Lorraine Pascale - Baking Made Easy

Здесь есть возможность читать онлайн «Lorraine Pascale - Baking Made Easy» — ознакомительный отрывок электронной книги совершенно бесплатно, а после прочтения отрывка купить полную версию. В некоторых случаях можно слушать аудио, скачать через торрент в формате fb2 и присутствует краткое содержание. Жанр: unrecognised, на английском языке. Описание произведения, (предисловие) а так же отзывы посетителей доступны на портале библиотеки ЛибКат.

Baking Made Easy: краткое содержание, описание и аннотация

Предлагаем к чтению аннотацию, описание, краткое содержание или предисловие (зависит от того, что написал сам автор книги «Baking Made Easy»). Если вы не нашли необходимую информацию о книге — напишите в комментариях, мы постараемся отыскать её.

A tv tie-in with Lorraine Pascale, the model baker.Supermodel turned patisserie chef Lorraine Pascale is the BBC's new home baking heroine. In this gorgeous new cookbook to accompany the series, Lorraine shares her expertise, passion and her all time favourite sweet and savoury recipes.Baking is back and as a qualified baker with years of experience in some of the country's hottest restaurants, Lorraine knows just how to create modern, delicious and inspiring recipes. Here you'll find 100 mouth watering recipes for every kind of baked goody – including breads, cakes, tarts, pies and much much more.Lorraine draws on her training to reveal all her top baking shortcuts, cheats, confessions and tips on how to create wonderful tasting food that will inspire both seasoned cooks and novices.Whether for time crunch suppers, dinner parties for your closest friends, laid back tea parties or lazy breakfasts for your loved one, there are recipes for every occasion. You'll find new twists on old favourites – like Lorraine 's Incredibly Naughty Mini Toad-in-the-Hole or her Baked Alaska with Champagne Strawberries, along with modern classics like Parmesan Lollipops and Pumpkin and Chestnut Empanadas.So, whether you're a kitchen adventurer or cautious cook, get the oven on, it's time to discover the modern delights of baking.Urban, sexy, independent and effortlessly stylish Lorraine will be a breath of fresh air to the world of cookery.

Baking Made Easy — читать онлайн ознакомительный отрывок

Ниже представлен текст книги, разбитый по страницам. Система сохранения места последней прочитанной страницы, позволяет с удобством читать онлайн бесплатно книгу «Baking Made Easy», без необходимости каждый раз заново искать на чём Вы остановились. Поставьте закладку, и сможете в любой момент перейти на страницу, на которой закончили чтение.

Тёмная тема
Сбросить

Интервал:

Закладка:

Сделать

• There is no need to sift flour, unless it has really clumped together or the recipe specifically states it.

• Icing sugar is normally best sifted as it does tend to clump together and may leave lumps in your buttercream.

• If possible, invest in some proper measuring spoons – a teaspoon and tablespoon are most commonly needed. These are available in most bigger supermarkets, from cookshops or online.

• When folding ingredients together, the best tool is a plastic spatula rather than a metal spoon (although this will do). Always fold the mixture slowly to retain as much air as possible.

• For safe and effective chopping, put a damp kitchen cloth underneath your chopping board to stop it sliding around.

• If attempting a pastry recipe, be aware that they aren’t the fastest recipes in the world and due to their precise nature should not be hurried. Leave yourself plenty of time.

• When flouring a board or surface for rolling pastry, make sure there’s enough flour to prevent the pastry sticking, but don’t use so much that it changes the quantities of the recipe!

• For best results, do use the size of tin or dish recommended in the recipe.

• The best way to grease tins and pans is with the vegetable oil spray often used for low-fat frying.

• Bake cakes on the middle shelf of the oven at 180°C (350°F), Gas Mark 4 unless the recipe states otherwise. Bread should be baked in the top third of the oven, while meringues need to be put near the bottom. (For meringues, you can also leave the oven door open just a fraction, which allows moisture to escape.)

• Every oven is different, so cooking times can often vary. If opening the oven to check something’s cooked, open the door, take out the item and then close the oven again quickly so that the heat does not get lost.

• To test if a cake is cooked, insert a skewer or cocktail stick into the centre of the cake – it should come out clean.

Tips for great bread-making

• If you do it right, bread-making can be the easiest thing in the world. For the very best loaves, fresh yeast is the way forward. But after it proved a challenge to buy in central London, I thought it prudent to suggest fast-action dried yeast for the recipes in this book. I know many people might have a bread maker – indeed, I was the owner of one for a spell – but I missed the tactile and magical experience that comes with being able to see every stage of the bread-making process, and I’m now a firm believer in making it by hand.

• Be brave with the water: the wetter the dough, the fluffier and lighter the loaf will be.

• Always measure out the salt precisely, as this one ingredient makes all the difference between a good-tasting loaf and a bad one. And be warned that lo-salt, whilst brilliant for other dishes, does not work well when making bread, because it doesn’t impart enough flavour and the bread will end up tasting bland.

• Accurately time the kneading process and knead the dough for the full time stated in the recipe. It really does make a difference.

• When leaving the bread to rise, it likes to be in a warm but not hot place. Most airing cupboards and tops of radiators are too warm. A warm, cosy kitchen is usually just fine.

• To test if the bread has risen enough, flour your finger and gently prod the side of the loaf. When ready, the dough should spring halfway back up.

• Once a loaf is ready to bake, there are a number of ways to ‘glaze’ it. Milk will give it a soft, matt look; eggwash will give a shiny, crunchy look; and sieving a little flour over the top will give it an authentic rustic ‘French bread’ look.

• Try to create a steamy environment inside the oven – this will give the bread plenty of time to rise up before the hard crust starts to develop. Throw some ice cubes into the bottom of the oven, use a water spray to create a mist, or put a roasting tin, half filled with water, on the bottom shelf.

• If the top of your loaf is done but the bottom is not (to check, turn it over and tap it. If ready, it will sound hollow), cover the loaf loosely with some foil to prevent it from colouring further while it finishes cooking.

Baking Made Easy - фото 2 Конец ознакомительного фрагмента Текст предоставлен ООО ЛитРес Прочитайте - фото 3

Конец ознакомительного фрагмента.

Текст предоставлен ООО «ЛитРес».

Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.

Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.

Тёмная тема
Сбросить

Интервал:

Закладка:

Сделать

Похожие книги на «Baking Made Easy»

Представляем Вашему вниманию похожие книги на «Baking Made Easy» списком для выбора. Мы отобрали схожую по названию и смыслу литературу в надежде предоставить читателям больше вариантов отыскать новые, интересные, ещё непрочитанные произведения.


Отзывы о книге «Baking Made Easy»

Обсуждение, отзывы о книге «Baking Made Easy» и просто собственные мнения читателей. Оставьте ваши комментарии, напишите, что Вы думаете о произведении, его смысле или главных героях. Укажите что конкретно понравилось, а что нет, и почему Вы так считаете.

x