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    Grandma's Guide to Home Baking Tips and techniques for Healthy Home Baking
    Grandma's Guide to Home Baking Tips and techniques for Healthy Home Baking
    Grandma's Guide to Home Baking Tips and techniques for Healthy Home Baking
    Ebook82 pages30 minutes

    Grandma's Guide to Home Baking Tips and techniques for Healthy Home Baking

    By Dueep J. Singh

    ()

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    About this ebook

    Table of Contents

    Introduction
    Tips for Successful Baking
    Using Standard Measures
    Other Useful Equivalents
    Ingredient Replacements
    Important Ingredients in Baking
    Baking That Perfect Cake
    How to Freeze Cakes
    Chocolate Cakes
    Frosting and Icing
    Butter Frosting
    Chocolate Butter Frosting
    How to Apply a Frosting to the Cake
    Cake Icing Equipment
    Decorating Your Cake
    Biscuits and Cookies
    Mixing Tips
    Basic Biscuits
    Biscuits Variations
    Ready-Made Mix for Pancakes, Waffles, or Biscuits
    Tea Biscuits
    Pancakes and Waffles
    Muffins
    Plain Muffins
    Wheat Germ Muffins
    Freshly Baked Bread
    Baking Fresh Bread
    How Do You Get the Right Flour Consistency?
    Shaping the Dough
    Making Plaits
    Dinner Rolls
    Mini Cottage Loaves
    Testing the Bread
    Making a Cheese Loaf
    Perfect Bread Tips
    Perfect Pies
    Understanding Pastry Quantities
    Making the Pastry
    Chilling the Dough – Yes or No; That Is the Question
    Rolling out Pastry
    Lining your flan Ring
    Baking Your Pastry – Blind Baking
    Finishing Touches
    Sausage and herb Pie
    Conclusion
    Author Bio
    Publisher

    Introduction

    Nobody knows when baking became a part of mankind’s culinary history, but this tradition, along with boiling, frying, broiling, stewing, etc. has been long known to help man cook his bread in an oven.

    Baking was just not restricted to making bread; you made biscuits, patties, pancakes, cakes, pies, and anything you wished with some oil, flour, eggs, milk and other healthy ingredients made up into a batter. After that, you just put it in a pan, put it in the oven, and allowed the heat to work its magic.

    Many of the baking recipes being used in grandma’s time, – and even before her time – have been passed down through the ages for generations. Not only were they tested and proven and eaten regularly, they were for the most part simple and yet unusual. In nearly all of them, the only ingredients needed were basic items which grandma kept on hand at all times.

    The modern-day bakery with its wide selection of readymade cakes and pastries and also food manufacturers, turning out new package mixes and delicious frozen delicacies have taken much of the fun out of home baking. So is it a surprise that not many youngsters of the coming generations bother much about learning how to cook, especially baking.

    That is because all these ready-made goods are wonderfully convenient and inviting, but most homemakers still enjoy home baking, now and then, when they have the time, energy and inclination.

    So it does not matter whether you are an experienced home Baker or just a newbie starting out to learn the really interesting new activity of home baking – this book is going to give you plenty of tips and techniques, where you can take full advantage of improved ingredients, reliable recipes, laborsaving appliances and controlled temperature equipment to help you bake that perfect cake. Each time, every time. That means you can have your cake and eat it too.

    LanguageEnglish
    PublisherMendon Cottage Books
    Release dateJan 18, 2015
    ISBN9781311311818
    Grandma's Guide to Home Baking Tips and techniques for Healthy Home Baking

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      Book preview

      Grandma's Guide to Home Baking Tips and techniques for Healthy Home Baking - Dueep J. Singh

      Introduction

      Nobody knows when baking became a part of mankind’s culinary history, but this tradition, along with boiling, frying, broiling, stewing, etc. has been long known to help man cook his bread in an oven.

      Baking was just not restricted to making bread; you made biscuits, patties, pancakes, cakes, pies, and anything you wished with some oil, flour, eggs, milk and other healthy ingredients made up into a batter. After that, you just put it in a pan, put it in the oven, and allowed the heat to work its magic.

      Many of the baking recipes being used in grandma’s time, – and even before her time – have been passed down through the ages for generations. Not only were they tested and proven and eaten regularly, they were for the most part simple and yet unusual. In nearly all of them, the only ingredients needed were basic items which grandma kept on hand at all times.

      The modern-day bakery with its wide selection of readymade cakes and pastries and also food manufacturers, turning out new package mixes and delicious frozen delicacies have taken much of the fun out of home baking. So is it a surprise that not many youngsters of the coming generations bother much about learning how to cook, especially baking.

      That is because all these ready-made goods are wonderfully convenient and inviting, but most homemakers still enjoy home baking, now and then, when they have the time, energy and inclination.

      So it does not matter whether you are an experienced home Baker or just a newbie starting out to learn the really interesting new activity of home baking – this book is going to give you plenty of tips and techniques, where you can take full advantage of improved ingredients, reliable recipes, laborsaving appliances and controlled temperature equipment to help you bake that perfect cake. Each time, every time. That means you can have your cake and eat it too.

      Tips for Successful Baking

      Knowing a few basic facts about the ingredients and equipment, which are available to you today is going to simplify the labor and produce consistently good results. Many of these steps are common sense steps, but they always come in useful.

      Using Standard Measures

      Make sure your kitchen has standard measuring cups and spoons. These are going to include one cup dry measure, with a cup line at the rim, one cup liquid measure, cup line below rim. 2 cup

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