Download Baking Artisan Pastries and Breads: Sweet and Savory Baking by Ciril Hitz PDF

By Ciril Hitz

Baking Artisan Breakfast Breads and Pastries bargains illustrated recipes that cater to all breakfast wishes: from brownies prepared in the hour to extra decadent treats, akin to lemon brioche doughnuts and chocolate croissants. The formulation are in most cases progressive—the more straightforward recipes are first and foremost and extra complicated ones are later. The step by step full-color approach pictures of concepts and welcoming good looks pictures of comprehensive items coupled with transparent instructions will instill self belief in even the main amateur baker.

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Additional info for Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond

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Cuocete in forno per 20 minuti. Rainbow cupcake INGREDIENTI PER 12 CUPCAKE 200 g di zucchero • 190 g di farina • 180 ml di latte • 115 g di burro • 2 uova grandi • 5 ml di estratto di vaniglia • 3 g di sale • 9 g di lievito per dolci • coloranti alimentari PREPARAZIONE Preriscaldate il forno a 180 °C. La preparazione base è la stessa dei cupcake alla vaniglia. Separate l’impasto dei cupcake alla vaniglia in 3 ciotole e in ognuna aggiungete un poco alla volta il colorante alimentare: rosso, verde e giallo.

Per preparare le foglie stendete la gum paste verde sulla cell board. Ritagliate con il coppapasta a forma di foglia, inserite un filo di ferro n. 24 quasi fino alla fine e venate. Lasciate asciugare per 24 ore. Sfumate i bordi con il colorante in polvere melanzana e successivamente con le 2 tonalità di verde: prima il più chiaro e poi il più scuro. Lucidate la foglia con lo spray. Ripetete il procedimento per creare foglie di varie dimensioni. Per i fiorellini viola, ritagliate con il coppapasta a forma di primula dei fiori lilla.

Cercate sempre di scegliere prodotti biologici. •LATTE: preferite quello intero e, se possibile, meglio fresco che a lunga conservazione. •ZUCCHERO: nel libro si usa sempre zucchero bianco, ma si può sostituire con lo zucchero di canna. Nel caso di zucchero a velo, invece, ricordatevi di setacciarlo prima dell’uso, in modo da non avere grumi e ottenere una consistenza più cremosa. Rivestimenti e decorazioni Pasta di zucchero INGREDIENTI 2 fogli e ½ di gelatina • 450 g di zucchero a velo • 50 ml di glucosio • 30 ml di acqua fredda • alcune gocce di aroma (vaniglia, mandorla, limone…) • 1 cucchiaino di burro PREPARAZIONE Versate in un pentolino l’acqua fredda e la gelatina e lasciatela ammorbidire.

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