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Editorial Reviews. Review. "Berenbaum successfully bridges the gap between popular home baking collections and professional texts, and her recipes will. [DOWNLOAD] PDF The Baking Bible The Baking Bible The latest and most comprehensive baking book yet from best-selling author and “diva of dessertsâ€. The Baking Bible. Rose's Heavenly Cakes. The Bread Bible. The Pie and Pastry Bible. Rose's Christmas Cookies The Cake Bible. Three-time winner of the.

Actions Shares. Embeds 0 No embeds. No notes for slide. Book details Author: Rose Levy Beranbaum Pages: William Morrow Language: English ISBN If you want to download this book, click link in the last page 5.

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Embeds 0 No embeds. No notes for slide. You do not need to line the ends of the tin, just loosen the cake with a palette knife before turning out. To line a traybake or roasting tin, follow the method for lining a swiss roll tin, or mould aluminium foil into the tin and grease well.

Griddle Used in this book to make drop scones and Singin Hinny. If you dont have a griddle pan, use a heavy-based, non-stick frying pan instead. Wire Rack To cool cakes once they have been baked; they allow air to pass under the cakes or cookies as they cool.

If you dont have a wire rack, you can use the rack from a grill pan. Knives A palette knife has a flexible blade with a rounded end, making it the best tool for spreading and smoothing cake mixture into tins or icing on to cakes. Use them to lift biscuits off baking trays or loosen a cake from the sides of the tin before turning it out on to the wire rack. A fish slice is also good for lifting out traybakes and lifting biscuits off baking trays.

For recipes in which the cake is cut into layers, use a long, sharp serrated knife for the cleanest finish. Sieve For sifting flour and icing sugar, and pressing through jam glazes to remove the seeds and solid fruit. Strong stainless steel sieves are good as they come in a variety of sizes and can be put in the dishwasher wire sieves can become misshapen. Cake Skewer A long, thin metal skewer is indispensable for testing cooked cakes.

Insert it into the centre of the cake, where the mixture is at its most dense. If it comes out clean, the cake is ready. Use a skewer that has flat sides.

Icing Sugar Shaker A canister that has either a fine mesh sieve lid or a lid with tiny holes in. A shaker is ideal for finishing the top of a sponge or tart with a dusting of icing sugar.

Rolling Pin For making pastry I find a long wooden rolling pin with no handles is best. Pastry Brush Use a pastry brush for greasing tins and glazing tarts with jam or uncooked scones with milk. Baking Beans Use ceramic or metal baking beans when a recipe calls for pastry to be baked blind see definition.

You can also use uncooked dried pasta or pulses. Cutters For biscuits, cookies and scones. Keep a set of plain and fluted round cutters in a range of sizes, and some fun-shaped cutters to make novelty biscuits such as gingerbread men. The most useful sizes of round cutters are 5 cm 2 in and 7. Metal cutters are best but make sure they are thoroughly dry before storing them.

If you dont have cutters, use the rim of an appropriately-sized glass. Icing Nozzles I have a box of metal icing nozzles of all sizes, but for the recipes in this book you only need 5 mm in and 1 cm in plain nozzles and a large and medium star nozzle.

Nozzles can be plastic or metal, and are fitted to a piping bag. Piping Bag Used for decorating cakes with icing and whipped cream. A nylon piping bag is good as it is easily washable. You can make your own piping bag by slotting one small plastic food bag inside another, then snipping off the corners at one point.

You can also download disposable piping bags from cook shops. Baking Terminology Cooking techniques can be confusing as the invention of new technology means that old baking techniques like creaming and beating can be done in more than one way.

You will find the following terminology in the book, so I include some short explanations of what they mean. All-in-one Method The easiest cake-making method, suitable for most cakes and traybakes.

Mary Berry 27s Baking Bible - Berry Mary

Measure all the ingredients into a mixing bowl, making sure the butter is soft, and beat with a free-standing or hand-held mixer or food processor. If using a baking spread from a tub, make sure that it is over 59 per cent fat and use it straight from the fridge. Baking Blind A method of cooking pastry before the filling is added, it results in the pastry being really crisp. Line the flan tin with the pastry, cover with baking parchment and fill with ceramic or metal baking beans or old dried pasta or pulses.

Bake for minutes. Remove the paper and beans and bake for a further 5 minutes to dry the pastry completely. Remove from the oven and add the chosen filling. Beat In cake making, this can be done either with a wooden spoon or with a free-standing or hand-held food mixer. Beat cake ingredients until they are well blended, but be careful not to over-beat in a machine. It should take a couple of minutes to beat cake mixture until smooth.

