping adds a sweet, crumbly
crunch to muffins, cakes, and other
baked goods.
A quick streusel topping can be made
by rubbing together cold, diced butter,
some soft light brown sugar, a handful
of oats, and some cinnamon.
This streusel mix stores well in the freezer,
in a ziplock bag, and it can be used
straight from frozen. Try making a large
batch and storing the rest for later use. Make a large batch and use as needed
CARAMELIZING
Any set custardlike
lling can be nished
off with a blowtorch and
caramelized. Just make
sure the tart is well chilled
before applying any heat.
Leave to set before serving.
31
Frosting & Finishing
32
Frosting & Finishing
3 Work around
the sides of the
cake, rotating it as
you go. Use the full
extent of the blade
to sweep the
frosting on the top
into a perfectly
smooth nish.
33
Frosting & Finishing
34
Frosting & Finishing
Single or
double cream
Vanilla extract
Confectioners
sugar
35
Patisserie, Meringues & Desserts
PATISSERIE, MERINGUES
& DESSERTS
RUBBING BUTTER IN
If you wish to make pastry, it is essential that the butter is
well chilled before you begin to rub it into the our. Rubbing
butter in by hand takes little effort and is the best way of
controlling the end result, since using a food mixer for this task can
often result in overprocessing.
USING ICE-COLD
WATER
Using cold water, or even ice
water, to bind pastry together
is a simple way to achieve better results.
Ice water prevents the fats in the pastry
from breaking down, which would leave
the pastry crumbly and difcult to handle Pitcher of
when rolling out. chilled
water
36
Patisserie, Meringues & Desserts
RISING IN THE
REFRIGERATOR
Certain baked goods, such
as cinnamon rolls, are
better served fresh for breakfast, but
they are too time-consuming to prepare
on the spot. Plan ahead and allow
the second rising to happen in the
refrigerator overnight. Just be sure to
bring the rolls to room temperature
before baking as usual. Perfectly risen cinnamon rolls
37
Patisserie, Meringues & Desserts
HOW TO MAKE
A CHEWIER
MERINGUE
There are times when
a crisp meringue is called for, and
others when a chewier result is
what is required. To give your
meringue a chewier nish,
gently fold a teaspoon each of
cornstarch and white-wine vinegar
into the mixture before cooking.
FRESHNESS IS IMPORTANT
Baking staples such as
cornstarch lose their efcacy if
White-wine vinegar old or stale, so check the date.
38
Patisserie, Meringues & Desserts
HOW TO CLEAN
A BOWL FOR
USE WITH EGG
WHITES
Whisking egg whites can be a difcult
processeven the smallest amount of
shell or egg yolk in the bowl can cause
the whites to resist your efforts to bring
them to soft or stiff peaks. For perfect
results every time, go through the
following procedure. First of all, ensure
that the bowl is perfectly clean, free of
any greasy or dusty residue. Next, rub
the inside of the bowl with the cut side
of a lemon or a little white vinegar, then
wipe it dry with a paper towel before
beginning to whisk the egg whites.
CITRUS LAYER
To avoid waste, cut just a little off the end of a
lemonenough that the esh is exposed
rather than using a whole half.
HOW TO GET
WHITER
MERINGUES
The secret to producing
meringues of remarkable snowy
whiteness, with a crisp exterior and a
hollow interior, is a long, slow cooking
time. An extremely low oven heat helps
(the ideal temperature being around
240F/120C). If your oven doesnt go
low enough, consider using a wooden
spoon to prop the door open slightly.
DELICIOUS MERINGUES
A meringue is ready when it is crisp
on the outside and sounds hollow when
tapped gently on the underside.
39
Patisserie, Meringues & Desserts
AVOID
CRACKING
Meringues are fragile
goods and can crack
easily once cooked, which can be
very frustrating because they take
so long to bake. Meringues
tend to crack because they are
susceptible to sudden changes
in temperature. Prevent this from
occurring by turning off the oven
when they are ready and leaving
them to cool inside.
COOLING MERINGUES
Once they are cool to the touch, place
the meringues on a rack and allow
them to cool completely before storing.
