Download Cakes For Romantic Occasions: Over 40 Cakes For Weddings And by May Clee-Cadman PDF

By May Clee-Cadman

You'll bask in this clean and modern number of impossible to resist muffins to fit each romantic party, from conventional marriage ceremony brownies to quirky Valentines treats and cupcakes to percentage with their household. the writer not just exhibits the reader tips on how to create appealing brownies very easily, but in addition advises at the top how one can delivery, exhibit and serve. supplying guideline on the best way to make coordinating favours and presents, the flexibility of every cake will be sure readers may be growing all of them 12 months around for all these certain events.

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Additional info for Cakes For Romantic Occasions: Over 40 Cakes For Weddings And Other Special Celebrations

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42 — U S I N G A S TA RT E R — C R E AT I N G AND FEEDING A S O U R D O U G H S TA RT E R A TRADITIONAL SOURDOUGH STARTER is made with a flour and water paste that is left to ferment by wild airborne yeast. Here some yeast is added to encourage the fermentation process. Once established, a sourdough starter can be kept indefinitely in the refrigerator. The longer a starter is kept, the better the flavor of the baked bread. If you do not make bread regularly, it is important to “feed” the starter every two weeks.

When applying a glaze before baking, be careful not to “glue” the loaf to the rim of the loaf pan or the baking sheet. This not only will make it difficult to remove the loaf from the pan, but can prevent the loaf from expanding fully in the oven. DDING THE FINISHING TOUCHES P R E PA R I N G AN E G G WA S H 1 A basic egg wash will give a shiny, golden look to the crust. It can also be used as an “adhesive” to be applied before any of the toppings described on pages 60–61. To prepare, beat together 1 egg and 1 tablespoon of water or milk, and a pinch of salt.

PROOFING PROOFING IS REFERRED TO as the final rise. Shaped dough is left to rise until doubled in size (unless otherwise specified in the recipe) on a prepared baking sheet or in a pan just before baking. Proofing is best done in a warm, draft-free place. In an exceptionally cold kitchen, a low oven or one heated with just the pilot light is a good option. Preheat the oven for baking halfway through the proofing time; remove the bread while the oven preheats. Avoid overproofing by testing for doneness; press on the dough lightly with your fingertip.

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