By Emily Buehler
Filenote: epub produced from retail azw3 utilizing cloudconvert.org
Publish yr note: First released in 2006
Bread Science is a pragmatic advisor to bread-making that explores either the stairs of the method (mixing dough, utilizing preferments and sourdough starter, shaping dough, baking, and extra) and the technology in the back of it. The technological know-how is gifted intimately yet in a language appropriate for all bread makers. With over 250 images and drawings, references, a bibliography, a thesaurus, and an index, Bread technological know-how makes bread-making approachable and enjoyable.
This e-book is a supplement to any bread recipe e-book and a needs to for the house baker.
Read Online or Download Bread Science: The Chemistry and Craft of Making Bread PDF
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Extra resources for Bread Science: The Chemistry and Craft of Making Bread
Drizzle over cake. Alternatively, you can garnish with orange slices or simply dust with confectioners’ sugar. Mint Julep Cupcakes TYPE OF CAKE SERVINGS BAKING TIME BOOZE METER OCCASION TRADITIONALLY SERVED in a frosty silver cup, the Mint Julep is a mix of Kentucky bourbon, a little sugar, a little water, and a sprig of fresh mint. It’s a refreshing bit of the Old South, and we’ve reinvented it as a light, chilled confection. These chocolate mint julep cupcakes are topped with a minty whipped cream and gooey, bourbon-spiked mint chocolate sauce.
However, over the years we’ve found that a few good tools are worth investing in. You’ll love them and use them for years. Using fresh ingredients is important as well. Old stuff just doesn’t always do what it’s supposed to do. We’ve found that sometimes the right ingredients can make or break a cake. Then again, if you’re willing to roll with it, as we are most of the time, you can find interesting new recipe variations by substituting ingredients that you have on hand. In fact, that’s why you’ll see many variations of our recipes in this book.
Allow filling to cool. 5. For the buttercream: In a mixing bowl, beat butter and salt until creamy. Add confectioners’ sugar and bourbon in alternating additions. Slowly add half and half and continue beating until fluffy. Refrigerate until ready to use. Finish 6. Place one layer on a cake plate and spread half the filling almost to the outer rim with a spatula. Place the next layer on top and add the remaining filling. Add the final layer. 7. With a clean spatula, spread the bourbon buttercream on the sides and top of the cake.