HOW TO
STABILIZE
EGG WHITES
The more stable the
egg-white mixture, the more likely
it is to hold its shape and cook into
a perfectly crisp, peaked meringue.
Although good whisking should
achieve this, sometimes a little extra
help is needed. Try adding some
cream of tartar, white vinegar, or
a few drops of lemon juice to the
mix after the sugar is incorporated.
40
Patisserie, Meringues & Desserts
EGG-TO-SUGAR RATIO
Weighing egg whites is a simple
trick for calculating the amount
of sugar needed for meringues.
Use digital scales (see Tip 13)
for maximum accuracy.
REMOVING
BROKEN
EGGSHELL
FROM BATTER
Every baker knows how annoying it is
to crack an egg into cake batter or a
bowl only to see a few small pieces
of shell appear in the batter, too. It
can be remarkably hard to sh bits of
eggshell out with a teaspoon or any
other kitchen implement. Instead, try
using the broken half of the eggshell
the sticky interior of the shell will
attract the loose pieces and make
them easier to remove.
MINIMIZING SHARDS
Cracking the eggs on a at surface, such as
the counter, rather than the sharp side of a
bowl, reduces the likelihood of shards.
41
Patisserie, Meringues & Desserts
PERFECT
ROULADE
When the sponge
has cooled, carefully
unroll it, then ll it
and reroll it. If the
odd crack appears
in the sponge, try
disguising it with a
decorative ourish.
42
Patisserie, Meringues & Desserts
SERVING
SUGGESTIONS
Once the
cheesecake has
cooled and chilled,
gently slice it with
a sharp knife, and
serve it with a fruit
coulis or other
suitable sauce.
43
Patisserie, Meringues & Desserts
1 A well-greased ramekin,
brushed with melted
butter, will help the souf
2 Dust the inside of the
ramekin with ne sugar,
and tap out any excess, to
3 Cook out the our in the
melted butter. Do this
over a low heat to prevent
rise evenly. stop the batter from sticking. it from browning.
44
Patisserie, Meringues & Desserts
45
Pies & Tarts
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.
47
Pies & Tarts
AVOID OVER-
FLOURING
SURFACES
When rolling out pastry,
especially a rich, buttery one, it is
tempting to keep sprinkling our on
both the pastry and the work surface
to prevent it from sticking. However,
whenever you do this, you are
unintentionally incorporating potentially
signicant amounts of our into your
delicate pastry. This added our could
change the structure of the pastry,
making it hard and dry, so try to be A LITTLE GOES A LONG WAY
as frugal as possible when ouring A good pastry prepared correctly and in a
the work surface. cool kitchen should roll out well without too
much added our.
AVOID REROLLING
Rolling out pastry is an acquired skill. As you roll it out, pastry
might crack and stick, and in those instances you will have to
bring it back together and reroll it. Beware, however, of doing
this too often. The additional handling creates heat and activates the gluten
in the our. The resulting pastry could
therefore become tough and more
liable to shrink on baking.
WASTE NOT
You can put any scraps of pastry to
good use. However, rather than
rerolling them into a bigger piece,
which is likely to cause the pastry
to shrink, try making a few simple
tart shells, ll them with jam or lemon
curd, and bake them until golden.
48
Pies & Tarts
HOW TO KEEP
PASTRY CRISP
WHEN USING
FILLINGS
Once a pastry crust is blind-baked (see
Tip 83), it is ready to be trimmed and
lled. Placing uncooked llings, such
as cream or crme ptissire and fresh
fruit, directly on the pastry will result in
the bottom of the tart case turning soggy.
To prevent this from happening, create a
protective layerfor example, with jam.
1 While the pastry is still warm, use a
small, sharp knife to trim away the
excess pastry from the rim of the case.
49
Pies & Tarts
Be careful not to
burn your hands
Pastry is easy to
work while hot
50
Pies & Tarts
HOW TO
TRANSFER
PASTRY INTO
A PIE PAN
After you have made and rolled out
your pastry, you will have to transfer
it from the work surface to a pan. This
can be a tricky business, because
pastry can break if it is picked up
incorrectly. However, the simple
1
method illustrated here will ensure Prepare the pastry as usual, rolling it out
that pastry can be moved quickly on a lightly oured work surface to your
and successfully every time. required thickness.
