Read The Baking Answer Book Online
Authors: Lauren Chattman
Tags: #Cooking, #Methods, #Baking, #Reference
piped cookies,
158
,
158
pressed cookies,
177
–79
slice-and-bake/icebox,
59
,
158
,
158
,
172
–73
corn bread,
126
,
142
–43
Corn Bread, Basic,
142
Add-ons,
143
cornmeal,
141
Corriher, Shirley,
102
Cream Cheese Crust, Apple Tart with,
96
–97
creaming ingredients,
77
,
165
,
165
,
212
cream of tartar,
86
–87
cream puffs,
296
–301,
297
,
297
Cream Puffs, Classic,
298
–99
crisps,
271
–73,
275
,
276
Crispy-Chewy Espresso-Walnut Biscotti,
174
–75
croissants,
279
,
281
–82,
291
–94,
292
croquembouche,
296
,
296
crumb (bread structure),
79
–80
crumb crusts,
270
–71,
271
Crustless Peach-Almond Tart,
247
custard,
245
D
dacquoise,
202
,
208
–9
Daniel Leader’s Ciabatta,
326
–28
Danish,
279
,
282
,
291
,
294
–95
date-nut bread,
144
denaturing process,
88
–89
doneness,
63
,
188
–89
thermometers and,
62
–64
See also
specific baked good
Double Chocolate Cake,
214
–15
dough
Food Processor Pizza Dough,
54
freezing of,
192
,
337
strips, twisted,
289
,
289
See also
specific dough type
E
éclairs,
296
,
300
eggs
air and, as leavener,
80
–81
proteins, shape of baked goods and,
87
–89,
88
at room temperature,
164
safety in handling,
26
–27,
62
sizes of,
28
substitutions,
28
–29
egg whites
whipping,
81
,
84
–87,
204
–5
peaks, whipped,
84
,
84
–85,
205
powdered,
28
–29
emulsifiers,
102
equipment,
38
–74
baking stones,
343
–44,
349
bowls,
73
,
74
bread baking,
349
–50
electronic,
56
food processors,
51
–53
measuring cups,
57
–58
microwave ovens,
56
,
122
mixers,
49
–51,
349
ovens.
See
ovens
parchment paper,
58
–59
for pastry,
279
–80
potholders/oven mitts,
115
–17
rolling pins,
53
,
53
scales,
56
,
350
serrated knives/slicers,
344
silicone mats,
60
–61
thermometers,
62
–65,
63
,
64
,
347
,
350
utensils,
70
,
70
–74,
72
,
349
–350
See also
baking pans; baking sheets
extracts,
37
F
fat
in biscuits and scones,
148
in bread dough,
316
flakiness and,
22
,
98
–99
reducing in recipes,
135
–36
solid vs. liquid,
100
texture and,
23
,
94
See also
butter; lard; shortening
fermentation period,
313
filo/fillo dough.
See
phyllo dough/pastries
flakiness
biscuits/scones,
148
–49
fat and,
22
,
98
–99
piecrusts,
249
–50
techniques for,
98
–99
turning dough and,
281
–82
flour,
7
–13
all-purpose,
7
–8,
128
,
148
bread flour,
7
,
311
cake flour,
7
,
128
,
129
,
199
–200
organic flour,
11
pastry flour,
199
–200
protein content,
93
–95,
95
self-rising,
128
–29
shape of baked goods and,
90
sifting of,
165
–66
Southern brands of,
148
specialty flours,
12
–13
“stone ground,”
9
–10
substitutions,
7
–8,
9
,
128
–29,
133
,
148
as thickener in pies,
261
–62
unbleached/unbromated,
10
–11
wheat kernel and,
8
,
8
whole-wheat,
8
–9,
133
See also
gluten
Flourless Chocolate Cake for Beginners,
226
–27
“folding” process,
209
–10,
209
Food Processor Pie Dough,
55
Food Processor Pizza Dough,
54
Food Processor Puff Pastry,
286
–87
food processors,
51
–53,
151
frangipane,
246
,
275
freezing,
101
–2
biscuits/scones,
155
breads,
144
,
348
cakes,
239
cookies,
191
–92
cream puffs,
301
croissants,
293
–94
Danish,
295
dough and batter,
133
,
192
,
337
–38
phyllo pastries,
305
–6
pies,
273
frosting
buttercream frosting,
210
of layer cake,
234
–35,
235
See also
pastry bags
fruit,
137
–38,
263
–69,
270
,
272
–73
apples,
258
–59
baked dessert glossary,
276
cherries,
263
–65,
264
citrus fruit/juice,
71
,
98
,
268
–69
crisps, topping for,
271
desserts, baked,
276
frozen berries, using,
138
IQF fruit,
263
,
272
pumpkin,
266
–68
G
gluten,
12
,
94
,
230
,
311
,
312
–13,
313
salt and,
92
,
318
shape and,
90
yeast and,
79
–80
greasing baking pans,
23
–24,
44
,
187
,
195
–97
H
Half-Pound Cake,
82
–83
HearthKit oven inserts,
113
,
113
high-altitude baking,
351
–55
high-heat baking,
153
honey,
19
–20
I
ingredients,
1
–37
acidic ingredients,
98
handling and texture,
94
,
159
measuring,
159
,
316
–17
temperature of,
149
,
151
,
198
–99,
282
tenderizing,
93
–95,
98
See also
specific ingredient
Irish soda bread,
126
,
139
K
Key limes,
268
–69
kneading.
See under
bread dough
L
lactobacilli,
322
lard,
249
leavening
high-altitude baking and,
355
methods of,
76
–81
starters, preferment,
321
–29
See also
chemical leaveners; yeast
lemon juice,
98
limes, for pies,
268
–69
loaf
breads,
342
pans,
39
,
342
,
342
,
350
well-risen,
139
,
139
low-fat recipes,
135
–36
Low-Fat Wheat-Bran Muffins,
136
low-temperature baking,
182
M
macaroons,
186
maple syrup,
20
margarine,
22
–23
McGee, Harold,
101
measuring cups,
57
–58
meringue,
207
–9,
208
,
269
cake layers,
202
,
224
cookies,
181
–82,
182
mushrooms,
207
–8,
208
piping,
158
,
158
powder,
28
–29
See also
dacquoise
Mesnier, Roland,
50
,
283
metric equivalents,
356
–
57
microwave ovens,
56
baking in,
122
softening ingredients in,
17
,
163
–64
Microwave Sticky Toffee Pudding Cake,
120
–21
milk,
24
–26.
See also
buttermilk mixers/mixing,
49
–51