By Karen DeMasco, Mindy Fox
Positive factors new rules, diversified diversifications, and artistic combos of vintage cakes and different baked goods.
Title: The Craft of Baking
Author: Demasco, Karen/ Fox, Mindy/ Silverman, Ellen (PHT)
Publisher: Random condo Inc
Publication Date: 2009/10/27
Number of Pages: 256
Binding sort: HARDCOVER
Library of Congress: 2010278700
Read Online or Download The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own PDF
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Additional resources for The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own
Refrigerate for a minimum of 1 hour, or in a single day. (The dough will be frozen for as much as 1 month; thaw it in a single day within the fridge earlier than utilizing. ) CREAM CHEESE DOUGH i admire this crust for fruit pies, in particular apple. It additionally works good for savory dishes, like quiche. MAKES adequate for 2 eight- TO 10-INCH SINGLE-CRUST PIES OR truffles OR ONE DOUBLE-CRUST PIE eight oz. (2 sticks) unsalted butter, reduce into small items eight oz cream cheese, lower into small items three tablespoons sugar 2 cups unbleached all-purpose flour, plus extra for dusting ½ teaspoon kosher salt In a mixer geared up with the paddle attachment, beat the butter, cream cheese, and sugar on medium velocity until eventually the combination is delicate and there aren't any seen chunks of butter or cream cheese, approximately five mins. upload the flour and salt and combine until eventually simply mixed. end up the dough onto a fresh evenly floured paintings floor. Divide it in part, form into flattened disks, and wrap each in plastic wrap. Refrigerate for a minimum of 1 hour, or in a single day. (The dough should be frozen for as much as 1 month; thaw it in a single day within the fridge ahead of utilizing. ) Key Lime Meringue Pie KEY LIME MERINGUE PIE A topping of candy cloudlike meringue enhances the puckery lime curd during this fresh and intensely lovely pie. MAKES ONE 9-INCH PIE DOUGH easy Pie Dough Unbleached all-purpose flour, for dusting KEY LIME CURD Finely grated zest of four Key limes ⅓ cup clean Key lime juice (from approximately nine Key limes) three tablespoons clean lemon juice ½ cup granulated sugar three huge eggs three huge egg yolks ¼ teaspoon kosher salt eight tablespoons (1 stick) chilled unsalted butter, lower into small items 1 cup heavy cream MERINGUE ⅔ cup egg whites (from approximately four huge eggs) ⅔ cup granulated sugar ¼ cup confectioners’ sugar 1 teaspoon natural vanilla extract ¼ teaspoon kosher salt On a calmly floured floor, roll out the dough to an 11-inch around. Roll the dough onto a rolling pin, middle it over a 9-inch pie plate, and healthy it into the plate, urgent the dough into the sides. Trim the dough, leaving a 1-inch overhang. Fold the overhang below, and crimp the perimeters to shape the head fringe of the crust. Freeze the pie crust for 10 mins. in the meantime, preheat the oven to 375°F. Line the chilled pie shell with a around of parchment paper or foil, leaving a 1-inch overhang. Fill it with pie weights or dried beans. Bake until eventually the sides of the crust are only starting to flip golden, 20 to twenty-five mins. eliminate the parchment and pie weights. go back the crust to the oven and proceed baking till it really is golden all over the place, approximately 10 mins extra. move the pie plate to a twine rack and allow it cool thoroughly. flip off the oven. lead to 2 inches of water to a simmer in a wide saucepan. In a wide heatproof bowl, whisk jointly the main lime zest, Key lime juice, lemon juice, sugar, eggs, egg yolks, and salt. Set the bowl over the saucepan, and whisking regularly (be absolute to whisk into the corners of the bowl), prepare dinner the curd till it truly is thick sufficient path might be pulled throughout its floor with the whisk with out it instantly filling in, 12 to fifteen mins.