51
Pies & Tarts
52
Pies & Tarts
FILL WHEN
READY TO EAT
Fill the still-frozen
pastry cases with
the desired lling,
and bake them in the
usual manner. The
baking will refresh
the pastry, leaving it
as crisp as when it
was rst cooked.
53
Pies & Tarts
SWEET
A simple addition
to any sweet pastry
is a couple of
tablespoons of
granulated sugar,
which gives a
sweet, crisp nish to
the pastry. Cocoa
can also be added
in place of some of
the our.
FLAVORINGS FOR
SAVORY PASTRY
Fresh herbs such as basil can be blended
in a food processor with the flour (adding
the butter afterward) to make an attractive
summery pastry. A very small sprinkling
of thyme, oregano, or sage can be added
to a savory pie or cobbler topping.
Sun-dried tomato paste adds flavor and
richness to a Mediterranean tart; or try
using your favorite seeds and spices.
Finally, if youre after a pleasing contrast
of flavors, try adding grated strong
cheddar to an apple pie crust.
SAVORY
Savory llings need only a complementary
herb processed into the our to add color
and avor to the dish.
54
Pies & Tarts
SCALLOPED FEATHERED
Press your forenger Make 1in (2cm) cuts,
rmly onto the pastry in (1cm) apart, into the
rim, then use the tip of edge of the pastry. Fold
a table knife to indent every other ap of pastry
the pastry on either side back, diagonally, along
of your nger. the edge of the pie.
BRAIDED
Cut out three in- (1cm-)
wide pastry strips long
enough to go around
the entire pie. Braid them
together, then position
the braid on the pie.
Pastry strip is
long enough to go
around whole pie
Use forefinger
and thumb to
pinch pastry
TWISTED RIBBON FLUTED
Holding a 1in- (2cm-) wide pastry Pinch the pastry while making
strip at one end, twist it from the indentations at a slight angle
other end. Secure it in place. in the edge.
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.
Bubbles and
craters on surface
of yeast
END RESULT
After a few minutes
at room temperature,
the mixture should
foam up and start
to bubble slightly.
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Breads, Batters & Pizzas
ADDING SALT
Most breads benet
from the addition of a
little salt to enhance
their avor. However, it is important
to add the salt at the right time.
Adding salt directly to the yeast can
kill the yeast and stop the bread
from rising. To get around this, add
the salt to the our separately from
the activated yeast mixture.
MIXING SALT IN
Use a balloon whisk to distribute the salt
into the our evenly before adding the
activated yeast mixture.
IDEAL ENVIRONMENT
An oven that has been gently
warmed for a few minutes,
then turned off makes a
suitable rising place.
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Breads, Batters & Pizzas
ALLOWING THE
DOUGH TO RISE
To make sure the dough rises well,
put it in a large, clean bowl with
plenty of room for it to expand. Spray the inside
of the bowl with a little baking spray, then gently
place the dough in the bottom. Also spray one
side of a large piece of plastic wrap, and use it,
sprayed side down, to seal the bowl.
SEALING THE BOWL
A warm, draft-free environment will help the
dough rise, so make sure the bowl you use is
well sealed with plastic wrap.
KNEADING WORKOUT
Use the heel of your hand to push the dough
down and away from you to help stretch it
out and encourage the necessary elasticity.
58
Breads, Batters & Pizzas
59
Breads, Batters & Pizzas
60
Breads, Batters & Pizzas
Color is pleasant
golden brown
61
Breads, Batters & Pizzas
62
Breads, Batters & Pizzas
63
Breads, Batters & Pizzas
HOW TO GIVE
YOUR BREAD
A SPRINGY TOP
Ensure that your bread
has a light, springy crust by baking it
in a steamy oven. Steam is especially
important during the rst part of the
baking. To introduce steam to the oven,
place a roasting pan half full of boiling SPRAY THE BREAD
water in the bottom of the oven just A little water sprayed onto the top of the
before baking your bread. There are bread just before cooking should help give
also a few other tricks you can use. it a light, springy crust.
