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Get Started Baking Get Started Baking LONDON, NEW YORK, MUNICH, MELBOURNE, DELHI Senior Editor Alastair Laing Project Art Editor Gemma Fletcher Managing Editor Penny Warren Managing Art Editor Alison Donovan Senior Jacket Creative Nicola Powling Jacket Design Assistant Rosie Levine Pre-production Producer Sarah Isle Producer Jen Lockwood Art Directors Peter Luff, Jane Bull Publisher Mary Ling DK Publishing North American Consultant Kate Curnes Editor Margaret Parrish Senior Editor Rebecca Warren DK India Senior Editor Garima Sharma Senior Art Editor Ivy Roy Managing Editor Alka Thakur Hazarika Deputy Managing Art Editor Priyabrata Roy Chowdhury Tall Tree Ltd. Editor Emma Marriott Designer Ben Ruocco Written by Amanda Wright First American Edition, 2013 Published in the United States by DK Publishing, 375 Hudson Street, New York, New York 10014 13 14 15 16 17 10 9 8 7 6 5 4 3 2 1 001—187845—Jan/2013 Copyright © 2013 Dorling Kindersley Limited All rights reserved Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise), without the prior written permission of both the copyright owner and the above publisher of this book. Published in Great Britain by Dorling Kindersley Limited. A catalog record for this book is available from the Library of Congress. ISBN 978-1-4654-0195-3 DK books are available at special discounts when purchased in bulk for sales promotions, premiums, fund-raising, or educational use. For details, contact: DK Publishing Special Markets, 375 Hudson Street, New York, New York 10014 or [email protected]. Printed and bound by Leo Paper Products Ltd., China Discover more at www.dk.com Contents Build Your Course 6 • Essential Equipment 8 • Essential Ingredients 10 The Science of... Baking Cakes 84 • Making Pie Dough 116 • Baking Bread 134 1 2 3 Start Simple Build On It Take It Further QUICK CAKES 14 CREAMED CAKES 82 GÂTEAU–STYLE CAKES 148 Carrot cake • Banana Bread Chocolate Cake • Victoria Black Forest Gâteau Apple Muffins • Ginger Cake Sponge • Coffee and Walnut Génoise with Raspberries Pecan, Coffee, and Maple Cake Cake • Toffee Apple Cake and Cream • Chocolate Cherry and Almond Cake Amaretti Roulade CUPCAKES 26 Vanilla • Chocolate • Lemon BROWNIES 96 CHOUX PASTRY 158 Chocolate and Hazelnut Profiteroles • Chocolate COOKIES 28 Brownies • Sour Cherry and Orange Profiteroles Hazelnut and Raisin Oat Cookies Chocolate Brownies • White Chocolate Éclairs Pistachio and Cranberry Chocolate and Macadamia Oat Cookies • Apple and DANISH PASTRY 168 Blondies Cinnamon Cookies • Chocolate Danish Pastries • Almond Chip Cookies BAKED CHEESECAKE 106 Crescents • Apricot Pastries Blueberry Ripple Cheesecake CUT-OUT COOKIES 36 ARTISAN BREADS 178 Chocolate Marble Cheesecake Butter Cookies • Gingerbread Sourdough Loaf • Artisan Ginger Cheesecake Men • Shortbread Rye Bread • Hazelnut and PIE DOUGH 114 Raisin Rye Bread • Whole-wheat MERINGUE 44 Swiss Chard and Gruyère Tart Baguette • White Baguette Strawberry Pavlova • Tropical Quiche Lorraine • Onion Tart Fruit Pavlova • Rhubarb and Ginger Meringue Cake Index 188 SWEET PIE DOUGH 126 Acknowledgments 192 PIPED MERINGUE 52 CRÈME PÂTISSIÈRE 127 Raspberry Cream Meringues Strawberry Tart • Raspberry Brown Sugar Meringues Tart with Chocolate Cream Pistachio Meringues DOUBLE-CRUST NO-BAKE CHEESCAKE 56 SWEET PIES 130 Lemon Cheescake • Cherry Apple Pie • Rhubarb and Cheesecake • Strawberry Strawberry Pie PUBLISHER’S NOTE Cheesecake The recipes contained in this book have YEAST-RISEN BREAD 132 been created for the ingredients and STORE-BOUGHT PASTRY 64 Rosemary Focaccia • White techniques indicated. The Publisher is Steak and Wild Mushroom Loaf • Whole-wheat Cottage Loaf not responsible for your specific health Pie • Fish and Leek Pie or allergy needs that may require Sausage Rolls PIZZA DOUGH 142 supervision. Nor is the Publisher Four Seasons Pizza responsible for any adverse reactions QUICK BREADS 72 you may have to the recipes contained Soda Bread • Pumpkin Bread SWEETENED BREADS 144 in the book, whether you follow them Cornbread Spiced Fruit Buns as written or modify them to suit your personal dietary needs or tastes. Build Your Course This book is divided into broad sections that allow you to build a three-stage course in baking. All areas are covered, from quick cakes to artisan breads, with recipes that increase in difficulty to develop your skill set