101 Essential Tips: Baking, 1st Edition

  • Published By:
  • ISBN-10: 1465443657
  • ISBN-13: 9781465443656
  • DDC: 641.81
  • Grade Level Range: 4th Grade - 6th Grade
  • 72 Pages | eBook
  • Original Copyright 2015 | Published/Released March 2016
  • This publication's content originally published in print form: 2015

  • Price:  Sign in for price



This title offers simple, easy-to-follow advice on baking brownies, cupcakes, meringues, and more. It offers everything for the beginning to expert baker, from simple explanations of the basics to illustrated step-by-step guides and close-up pictures with detailed descriptions.

Table of Contents

Front Cover.
Half Title Page.
Title Pager.
Copyright Page.
Table of Contents.
The Basics.
1: Read the Recipe First.
2: Room-Temperature Eggs.
3: Softened Butter.
4: Butter or Margarine?.
5: Toast Spices to Release the Flavors.
6: Baking Soda or Baking Powder?.
7: Get the Shelves Right.
8: Don’t Open the Oven!.
9: Oven Thermometers.
10: Baking with Chocolate.
11: Floating Test for Egg Freshness.
12: Measuring Sticky Ingredients.
13: Digital Scales.
14: Unsalted Butter for Everything.
15: Using Vanilla Beans.
16: Grinding Nuts for Recipes.
17: How to Slice a Cake Perfectly.
18: What If? No Parchment Paper.
19: What If? No Buttermilk.
20: What If? No Baking Powder.
21: What If? No Self-Rising Flour.
Cookies, Bars & Small Cakes.
22: Let Cookies Set.
23: Perfect Brownies.
24: Achieving Even Brownness.
25: Freezing Cookie Dough for Later Use.
26: Heavy Baking Sheets at Hot Temperatures.
27: Using a Lumpy Mix for Muffins.
28: A Tip for Filling Liners for Cupcakes.
29: Using Cooking Spray for Easy Portioning.
30: Remove Cupcakes From the Pan Immediately.
31: Filling Empty Pans with Water.
32: A Soft Top for Muffins.
33: Cutting Scones Straight Down.
34: Moistening Muffins with Grated Apple or Pear.
Everyday & Celebration Cakes.
35: Pan Size.
36: Greasing & Lining Pans.
37: Greasing Decorative Cake Pans.
38: Letting Cakes Settle in Pans.
39: Dusting with Cocoa for Chocolate Cakes.
40: Processing Sugar with Fruit Zest.
41: Baking with Dried Fruit.
42: Using a Balloon Whisk for Dry Ingredients.
43: Double-Lining Pans for Large Fruitcakes.
44: Testing for Doneness.
45: Cutting Horizontally for Layers.
46: Storing Cakes in the Freezer.
Frosting & Finishing.
47: Clean Edges.
48: Preventing Icing from Picking Up Crumbs.
49: Keeping Cakes Moist.
50: Improvising a Piping Bag.
51: Mixing Icing Color.
52: No Time for Frosting?.
53: Quick & Interesting Toppings for Muffins.
54: Finishing Sweet Tarts with a Blowtorch.
55: Creating a Smooth Top Layer for Frosting.
56: Finishing Frosting Smoothly.
57: Placing Decorations in Frosting.
58: Crystallizing Edible Flower Petals for Decorating.
59: Cheat’s Crème Anglaise for Serving.
Patisserie, Meringues & Desserts.
60: Rubbing Butter in.
61: Using Ice-Cold Water.
62: Rising in the Refrigerator.
63: Using Butter in Danish Pastry.
64: How to Make Quick Flaky Pastry.
65: How to Make a Chewier Meringue.
66: How to Clean a Bowl for Use with Egg Whites.
67: How to Get Whiter Meringues.
68: Avoid Cracking.
69: How to Stabilize Egg Whites.
70: How to Use Frozen Egg Whites.
71: Removing Broken Eggshell from Batter.
72: Rolling a Jelly Roll or Roulade Without Cracking.
73: How to Prevent a Cheesecake from Cracking.
74: How to Make a Good Soufflé.
Pies & Tarts.
75: How to Roll Pastry for Best Results.
76: How to Bind Pastry for a Richer Effect.
77: How to Prevent Shrinkage & Cracking.
78: Avoid Over-Flouring Surfaces.
79: Avoid Rerolling.
80: How to Keep Pastry Crisp When Using Fillings.
81: Making Hot-Water Pastry.
82: How to Transfer Pastry Into a Pie Pan.
83: What is Blind Baking?.
84: Freezing Pastry for Later Use.
85: Easy Tips for Flavoring Pastry.
86: Making Attractive Pie Tops.
Breads, Batters & Pizzas.
87: How to Start Yeast.
88: Adding Salt.
89: Ambient Temperature for Rising.
90: Allowing the Dough to Rise.
91: The Windowpane Test for Dough.
92: Proofing Before Baking.
93: How to Make Bagels.
94: How to Make Pretzels.
95: How to Give Your Bread a Springy Top.
96: How to Achieve a Professional Crunchy Crust.
97: How to Test When Bread is Done.
98: Allow to Rest Before Cutting.
99: Handling & Using Ciabattta Dough.
100: Handling & Using Pizza Dough.
101: Making a Stuffed-Crust Pizza.