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By Gayle C. Ortiz, Joe Ortiz, Louisa Beers

On account that 1978, Gayle's Bakery and Rosticceria within the Santa Cruz-area city of Capitola, California, has grown from a humble 800-square-foot store to 1 of the biggest, so much winning fine-quality bakeries within the nation. The Village Baker's Wife compiles the all-butter, real-sugar, whole-cream, fine-chocolate cakes and pastries that made Gayle's legendary.

With greater than one hundred fifty recipes, a hundred thirty educational illustrations, and 25 essays on baking ideas, this is often the single cookbook you want to make show-stopping muffins and pastries, such as:
• Lemon Lust Bars
• Princess Cake
• Ham and Cheese Croissants
• Apple endure Claw Danish Braid
• Chocolate Truffle Cake
• Hazelnut Twist Cookies
• Garlic Cheese Pretzels

Brimming with anecdotes and insightful baking counsel from Gayle and Joe Ortiz (author of The Village Baker) this own assortment will motivate and enjoyment any avid or occasional domestic baker—the sweeter the the teeth, the higher.

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Flip the dough onto a frivolously floured floor and press right into a sq.. will probably be very crumbly and hard to deal with. With a rolling pin, roll the dough right into a 15 × 8-inch rectangle. it's going to collapse aside on the edges (it smooths out eventually). Fold the dough in thirds (a three-fold turn), patching as beneficial. Rotate the dough one-quarter flip, in order that the seams are on the best and backside. Roll the dough out back, this time to degree 20 × eight inches. provide the dough a four-fold e-book flip. Rotate the dough one-quarter flip, in order that the seams are at the best and backside. Then, roll out back to twenty × eight and provides the dough a three-fold flip. hide the dough with plastic wrap and permit it relaxation within the fridge for 1 hour. get rid of the dough from the fridge, back roll it right into a 20 × 8-inch rectangle, and provides it one other three-fold flip. instantly roll the dough out to twenty × eight inches and provides it one final three-fold flip. If the dough begins to melt, refrigerate for quarter-hour prior to beginning the ultimate flip. Wrap the dough and refrigerate in a single day to be used the following day, or freeze for as much as 10 days. THAWING FROZEN PUFF PASTRY DOUGH Frozen dough can be thawed at room temperature for forty five mins to one hour, then transferred to the fridge, the place it's going to leisure for a minimum of 1 hour sooner than it really is used. Or, move the dough from the freezer to the fridge to thaw the evening prior to you intend to take advantage of it. CROCODILE MAKES ONE sixteen × 7-INCH PASTRY at some point, our buddy Dr. Kenny Bloom introduced us an Alligator from a l. a. bakery. Months later, we have been in Southern California and dropped through the bakery. We requested them for the recipe, they usually declined. So we placed our heads jointly and got here up with our personal edition. It’s been a bestseller ever when you consider that we began making it again in 1989. ½ cup (4 oz) butter ⅔ cup firmly packed brown sugar EGG GLAZE 1 egg 2 tablespoons milk —— ½ recipe (1 pound) simple Puff Pastry Dough ⅔ cup chopped pecans forty pecan halves ¼ cup transparent Glaze MAPLE GLAZE 6 tablespoons confectioners’ sugar 2 teaspoons maple syrup 1 teaspoon water Line a baking sheet with parchment. Have prepared one other baking sheet that matches simply contained in the first one (for knocking down the pastry whereas it bakes). soften the butter in a small saucepan and stir within the brown sugar. put aside to chill. In a small bowl, whisk jointly the egg and milk to make the glaze. On a flippantly floured floor, roll the puff pastry right into a rectangle approximately measuring 19 × sixteen × ⅛ inches. Trim the dough to 17 × 14 × ⅛ inches, booking the scraps for one more use. Brush the full floor of the dough with a mild to medium coating of Egg Glaze. Reserve the remainder glaze. unfold the brown sugar–butter combination down the guts of the dough in a fifteen × 5-inch rectangle, leaving a 1-inch border alongside the 14-inch-long edges and a 4½-inch border alongside every one 17-inch part. Sprinkle the chopped pecans over the filling. Fold the 17-inch-long facets of the dough over the filling, overlapping them somewhat, and press calmly to seal.

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