By Linda Collister
Twelve new novice bakers are able to upward thrust to the good British Bake Off problem. whereas they don their aprons, comply with their new ovens and get used to baking in a tent, this ebook takes you thru the demanding situations from the sequence and indicates you ways to accomplish baking perfection.Throughout the e-book, Mary Berry and Paul Hollywood are to be had with useful how one can assist you create excellent brownies, biscuits, breads, pastries, pies and teatime treats whenever, in addition to displaying you ways to take on their 'technical challenges', as visible at the show.
There are over a hundred and twenty recipes during this ebook, together with conventional British bakes and inventive twists utilizing vintage parts, in addition to the simplest contestant recipes from the sequence. there's lots to problem willing bakers the following, from brandy snaps to difficult pastries, pavlovas to iced social gathering muffins, and with a sensuous and but functional layout and full-colour, step by step images, this fairly turns into the baking ebook that you'll flip to for years yet to come.
Read Online or Download The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets - The Perfect Victoria Sponge and Other Baking Secrets PDF
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Extra resources for The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets - The Perfect Victoria Sponge and Other Baking Secrets
Neat circles of fruit or a heap of jumbled berries? Piped meringue or craggy spoonsful? A burnished sugar crust? it's going to be strikingly beautiful, and simply a little bit frivolous in the end. This much-loved favorite might be left superbly basic, with only a sprinkling of icing sugar or given the pro end of a chef through caramelising a beneficiant dredging of icing sugar utilizing a blowtorch. Serve the tart at the day you are making it, hot or cooled to room temperature. Serves eight For the pastry 175g simple flour 100g chilly butter, minimize into small cubes 25g icing sugar, sifted 1 huge free-range egg yolk 1 tablespoon icy water For the filling five huge free-range eggs 125ml double cream 225g caster sugar finely grated zest and juice of four medium lemons (you want 150ml juice) to complete icing sugar, for dusting 1 x 23cm fluted, deep, loose-based tart tin; non-stick baking paper; a baking sheet Line the tart tin with pastry following the step by step pictures, or utilizing this replacement process – pick out the person who works right for you. Roll out the chilled pastry on a frivolously floured worktop to a neat around that's the diameter of the pie dish plus two times its top together with the rim (it’s least difficult to degree this with a tape degree or a section of string). lightly roll the pastry round the pin and raise excessive of the tin, then conscientiously unroll the pastry so it drapes over the tin. With floured hands, delicately press the dough onto the bottom and up the edges, into the flutes, so there are not any air wallet or wrinkles. steer clear of stretching the pastry. Roll the pin excessive of the tin to chop off the surplus dough. The part of the pastry case should still stand simply a little better than the rim of the tin in case the pastry shrinks in the course of baking, so use your thumbs to softly ease the pastry upwards to make a neat aspect approximately 5mm greater than the rim of the tin. Curve your forefinger inside of this new rim and lightly press the pastry side over your finger so it curves a little bit inwards – it will make unmoulding effortless. Prick the bottom of the pastry case good and sit back prior to baking. in the event you pour all the filling into the pastry case prior to it is going into the oven, there's a probability of it spilling over the aspect as you manoeuvre the baking sheet onto the oven shelf. in its place, pour in many of the filling so it virtually fills the pastry case, then rigorously set the baking sheet with the tart tin at the oven shelf. most sensible up with the remainder of the filling to fully fill the case and shut the oven door. 1 To make the pastry, placed the flour, butter and icing sugar right into a food-processor. ‘Pulse’ in short till the aggregate feels like breadcrumbs. upload the egg yolk and water and procedure till the constituents stick jointly in clumps. 2 Tip the aggregate onto a evenly floured worktop and assemble it right into a ball together with your palms. Knead the pastry simply 2 or three times to make it delicate. (If your butter used to be a section gentle, the pastry can be too. if that is so, wrap it in greaseproof or non-stick baking paper and sit back for quarter-hour earlier than continuing.