By Linda Collister
Twelve new novice bakers are able to upward thrust to the good British Bake Off problem. whereas they don their aprons, comply with their new ovens and get used to baking in a tent, this ebook takes you thru the demanding situations from the sequence and indicates you ways to accomplish baking perfection.Throughout the booklet, Mary Berry and Paul Hollywood are available with functional the best way to assist you create excellent tarts, biscuits, breads, pastries, pies and teatime treats at any time when, in addition to exhibiting you the way to take on their 'technical challenges', as noticeable at the show.
There are over one hundred twenty recipes during this publication, together with conventional British bakes and creative twists utilizing vintage constituents, in addition to the simplest contestant recipes from the sequence. there's lots to problem willing bakers right here, from brandy snaps to complicated pastries, pavlovas to iced get together brownies, and with a sensuous and but functional layout and full-colour, step by step images, this relatively becomes the baking e-book that you'll flip to for years yet to come.
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Additional info for The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets - The Perfect Victoria Sponge and Other Baking Secrets
A great pie is a superb factor – so make extra, and extra frequently. A light gold color, crisp texture and a necessary melt-in the-mouth deliciousness are the hallmarks of excellent shortcrust. It’s our preferred pastry, the best to make and the only such a lot used for pies, flans, cakes and quiches, either cold and warm. the following it presents the case for a double-crust pork pie. Serves 6 For the shortcrust 300g undeniable flour ¼ teaspoon salt 150g unsalted butter, chilled and diced, OR 75g every one butter and lard (or white vegetable fat), chilled and diced 3½–4 tablespoons icy water For the filling red meat and pink Wine Pie Filling (see right here) crushed egg, to glaze 1 x 23cm around fluted or oval pie dish; a baking sheet Shortcrust pastry has a ‘short’ texture – crumbly, mild and smooth. it's made of undeniable flour (the style used for brownies and pastries, instead of the better gluten robust bread flour) and chilly fats (usually unsalted butter for its flavor, or equivalent quantities of butter and lard or white vegetable fats to provide a good shorter texture), plus a pinch of salt and simply enough chilly water to bind the materials jointly. the standard proportions are one half fats to 2 elements flour – as within the recipe right here – yet for a richer pastry extra fats is used (up to three-quarters fats to flour in a few ultra-rich recipes). It’s very important to take advantage of ice-cold water and so as to add it steadily. you just want adequate water to bind the aggregate jointly. If there are dry crumbs on the backside of the bowl, upload a bit extra water a teaspoon at a time; if the dough feels delicate and sticky, paintings in a bit extra flour. Pastry that's too dry will collapse as you are trying to roll it out, but when it's too rainy it is going to persist with the paintings floor and rolling pin and the baked pastry may be tricky and tough. Making shortcrust in a food-processor is very speedy and effective, and provides an outstanding consequence. positioned the flour and salt (plus any spices) into the processor bowl and ‘pulse’ once or twice, simply to mix. upload the chilly diced fats and procedure till the aggregate seems like fantastic crumbs. With the computer operating, pour within the very chilly water (plus egg yolk for a richer shortcrust) throughout the feed tube – the dough should still come jointly in a clump. If this doesn’t occur upload a bit extra water, a teaspoon at time, during the feed tube. eliminate the ball of dough from the desktop, wrap in clingfilm and relax. 1 Sift the flour and salt right into a blending bowl. upload the chilly fats and toss frivolously in order that the whole lot are good lined in flour. 2 utilizing a round-bladed knife, reduce the fats into a lot smaller items, coating all of them with flour as you cross. three placed either arms into the bowl and choose up a bit of the aggregate among the fingertips and thumb of every hand. raise your palms as much as the rim of the bowl and rub the flour and fats jointly among your fingertips. proceed this rubbing-in till the aggregate appears like high quality crumbs with out noticeable lumps of fats. four progressively pour within the icy water when you stir with the knife, blending till the dough simply comes jointly.