New PDF release: 101 Essential Tips: Baking

By DK Publishing

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Secure it in place. FLUTED Pinch the pastry while making indentations at a slight angle in the edge. 55 Breads, Batters & Pizzas BREADS, BATTERS & PIZZAS HOW TO START YEAST Starting yeast to make bread usually involves activating dried yeast with warm water. The temperature of the water is of paramount importance: if it is too cold, the yeast will not activate; but if it is too hot, it will kill the yeast. The ideal temperature of the water is room temperature or lukewarm. A pinch of sugar can help, too.

1 2 3 4 Knead the dough for about 10 minutes, until it is smooth. 5 6 7 8 9 Whisk the dry ingredients required in a large bowl, and mix them until they are well combined. Divide the dough into equally sized pieces and roll them into short, fat log shapes. 62 Sprinkle dried yeast over warm water. Leave it to rest for 5 minutes to activate it. Place the dough in a lightly greased bowl and let rise in a warm place until it has doubled in size. Roll the pieces under the palms of your hands, stretching them until they are about 18in (45cm) long.

53 Pies & Tarts EASY TIPS FOR FLAVORING PASTRY Once you have mastered the art of making simple pastry, there are many different twists you can put on it to make it your own. Both sweet and savory pastry can be flavored with various herbs and spices to complement the filling. Add just a little to begin with, then bake a small piece of the pastry while the remainder rests in the refrigerator to see how the flavors work out before you decide whether to add more. SWEET A simple addition to any sweet pastry is a couple of tablespoons of granulated sugar, which gives a sweet, crisp finish to the pastry.

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101 Essential Tips: Baking by DK Publishing


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