Bake It in a Cupcake: 50 Treats with a Surprise Inside by Megan Seling

By Megan Seling

Megan Seling is a author and baking fanatic. even if she grew up in a relations that liked making pies, cookies, and cakes—her great-grandma used to be referred to as the local "Cookie Lady"—Megan's personal younger kitchen exploits often concerned doctoring up boxed cake mixes or consuming frosting directly out of the can.

In the iciness of 2005, Megan accredited a friend's dare and tried to bake all 116 cookie recipes in Martha Stewart's vacation Cookies journal. Megan made 80 various batches of cookies that iciness, and the venture sparked a honest curiosity in baking. considering then she's fortunately spent many hours within the kitchen, utilizing an identical KitchenAid mixer that bought her during the "Cookie Challenge," and has combined, measured, and burned her palms whereas inventing her personal scrumptious baked items for co-workers, kinfolk, and pals ("This is the simplest cupcake ever!" is an announcement she's heard a number of instances over).

Megan has labored on the Stranger, a weekly paper in Seattle (, for over ten years, writing approximately song, nutrients, and flicks, and he or she additionally hosts a weekly neighborhood tune radio express on KNDD 107.7 the tip. She lives in Seattle, WA together with her husband and cat.

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1984) Soft wheat flour characteristics, Cereal Foods World, 29, 659-660. A. and Bushuk, W. , 49, 268--275. Pomeranz, Y. (1988) Composition and functionality of wheat flour components. In Wheat: Chemistry and Technology, Volume II, 3rd edn, ed. , American Association of Cereal Chemists, St. Paul, MN, pp. 219-370. WHEAT AND WHEAT FLOURS 19 Pomeranz, Y. C. (1990) Wheat hardness: its genetic, structural, and biochemical background, measurement, and significance, Adv. Cereal Sci. , 10, 471-548. S. (1990) Debranning process is new approach to wheat milling, World Grain, 8(6), 28-32.

4 - - - ~ ~ I- V- - s ~ - - -~ ~ - t- ~ - ~ ~ 1- ~ ~~- ~ ~ <- 11- ~ 7 6 1- - t-~ 1 - ~ t- 1- ~ ·- 3 2 _ [7. 9 Comparison of acidity and falling number of nine random samples of standard commercial Czechoslovak rye flours. Sample No. I was of deteriorated grain, the other samples were of normal grain and milling. 9) was observed when rye sour and dough showed extremely intensive fermentation for a short initial period and then very slow fermentation in the period of dough proofing. 259. 5 Milling of rye Milling properties of rye are different from those of wheat.

46, 103-116. Galliard, T. (1986) Wholemeal flour and baked products: chemical aspects of functional properties. ,RoyalSociety of Chemistry, London, pp. 199-215. L. J. (1991) Fundamental physical properties characterizing the hardness of wheat endosperm,.!. , 13, 179-194. , Guinet, R. and Seibel, W. (1981) Soft wheat uses in Europe. In Soft Wheat: Production, Breeding, Milling, and Uses, eds. T. , American Association of Cereal Chemists, St Paul, MN, pp. 209-266. E. A. (1974) Flour milling. In Wheat: Production and Utilization, ed.

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