en
Karen Mitchell,Sarah Mitchell Hansen

The Model Bakery Cookbook

Повідомити про появу
Щоб читати цю книжку, завантажте файл EPUB або FB2 на Букмейт. Як завантажити книжку?
  • Menna Abu Zahraцитує3 роки тому
    However, eggs have the most elasticity and emulsifying properties when at room temperature.
  • Menna Abu Zahraцитує3 роки тому
    We use whole eggs most often, but sometimes the eggs are separated and the whites are beaten alone and folded into the batter to incorporate air.

    Use large grade A eggs, and make sure they are not cracked.
  • Menna Abu Zahraцитує3 роки тому
    Heavy cream and whipping cream are interchangeable, but just be sure the whipping cream isn’t flavored or stabilized.
  • Menna Abu Zahraцитує3 роки тому
    It may not be clear from the label if the cocoa is Dutched or alkalized, so look for alkali on the ingredients list.
  • Menna Abu Zahraцитує3 роки тому
    Essentially ground cacao beans, natural cocoa powder is very acidic. It needs to be neutralized by including an alkali (usually baking soda) in the batter. The reaction between the acid and alkali make carbon dioxide, which helps the batter rise. Hershey’s, in the brown container, is a widely available brand of natural cocoa powder; Scharffen Berger is a fine boutique product. Most of our recipes use natural cocoa.
  • Menna Abu Zahraцитує3 роки тому
    look carefully at the ingredients, as the main fat should be cocoa butter. Skip brands that use coconut oil or palm oil.

    COCOA.
  • Menna Abu Zahraцитує3 роки тому
    We like Guittard semisweet chocolate chips. When buying white chocolate chips for the White Chocolate Chip and Hazelnut Cookies
  • Menna Abu Zahraцитує3 роки тому
    Any semisweet chocolate with similar cacao content, such as Lindt Excellence Sweet Dark or Callebaut Semisweet, will do very well.

    CHOCOLATE CHIPS.
  • Menna Abu Zahraцитує3 роки тому
    . It isn’t sold in bars, but some markets in the Bay Area sell it in bulk as chunks.
  • Menna Abu Zahraцитує3 роки тому
    Our chocolate of choice is Guittard French Vanilla, which has a cacao content of 54 percent.
fb2epub
Перетягніть файли сюди, не більш ніж 5 за один раз