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Breads, Batters & Pizzas
PIZZA CRUST
A perfect thin-crust pizza should
have a crisp base, as well as being
slightly blistered at the edges and
puffed up in places. Scatter the
baking tray with a little ne
cornmeal to help achieve this.
BREAD CRUST
Good homemade
bread should be
golden brown
and well risen,
with a crunchy top
crust. To help the
underside of the
bread get crisp, put
a little scattered our
or semolina on the
tray before baking.
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Breads, Batters & Pizzas
66
Breads, Batters & Pizzas
Soft, springy
inside
PROFESSIONAL FINISH
Bread that has been allowed to rest is easier to cut
into uniform slices and more likely to stay together
without crumbling.
67
Breads, Batters & Pizzas
HANDLING
& USING
CIABATTTA
DOUGH
If you are baking ciabatta bread,
make sure that the dough is wet
and loose on kneading, since this
will help create the large air pockets
traditionally found in the nished
loaf. Wet doughs are much easier
to knead in a machine tted with a USE YOUR HOOK
dough hook. If you dont have this When kneading wet dough, a hook prevents
particular attachment, however, the dough from becoming warm and sticky,
follow the steps below. as it would if you kneaded it by hand.
AIR POCKETS
Soft, sticky dough
is difcult to handle,
but it is the only way
to obtain a well-risen
ciabatta loaf with the
customary large air
pockets inside.
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Breads, Batters & Pizzas
69
Index
INDEX
AB cakes (continued) E
apples, in mufns 23 preparing pans 245 eggs
bagels 6061 settling in pans 25 frozen whites 41
bain-maries 12 slicing 15 removing shells from
baking powder 10, 17 testing for doneness 27 batter 41
baking soda 10, 17 caramelizing 31 soufs 445
baking sheets 19 cheesecakes, cracking 43 stabilizing whites 40
balloon whisks 26 chocolate 12 temperature 8
biscuits brownies 18 testing for freshness 12
cutting out 23 dusting cakes with cocoa weighing whites 41
blind baking pastry 52 25 whisking whites 39
blowtorches, nishing sweet ganache 33, 34
tarts 31 melting 12 F
bowls, cleaning 39 ciabatta 68 feathered borders 55
bread citrus zest 25 aky pastry 38
ciabatta dough 68 cocoa, dusting cakes with avoring pastry 54
crust 645 25 our
kneading 58, 68 color, icing 30 rolling out pastry 48
proong 59 cookies 1819 self-rising our 17
resting before cutting 67 cooking spray 20 owers, crystallizing 34
rising 578 cream of tartar 17, 40 uted pastry borders 55
salt 57 crme anglaise 35 foil, lining pans 16
testing for doneness 66 crumbs, icing cakes 28 food coloring 30
yeast 56 crust, bread 645 freezing
brownies 18 crystallizing owers 34 cakes 27
butter 9 cupcakes 20, 21, 29 cookie dough 19
in Danish pastry 37 custard 35 egg whites 41
greasing pans 24 cutters 23 pastry 53
quick aky pastry 38 cutting cakes horizontally 27 frosting 2830
rubbing in 36 color 30
softened butter 8 D decorations in 34
unsalted butter 14 Danish pastry 37 piping bags 29
buttercream frosting 33 decorations smooth top layer for 32
buttermilk 16 crystallizing owers 34 smoothing off 33
in frosting 34 spiral frosting 29
C pie tops 55 fruitcakes 26
cakes 247 digital scales 13
cupcakes 20, 21, 29 doneness, testing for GH
cutting horizontally 27 27, 66 ganache 33, 34
frosting 2830, 32 double-lining pans 26 parchment paper 16
fruitcakes 26 dried fruit 26 greasing pans 24, 25
70
Index
71
Acknowledgments
ACKNOWLEDGMENTS
Picture credits
All images Dorling Kindersley.
For further information, see www.dkimages.com
72