By Better Homes and Gardens
A visible advisor to studying to bake, with greater than 850 photos
Better houses and Gardens Baking step-by-step is the last word advisor and idea-generator for a person who desires to learn how to bake or hone their process. This wonderful e-book makes use of transparent, step by step photos—more than 900 of them—to illustrate crucial talents from folding batter to forming a lattice pie crust. domestic bakers could make 350 vintage and smooth treats, either candy and savory.
Learn to roll and bake the precise flaky tart or frost and beautify a celebration-worthy cake—or commence basic with Peanut Butter Blondie Bars or Blueberry Crisp; ability point icons flag recipes effortless, more uncomplicated, or least difficult to make. whole with an Intro to Baking overlaying every thing from stocking the kitchen to utilizing a rolling pin, this colourful publication makes baking enjoyable and available for everybody.
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Extra resources for Better Homes and Gardens Baking Step by Step
The next section covers quick breads. MCI Job Aid Pastry Baking 3-5 Chapter 3 Quick Breads Condition You will be provided with facilities and the appropriate material. Standard Make the four most common quick breads. Four Common Quick Breads The table below shows four most common quick breads and their preparation method. Item Biscuits • • • • Muffins • • • • Cornbread • • Coffeecake • • Method Follow the manufacturer's recipe. Ensure biscuits are symmetrical in shape and have a slightly rounded top.
Problem Too large Too small Symmetry Cause • • • • • • • Too much batter Too much leavening or eggs Dough rolled too thick Not enough batter Dough rolled too thin Dough not folded properly Not enough leavening The shape and size of the pastry product determine symmetry. Patrons come to expect that certain products will have a conventional shape. The table below shows problems associated with a symmetry fault and the possible causes. Problem Peaked shape Sloped sides Irregular shape Cause • • • • • • • • Oven too hot Batter over-mixed Too much bottom heat Dull cutter Too much batter Improper folding or rolling of dough Over-mixing Oven too hot Continued on next page MCI Job Aid Pastry Baking 3-9 Chapter 3 Quick Bread Faults and Possible Causes, Continued Grain The grain of a product is determined by the size of the holes throughout it.
Category Quick bread faults fall under one of six different categories. • • • • • • Crust Color Volume Symmetry Grain Texture Eating qualities Continued on next page MCI Job Aid Pastry Baking 3-7 Chapter 3 Quick Bread Faults and Possible Causes, Continued Crust Color Whether the crust color is too dark or too light depends mainly on the oven heat, which can be too high or too low. Use an oven thermometer to make sure the oven temperature agrees with the can instructions. The table below shows problems associated with a crust color fault and the possible causes.
Better Homes and Gardens Baking Step by Step by Better Homes and Gardens
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