Read The Baking Answer Book Online
Authors: Lauren Chattman
Tags: #Cooking, #Methods, #Baking, #Reference
biscuit/scone dough,
151
bread dough,
330
for cake batter,
209
,
209
–10,
212
“combination” method,
212
handheld mixers,
49
“one bowl” method,
212
overmixing and,
230
stand mixers,
49
–51,
349
–50
molasses,
19
mold growth, inhibiting,
102
muffins,
124
,
126
,
129
–38
baking times for,
132
cutting down fat in,
135
freezing,
133
fruit/vegetables in,
131
,
137
–38
high altitudes and,
352
mini muffins,
48
–49
pans for,
39
rising of,
130
,
130
small batch of,
131
texture of,
129
uniform sizes of,
132
See also
quick breads
muffins, recipes for
Low-Fat Wheat-Bran Muffins,
136
Raisin-Rye Muffins,
15
N
Napoleons,
288
–89
New York Cheesecake,
220
–21
No-Knead Bread,
332
–33
nuts,
137
–38,
167
O
Oatmeal Chocolate Chip Cookies,
162
On Food and Cooking
(McGee),
101
ovens,
103
–22
cleaning of,
117
–19,
119
convection,
104
–6,
105
gas vs. electric,
104
liners for,
119
microwave ovens,
56
,
122
overbrowning in,
112
pan rotation in,
114
–15
preheating,
108
–9,
159
racks, positioning,
106
–7
“speed ovens,”
106
Teflon-coated mats in,
119
temperature variations in,
140
thermometers for,
64
,
65
uneven heating in,
112
–15
“oven spring,”
109
,
315
overbrowning,
112
overproofing
yeast, high-altitudes and,
355
yeast bread dough,
336
–37
P
pains au chocolat,
292
–94
palmiers, mini,
289
,
289
pans.
See
baking pans
pantry items
basic baker’s pantry,
2
for intermediate bakers,
3
for serious bakers,
3
storage/shelf life,
4
–
5
parboiling (bagels),
338
–39
parchment paper,
42
,
58
–60,
182
,
244
,
350
pastry bags,
73
,
232
couplers for,
238
,
238
piping cream puffs,
297
,
297
tips for,
232
–33,
233
using,
236
–37,
236
,
237
pastry cream,
245
–46,
248
,
275
Pastry Cream for Tarts,
248
pastry crusts,
172
See also
crumb crusts; piecrusts
pastry dough,
250
–54
butter and,
172
food processors and,
52
–53
pan, fitting into,
253
rolling techniques,
251
–54
temperature of,
51
,
251
pastry dough, layered,
277
–307
acidic ingredients in,
98
butter slab for,
278
chilling/resting dough,
282
cream puffs.
See
cream puffs
croissants.
See
croissants
Danish.
See
Danish
decorating,
290
,
290
equipment for,
279
–80
leftover, uses for,
288
–89
phyllo,
301
–6,
307
puff pastry.
See
puff pastry
sogginess, preventing,
283
strudel.
See
strudel
turning dough,
281
,
281
–82
pastry utensils,
73
,
74
pâte
à choux,
296
–301
brisée,
250
–51
fermentée (preferment),
325
sucrée,
250
–51
Peach-Almond Tart, Crustless,
247
phyllo dough/pastries,
301
–6,
307
piecrusts
baking pan for,
40
,
241
–42
blind baking of,
255
,
266
crumb crusts,
270
–71,
271
dough for,
242
,
249
–50
flakiness,
249
–50
Food Processor Pie Dough,
55
food processors and,
52
–53,
54
freezing of,
273
high-altitude baking of,
353
lard in,
249
lattice top,
260
,
260
patterns,
256
–57,
256
–57
rolling out,
251
–54
shrinkage, preventing,
257
vents in,
260
–61
weights for,
255
pies
fruit, thickeners,
261
–62,
274
meringue,
269
,
274
pans for,
40
,
241
–42
Precooked Apple Pie Filling,
259
storing/freezing,
273
–75
pies, types of
apple,
258
–59
cherry,
263
custard,
245
,
274
icebox,
269
–70,
275
Key lime,
268
–69
lemon meringue,
269
mincemeat,
270
,
274
pumpkin,
266
–68
pie weights,
255
,
257
Pizza Dough, Food Processor,
54
Precooked Apple Pie Filling,
259
preferment starters,
321
–25,
329
preheating ovens,
108
–9,
159
preservatives,
102
proofing
shaped bread dough,
315
,
336
yeast, high-altitude baking and,
355
proteins
in bread dough,
312
–13,
313
in flour,
7
,
93
,
95
,
148
,
311
shape of baked goods and,
87
–89
Pudding Cake, Microwave Sticky Toffee,
120
–21
puff pastry,
279
,
281
–82
decorative patterns,
290
,
290
Food Processor Puff Pastry,
286
–87
purchased vs. homemade,
283
–84
rising, unevenness,
285
sogginess, preventing,
283
storing and reheating,
285
uneven rising of,
285
See also
cream puffs
Q
quick breads,
123
–45
Basic Corn Bread and Add-ons,
142
–43
batter, mixing,
129
freshness and,
143
–44
fruit/vegetables/nuts in,
137
–38
glossary of,
125
–27
high-altitude baking of,
352
muffins.
See
muffins
rising of,
130
,
139
,
139
See also
specific type
R
Raisin-Rye Muffins,
15
reheating baked goods,
155
,
285
Rich Caramel Sauce,
68
–69
rising, baked goods and,
76
–81
high-altitude baking and,
355
See also
specific baked good
rolling dough,
153
,
157
,
172
,
183
–85,
251
–54
rolling pins,
53
,
53
rugelach,
158
S
salt,
31
,
31
,
92
,
318
science for bakers,
75
–102
scones,
124
,
127
baking temperatures,
153
defined,
144
–45
doneness and,
154
–55
ingredients and,
147
,
148
,
149
,
151
mixing dough for,
145
,
151
rising problems and,
154
Scottish Oat Scones,
146
shapes for,
147
Scottish Shortbread,
6
Sea Salt, Bittersweet Chocolate Cookies with,
32
–33
shape of baked goods, proteins and,
87
–90
shelf life, baked goods,
4
–
5
,
102
Shortbread, Scottish,
6
“shortened” baked goods,
94
,
202
–3,
212
shortening,
22
–23,
163
in piecrusts,
249
texture and,
94
See also
butter; fat; lard
sifting, dry ingredients,
165
–66
Silpat,
42
,
60
–61
sour cream,
24
,
98
sourdough,
317
,
321
–23,
325