By Melissa Gray
Melissa grey is nationwide Public Radio's Cake girl. each Monday she brings a cake to the place of work for her colleagues at NPR to take pleasure in. thousands of Mondays (and brownies) later, Melissa has plenty of cake-making tips on how to percentage. With greater than 50 recipes for the brownies which have been dreamed of and drooled over for an entire life - together with Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and girl Baltimore truffles, Dark-Chocolate crimson Velvet Cake, and Honey Buttercream and Apricot Jam Cake - All truffles thought of is a vital addition to each baker's library.
Read or Download All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered PDF
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Extra info for All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered
To combat any cracks, roll ﬁrmly but slowly, in small, brief motions, over both sides of the crack, stopping just short of rolling over the crack. The two sides will grow closer together—if not completely together—either ﬁxing the dough or making a patch job easier. ) 1. Lightly flour each side of a disk of dough, set it on a floured surface, and give it a good whack with your rolling pin. 2. Roll from the center of the dough to the edge until the dough is a large round, about ⅛ inch thick. As you roll, turn the dough often to help it form an even round and prevent it from sticking to the rolling surface.
Then transfer the galette to a wire rack by grabbing the edges of the paper and carefully lifting it onto the rack. Hold the top of the galette gently and pull the parchment paper from beneath it, allowing the bottom to crisp and cool more quickly. Make sure it cools for at least an hour on the rack before serving. At serving time, gently slide the galette onto a plate or cutting board. Sometimes I serve the galette from the parchment paper; it looks nearly as rustic as a cast-iron pan. HOW TO BE A PIE ROLLER When your dough has suﬃciently rested, ﬁnd a large clean, ﬂat surface, preferably made of wood or marble.
To freeze pie ﬁlling, make the ﬁlling according to the recipe’s instructions (fruit, sugar, salt, spice, thickener: about 5 to 6 cups total) and freeze in gallon-size freezer bags. To use, ﬁrst allow it to thaw enough to be easily mounded into a pie shell. HOW TO BAKE No matter how well a cookbook is written, the cooking times it gives will be wrong. Ingredients don’t take three or five or ten minutes to be done; it depends on the day and the stove. So you must simply pay attention, trust yourself, and decide.