Mary Berry's Baking Bible: Over 250 Classic Recipes

Beat an egg with a metal fork, breaking up the yolk and blending it into the egg white. Combine or Mix Mixing ingredients that dont require as much air to be added, such as biscuits. Use a wooden spoon or food processor to do this.

Cream The beating of butter and sugar together until the mixture turns light and creamy. Cream with either a wooden spoon or food mixer until the colour of the butter and sugar lightens and the texture is fluffy This is not needed for cakes that can be made with the all-in-one method. Crimp Used in pastry and pie making, it means to press the pastry edges together to seal. You can do this with a finger, the handle of a knife or a fork. Dust To sprinkle a fine coating of icing sugar, cocoa powder or flour over a cake or bread using a sieve.

Fold A technique used to keep plenty of air in a cake mixture when adding ingredients such as sifted flour or whisked egg whites. Use a metal spoon or spatula to carefully mix the ingredients, folding the mixture at the edges over into the centre of the bowl and cutting through the middle.

Grease Using kitchen paper or baking parchment, cover the insides of the cake tin with a layer of butter, margarine or white vegetable fat to prevent the cake mixture from sticking as it cooks. You dont need to grease and line a tin if you are baking pastry as there is enough fat in the dough to prevent it from sticking.

Knead Essential in bread making, this can be done by hand or with a food mixer fitted with a dough hook. It is the act of mixing together the ingredients to form a smooth elastic dough.

It warms and stretches the dough so that, as the bread bakes, it retains air pockets. If the dough is not kneaded enough, the bread will be dense and heavy. Knock Back or Punch Down Similar to kneading, this is done after proving to get rid of any large air pockets in the dough before it is baked.

Line Lining a cake tin with baking parchment to prevent the cake from sticking and ease its removal from the tin after baking. Some cakes require both the base and sides of the tin to be lined, others just the base. Due to the high-fat and low-sugar content in pastry, it does not require the tin to be lined see note on baking parchment for instructions on lining tins.

Melting Usually golden syrup or black treacle is melted with sugar and fat in a pan, then the other ingredients are added and combined. The mixture is then poured into the tin. Prove After bread dough has been kneaded, it is covered in oiled clingfilm and left in a warm place to allow the yeast to convert the glucose and other carbohydrates into carbon dioxide, causing the dough to rise. It also creates alcohol, giving the dough its flavour. The dough should double in size.

Rubbing in I use this method for scones and pastry. Dice the fat and then rub into the flour with your fingertips, or with an electric mixer or food processor, until the mixture resembles fine breadcrumbs. Whisk or Whip This can be done by hand with a balloon whisk, with a hand-held electric whisk or with a food processor. Most often used to describe the whipping of double cream or egg whites to a stiff consistency.

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Key Ingredients The ingredients listed here are those used most frequently in the book. I think its useful to know what role each has in the baking process, to help you choose the right type of ingredients for the recipe you are following. Butter and Baking Spread In previous baking books, I have used margarine in my recipes. However, these days margarine 80 per cent fat is rarely available in the shops and to some people it seems out-dated.

For the majority of recipes in this book, I have used butter. I tend to use salted or lightly salted butter, but you can use whichever you prefer unsalted works just as well. Its important for the butter to be at the right temperature and consistency before adding it to the mixture.

In cake making, butter needs to be softened but not melted before using in the creaming method. If you have time, leave the butter at room temperature for at least 30 minutes before using.

Even then it is better to cream the butter on its own to soften it before adding the sugar. Use softened butter for all-in-one cake methods too.

If rubbing into pastry, cut cold butter into pieces or grate it into the flour.

Leave for 10 minutes or until a butter cube can be easily compressed. It is not always necessary to use butter in baking, unless you specifically require a buttery flavour. Baking spreads have replaced margarines on the domestic market and are more economical than butter. You can use them in any of the recipes here if you prefer, however, I would advise that recipes without heavy flavourings, such as Fork Biscuits and Very Best Shortbread should be made with butter as the buttery flavour is important.

You can download hard or block baking spread which is best used in melting or rubbed-in methods and, again, should be used when the flavour of the fat isnt important, such as in Cappuccino Cake or Classic Sticky Gingerbread. Be careful that you do download baking spreads with a minimum of 59 per cent fat and ideally 75 per cent fat.

A lot of spreads available to download are not suitable for baking and contain a lower fat content, which will dramatically affect your bake particularly cakes and pastries.

As well as checking the fat content, do check that the spread specifies that it is suitable for baking. Low-fat spreads are not suitable for baking because of their high water content.

Pie and Pastry Bible.pdf

Check the manufacturers instructions to see if the brand of baking spread you have needs to be used at room temperature or if it can be used straight from the fridge. Some recipes call for lard, white vegetable fat or oil.