and offer new challenges as you grow in confidence and experience. From novice to master baker Recipe information Take your first steps with the recipes in Symbols highlight the number of servings Start Simple, which are easy to master and from each recipe, how long it takes to provide essential foundation skills. In Build bake, and whether it can be frozen. On It you will discover many classic baked goods and, once they are added to your repertoire, you can call yourself a skilled These details feature at baker. The recipes in the Take It Further the start of section have the “wow!” factor to stretch each recipe Makes 18 Bakes in Up to 10–15 8 weeks you and give you a chance to show off. minutes Tip BoxesCrrucial pieces of advice are highlighted in pullout boxes that will help you to achieve the best possible results. Clear photography demonstrates how to perform each technique correctly “How to” Pages Each area of baking is introduced on “How to” you learn not only the “how?” but also the pages, which pinpoint the key techniques to “why?”—since understanding the reasons for understand before you tackle a recipe. Here doing something is crucial to getting it right. 6 1After learning about the key techniques, you then put these into practice with an illustrated step-by-step recipe. A visual checklist of ingredients and special equipment, plus a detailed timeline, are included to help you plan. Useful Advice Recipes are full of tips, reminders, warnings, and Annotations highlight what advice about what to do if things to do and how go wrong—its’ like having your things should look own tutor help out in the kitchen. at key stages Achieving Perfect Results At the end of each illustrated practice recipe, a realistic image of the finished baked good demonstrates the results you should be aiming for. Photographs show the right color, texture, and decorative presentation you should try to match Qualities to strive for with each recipe are identified with annotations Room for improvement? what probably went wrong, and advice for how to avoid making the same mistake next time. Perfection can be difficult to achieve on the first attempt and below the image you will find Having mastered the practice recipe over the common problems anticipated, explanations for page you will find further similar recipes to enjoy. Now turn the page and start baking! 7 INTRODUCTION Essential Equipment MEASURING EQUIPMENT Baking is a precise business and it’s important to dry measuring cups are essential for baking, as weigh and measure ingredients accurately. Scales are measuring spoons. Use either imperial (oz) or are the most precise way to measure. Liquid and metric (g), but don’t mix the two. Scales Liquid measuring cup Dry measuring cups Measuring spoons Accurate scales that weigh For liquids. Cups should measure Recipes measure by For small quantities, from in small units are handy. both imperial and metric. fractions of a cup. 1 tablespoon to 1⁄8 teaspoon. MIXING EQUIPMENT Basic mixing equipment should include different-sized mixing bowls and tools to sift, whisk, beat, combine, and fold Sieve Wooden spoons in your ingredients. Sifting fine dry Strong and heat-resistant. For ingredients leaves them stirring, mixing, and creaming. aerated and lump-free. Large metal spoon Bigger than a tablespoon. For folding in dry ingredients into cake mixtures. Glass bowls Hand whisk and electric mixer A selection of A handheld electric mixer is heavy-bottomed, essential—since it makes light wide-brimmed bowls is work of any cake mix—as is a Plastic spatula invaluable for mixing, handheld whisk, used for whisking Good for scraping out bowls, and beating, and folding. egg whites, cream, and sauces. leveling and spreading mixtures. PASTRY EQUIPMENT Pastry-making requires some simple but vital tools for Pastry brush rolling and cutting dough into shapes, brushing on For brushing water, egg wash, or glazes over baked goods, or for glazes or greasing pans, and baking pie dough blind. greasing pans or sheets. Baking beans Cookie cutters Rolling pin Used to fill a pie A basic selection should Essential for pastries, cookies, and Danish crust when baking include round and fluted pastries. Choose a heavy wooden rolling pin it blind before cutters, as well as with handles for best results. adding the filling. individually shaped cutters. 8
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