Illustrated Step-by-Step Baking (DK Illustrated Cook Books) by DK


В этой замечательной книге представлено 350 рецептов, из них eighty классических, 1500 превосходных фотографий, полностью иллюстрированные шаг за шагом инструкции, и вы всегда на верном пути. Четкие инструкции, с необходимой информацией о компонентах и консультации по оборудованию и хранению помогут вам испечь с уверенностью и ваши друзья и родственники попросят еще больше.
Это отличная книга для начинающего пекаря. Если вы не можете найти рецепт, что вы хотите, чтобы испечь, здесь, он, вероятно, существует. Диапазон рецептов огромен, от вкусного хлеба и пирогов, до тортов и сладких пирожных. Эта книга настоящая Библия выпечки.

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Extra info for Illustrated Step-by-Step Baking (DK Illustrated Cook Books)

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Place the cake on the sugared paper and gently unroll it. Spread the ganache evenly over the cake. Carefully roll up the filled cake as before and chill for about 6 hours, or until the filling is firm. Unwrap the cake, trim each end, sift over the remaining confectioner’s sugar, and scatter with candied lemon zest (if using). SWISS R SW RO O LL L L V AR A R I AT AT I O N S 39 Ginger Cake Deeply flavored with preserved ginger, this rich and moist ginger cake is a firm favorite, and keeps well for up to a week—should it last that long!

STORE The torta will keep in an airtight container for 2 days. 50 Castagnaccio A traditional cake with a dense, moist texture. SERVES 6–8 25 MINS 50–60 MINS Special equipment 8in (20cm) round springform cake pan Ingredients Method 1 Preheat the oven to 350°F (180°C). Grease the cake pan and line the base with parchment paper. Cover the raisins in warm water and leave for 5 minutes to plump them up. Drain. 2 Put the almonds and pine nuts on a baking sheet and toast gently for 5–10 minutes, until lightly browned.

Allow to cool in the pan for 15 minutes, then remove from the pan, and transfer the cake to a wire rack to cool completely. Sift over confectioner’s sugar before serving. STORE The cake will keep in an airtight container for 2 days. 57 Devil’s Food Cake This American classic uses the flavor of coffee to enhance the richness of the chocolate, adding a wonderful depth to the finished cake. SERVES 8–10 30 MINS 30–35 MINS 8 WEEKS, UNFILLED Special equipment 2 x 8in (20cm) cake pans Ingredients E V E R YD Y AY A Y C AK AKEE S 7 tbsp unsalted butter, softened, plus extra for greasing 2 ⁄3 cup cocoa powder, plus more for dusting 1¼ cups sugar 2 large eggs, at room temperature Method 1 Preheat the oven to 350°F (180°C).

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