Cakes made with oil are very easy to make, and tend to be very moist, but they do need a little extra raising agent in the form of either baking powder or whisked egg whites to prevent heaviness. Choose an oil with as little flavour as possible, like sunflower or groundnut oil. Flours and Raising Agents There are a variety of different flours with different properties for baking. The main distinction is the amount of gluten each contains, and some also have an added raising agent.

Its important to use the type of flour stated in the recipe, as the wrong flour will affect drastically the texture and appearance of the cake, pastry or bread. Keep an eye on the use-by date on flours, they do deteriorate over time. In theory, you should always sift flour when baking, particularly cakes, to lighten the flour by incorporating air.

Although, I have to admit that I rarely sift flour! The only time I do is when I am folding it into a whisked, fat-less sponge, when the sifting helps to combine the flour evenly into the mix. It is more starchy and so absorbs the fat well, giving a lighter texture.

As the name suggests, selfraising flour contains an added raising agent and so is the most frequently used flour in cake making. For recipes that do not require the bake to rise usually biscuits and pastries , plain flour is used.

You can also download wholemeal plain and self-raising flour, which I have used in fruit recipes like Janes Fruit Cake and my Apricot Sandwich Bars. Wholemeal flour has not had the bran and germ extracted, which gives it a coarser texture that complements dense fruit like currants and raisins, and cooked stone fruits, like apples, plums and apricots, very well.

The two main bread flours used in this book are strong white flour and strong wholemeal flour. These are plain flours that have a higher proportion of the protein that forms gluten when mixed with water. This then creates air pockets that cause the bread to rise. I have also used a granary flour to make Quick Granary Rolls. The name of these flours does vary between brands and they are not always clearly labelled as bread-making flours, so double-check that you are downloading the right flour!

These give a crunchier texture that works well in shortbread recipes. I have also used potato flour and buckwheat flour, which has a stronger flavour that is delicious in my Courgette Loaves. It consists of an acid usually cream of tartar and an alkali bicarbonate of soda mixed with a dried starch or flour. When liquid is added the chemicals react, producing carbon dioxide that expands during baking, making the cake rise.

Beware, if you add too much baking powder the cake will rise at first and then collapse! Baking powders these days are slow-acting, which means it is not a disaster if you make a cake but cant put it in the oven straightaway.

It is most effective in recipes where there are natural acids present in the ingredients such as black treacle, lemon juice or buttermilk. I use fast-action yeast, which is a dried yeast that comes in helpful 7 g sachets. Its easy to use simply mix it with the flour and then add the liquid. If you use ordinary dried yeast instead, follow the manufacturers instructions when adding liquid. It will require a more lengthy process.

There are a number of very good, butter-based pastries to download now. They can be found in either the refrigerated or frozen sections in the supermarket.

Sugars In my cakes, I prefer to use unrefined sugars, such as golden caster and granulated sugar as they have more flavour, but do experiment with the wide range of sugars and sweeteners now available. The only time I would use white caster sugar is for meringues as it makes them really white. You can make vanilla sugar by adding two or three vanilla pods to a jar of caster sugar. Leave for two weeks to allow the vanilla to infuse.

You can refill the jar as you use the sugar. If used in a creamed mixture it will give a slightly gritty texture and speckled appearance, and will reduce the volume of the cake. Its most frequently used to make glac icing and dust cooked bakes before serving.

Light muscovado sugar can be used to make many cakes as it creams well. Use it for brown sugar meringues, using half light muscovado and half caster sugar. Dark muscovado sugar can be overpowering but works well in gingerbreads and rich fruit cakes. To prevent muscovado sugar going damp, put a sheet of kitchen paper in the bag or jar and seal.

It is best suited to cakes made with the melting method to dissolve its large crystals, and to being sprinkled on top of cakes or added to cheesecake bases for extra crunch. Nibs are the rough-shaped shavings formed when sugar cubes are cut. I use it to top cakes before baking, but you can use crushed sugar cubes instead as nibbed sugar is difficult to get hold of. Natures equivalent, honey, is the oldest sweetener in the world. Use clear or runny honey in recipes as it dissolves more quickly.

I have used it as a sweetener in some recipes to give a fudgey flavour. When heated with butter and muscovado sugar it turns to a thick caramel, used in Millionaires Shortbread.There are lots of traditional celebration cakes for occasions such as Easter, Christmas and christenings, birthdays and weddings, and some well-known favourites like Victoria Sponge and Chocolate-Chip Cookies. I prefer to use unrefined sugars. Whisk or Whip This can be done by hand with a balloon whisk, with a hand-held electric whisk or with a food processor.

Cover loosely with foil towards the end of the cooking time if the cake is becoming too brown. Use the warmed jam to stick the 4 strips of cake together to make a chequerboard effect. Colour the icing pale pink for or pale blue.

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