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By Fay Lewis
What can be extra attractive than the odor of freshly baked bread or chocolate cake, welcoming acquaintances and pals in your domestic to take pleasure in your kitchen fare?
From My Oven is full of delectable recipes, attempted and triple-tested via writer and recognized hostess, Fay Lewis. step by step directions and hundreds of thousands of gorgeous pictures take the secret out of this unique technological know-how, inspiring those that have by no means had the braveness to bake, to supply truffles, biscuits, scones, breads and croissants. a little more difficult recipes will entice pro bakers who will get pleasure from the range of recipes on offer.
From My Oven is the last word domestic baking e-book and no lover of baked items may be with no it.
Read or Download From My Oven A Step-by-Step Guide to Successful Baking PDF
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Additional resources for From My Oven A Step-by-Step Guide to Successful Baking
Sample text
Mixing bowl and set aside. a warm place to prove. 19 Remove the clingfilm and bake for Shape the pastry into a ball, place into 20 minutes or until golden brown in a large bowl and cover with clingfilm. colour. Remove from the oven and Set aside in a warm place until the leave to cool on the sheets for pastry has doubled in size. 5 minutes. Turn out onto a wire Using a palette knife, shape the rack to cool. 5 cm rectangle and refrigerate for 10 minutes. 10 Turn the pastry out onto the lightly floured surface again and roll it into To make the almond filling 20 Combine the ingredients in a small bowl and refrigerate until ready to use.
25 ml milk 6 silver balls, for decorating Spoon the batter into the prepared To assemble 10 When cold, cut the cake in half horizontally and sandwich together with half the icing. 11 Coat the top of the cake with the tin and bake for 25 minutes or until remaining icing and decorate with a skewer inserted into the centre the silver balls. comes out clean. 1 52 Captivating Cakes 4 5 6 7 10 Captivating Cakes 53 Delicious Marble Cake 30 ml cocoa powder Preheat the oven to 180 °C. 50 ml boiling water 250 g butter or margarine Coat a 24 x 11 cm Bundt tin with cooking spray and set aside.
400 g cake flour 400 g wholewheat flour 20 ml caramel brown sugar Follow the method for the Step-by-Step 15 ml salt White Bread Rolls up to the end of the 1 x 10 g packet instant dry yeast shaping of the bread rolls (see page 30). 25 ml butter or margarine 9 Place the bread rolls onto the 600 ml lukewarm water prepared sheets, brush with the 50 ml cold water, for brushing cold water and cover with clingfilm. Set aside in a warm place to prove for 30 minutes. 10 Remove the clingfilm and bake for 20 minutes or until a skewer inserted into the centre comes out clean.