By Dorling Kindersley, Inc
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Extra resources for 101 Essential Tips Baking
It can be remarkably hard to ﬁsh bits of eggshell out with a teaspoon or any other kitchen implement. Instead, try using the broken half of the eggshell —the sticky interior of the shell will attract the loose pieces and make them easier to remove. MINIMIZING SHARDS Cracking the eggs on a ﬂat surface, such as the counter, rather than the sharp side of a bowl, reduces the likelihood of shards. 41 Patisserie, Meringues & Desserts ROLLING A JELLY ROLL OR ROULADE WITHOUT CRACKING A roulade is a great dessert for a special occasion or dinner, and it has the added advantage of being easy to transport and serve.
Wrap each dough cigar around your knuckles, joining it underneath your palm. Knead the dough on a lightly ﬂoured surface for 10 minutes, until it is stretchy and smooth. Roll each piece of dough gently under the palm of your hand until it forms a fat log shape. Gently squeeze the join together to make a large ring shape, with a large hole. Breads, Batters & Pizzas 10 11 12 13 14 15 Place the bagels on a lined baking sheet, while you continue to shape the rest of the dough. Bring the water to a boil, then turn down the heat and poach each bagel for 1 minute on each side.
Make sure that the tart is chilled before you begin—this will prevent the ﬁlling from heating with the ﬂame. Sprinkle a thin layer of very ﬁne sugar over the top of the tart, and use the blowtorch to achieve a brûlée effect. Flame can be adjusted CARAMELIZING Any set custardlike ﬁlling can be ﬁnished off with a blowtorch and caramelized. Just make sure the tart is well chilled before applying any heat. Leave to set before serving. 31 Frosting & Finishing CREATING A SMOOTH TOP LAYER FOR FROSTING When making a layered sponge cake, instead of creating two layers out of one thick sponge (see Tip 45), which can be quite tricky, bake two separate sponges.
101 Essential Tips Baking by Dorling Kindersley, Inc