Beach House Baking: An Endless Summer of Delicious Desserts by Lei Shishak, Chau Vuong

By Lei Shishak, Chau Vuong

In seashore condo Baking: An unending summer time of scrumptious truffles, pastry chef Lei Shishak stocks her preferred recipes for morning treats, cupcakes, crisps, cookies, pies, ice cream sandwiches, frozen pops, and drinks from her celebrated Sugar Blossom Bake store within the fascinating seashore city of San Clemente, California.

At her store, Chef Lei serves up well-known treats that provide much more than a candy eating event. encouraged through her seashore city situation and her love of the sand-and-surf way of life, she creates high quality, made-from-scratch truffles that delivery you to the islands and hotels you’ve continually was hoping to go to. prepare to hit the seashore via 100 recipes, including:

Daybreak Muffins
Light as a Kite Lemon Meringue Cupcakes
Coco Hut Macaroons
Red, crimson Wine Cupcakes
Sweet and Salty seashore Bod Brittle
Nantucket Ice Cream Sandwiches
Tropical Tea
And more!

Lei’s recipes in seashore condo Baking are designed to take you on an island holiday, turning the duty of baking right into a digital trip to a beachside paradise, full of the sounds and aromas of the locations you could visit simply break out from all of it!

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But since it’s not readily available for home use, we recommend frying in canola or vegetable oil, because it has a neutral flavor and because it can handle the temperatures used for doughnut frying. If you have some on hand, peanut/groundnut oil, safflower oil, and corn oil are also suitable for frying doughnuts, but may leave a slight taste. Coconut oil, hemp oil, olive oil, sesame oil, and lard will smoke at the temperatures called for in this book and should not be used. ---- Preparing Your Frying Space It’s true: Frying can be messy.

There are also a few fun flavors we’ve loved but decided not to sell to the public. Here are some we (or our bakers) have made: Car Bomb Bavarian: Like our Bavarian Cream Bismark, only topped with a Guinness chocolate icing and filled with a whiskey-spiked pastry cream. ---- Cherry Blossom: Each spring, for a limited time, we make Cherry Blossom doughnuts, which are Michael’s favorite. They’re vanilla cake doughnuts, speckled with cherry chips and topped with a cherry-infused icing. ---- Cristal Doughnut: Our classic raised ring, topped with a ginger ale-based glaze and finely ground Pop Rocks, for an effervescent experience.

If you don’t have one, don’t worry— you can do it in a large, heavy-bottomed pan at home, using the following tips. Note that thermometers and stove settings vary; the times listed here are approximations. Finding the Right Oil At Top Pot, we fry in saturated fat-free palm oil, which starts as a solid. It gives a great flavor, and its solid state makes it easy to transport. But since it’s not readily available for home use, we recommend frying in canola or vegetable oil, because it has a neutral flavor and because it can handle the temperatures used for doughnut frying.

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