Download 101 Essential Tips: Baking by DK Publishing PDF

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1 Spoon the icing into one corner of the bag, pushing it down gently to avoid air bubbles, which can spoil the finish. 2 Tie or clip the top of the bag, then use a pair of sharp scissors to snip off a small corner. Squeeze the bag gently to release the icing. 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.

51 Pies & Tarts WHAT IS BLIND BAKING? Blind baking is a simple, extremely useful method of prebaking an empty tart crust for filling or for storing and using at a later date. The technique is not as difficult as it seems, and it ensures that the bottom of a pie or tart will be cooked through even with the wettest filling. It is possible to purchase ceramic baking beans that can be used over and over; a cheaper alternative is to use dried chickpeas or other beans, making sure to label them as blind-baking beans when you store them for future use.

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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