Alexis Gets Frosted (Cupcake Diaries, Book 12) by Coco Simon

By Coco Simon

Alexis has real neighbors within the Cupcake Club—which is an efficient factor, simply because every body else is asking her names.

Everyone within the Cupcake membership used to be delighted whilst suggest woman Sydney moved away, however the new lady, Olivia, is even worse than Sydney used to be! at any time when she passes Alexis within the hallway, she says anything nasty to her. And if that wasn't undesirable sufficient, she additionally has the entire ladies within the top neighbors membership making jokes approximately Alexis! Alexis has no inspiration why this is often happening... until eventually she recalls an offhand comment she made to a pal approximately Olivia. It wasn't intended to be suggest, yet did Olivia take it the opposite direction? If Alexis is keen to shoulder a few blame, will Olivia name off the teasing campaign?

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Extra info for Alexis Gets Frosted (Cupcake Diaries, Book 12)

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Mix the dough with a wooden spoon or your hand until the flour is moistened. Knead the dough, still in the bowl, until it holds together, then empty it out onto a counter dusted with some of the reserved flour. Knead the dough for 5 minutes, adding as little of the reserved flour as possible. It will be very sticky. EQUIPMENT: Dough mixing bowl and wooden spoon Invert the bowl over the dough and allow it to rest for 20 minutes. Then continue kneading for another 5 to 10 minutes or until it is very smooth and elastic.

Even the addition of 1 percent whole wheat can make a huge flavor difference, as in the baguette. , if you use more whole wheat or rye flour, you will need to add a little more water—or, better still, start with a little less flour. If you are using a large amount of freshly ground whole wheat flour rather than an older white wheat, start with a little less water in the recipe. ) Added Ingredients The maximum amount of seeds and grains that can be supported by a given amount of dough and still result in a good crumb (rather than becoming coarse and crumbly) is 60 percent (based again on the weight of the flour).

And although I’ve come to the level of repeatability where my breads at least weigh the same amount every time, I’ve also come to the realization that it’s actually quite delightful that, despite the most precise and detailed directions, no two breads are ever exactly the same. Your bread won’t be exactly like mine, but it will be wonderful. In this world of ever-increasing homogenization, bread remains one absolutely great way to express individuality. When I started this book, I realize now that I actually knew little about bread-baking theory.

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