By Linda Collister
Twelve new beginner bakers are able to upward push to the nice British Bake Off problem. whereas they don their aprons, comply with their new ovens and get used to baking in a tent, this publication takes you thru the demanding situations from the sequence and indicates you the way to accomplish baking perfection.Throughout the publication, Mary Berry and Paul Hollywood are available with sensible how to assist you create ideal brownies, biscuits, breads, pastries, pies and teatime treats whenever, in addition to displaying you the way to take on their 'technical challenges', as obvious at the show.
There are over one hundred twenty recipes during this ebook, together with conventional British bakes and inventive twists utilizing vintage components, in addition to the simplest contestant recipes from the sequence. there's lots to problem prepared bakers the following, from brandy snaps to tricky pastries, pavlovas to iced get together tarts, and with a sensuous and but sensible layout and full-colour, step by step images, this relatively turns into the baking booklet that you'll flip to for future years.
Read 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 info 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
Millefeuilles with Raspberries this is often the candy puff pastry of ‘a thousand leaves’ – every one layer is made of 729 leaves (3 to the ability of 6, as you’ll see for those who make it yourself). The pastry is rolled to a skinny sheet, sliced in 3 after baking after which layered with a wealthy orange pastry cream and clean raspberries. it truly is served with raspberry sauce. Serves 6 ½ volume Puff Pastry (see right here) or 375g ready-made butter puff pastry, good chilled ½ teaspoon caster sugar icing sugar, for dusting Raspberry Sauce (see here), to serve For the filling 250ml full-fat milk finely grated zest of one unwaxed orange three huge free-range eggs, at room temperature 50g caster sugar 1½ tablespoons cornflour 100ml double cream, good chilled 1 teaspoon orange liqueur (or to style) 200g small raspberries 1 huge baking sheet, calmly greased Roll out the pastry on a calmly floured worktop to a sq. with aspects approximately 31cm. well trim the perimeters with a wide sharp knife, taking care to not drag the knife or the pastry simply because it will distort the form. Roll the pastry round the rolling pin and raise it over the baking sheet, then lightly unroll the pastry so it really is the other way up at the sheet. dismiss the surplus flour with a dry pastry brush, then sprinkle the outside with the sugar. Prick good with a fork. sit back for 20 mins. Preheat the oven to 220°C/425°F/gas 7. Bake the pastry sheet for roughly quarter-hour or till good risen, golden and extremely crisp. It mustn't ever be undercooked or the center should be flabby and soggy – it really is larger to a little overcook if unsure. move to a cord rack and depart to chill. in the meantime, make the pastry cream for the filling. warmth the milk with the orange zest in a medium pan (preferably non-stick). In a heatproof bowl, whisk the egg yolks with the caster sugar and cornflour for a few minutes till thick and lightweight. Whisk within the scorching milk, then tip the combination again into the pan and stir over medium warmth till the custard boils and thickens. eliminate the pan from the warmth and stir good to ensure the custard is especially soft. Pour and scrape right into a bowl. Press a bit of clingfilm onto the skin of the custard to avoid a pores and skin from forming. Cool, then relax for approximately 2 hours or until eventually enterprise. Whip the cream until eventually enterprise. discover the custard and combine within the liqueur, stirring good till delicate. Fold within the whipped cream. disguise the bowl and kick back the pastry cream for roughly four hours or till company sufficient to unfold. while able to gather, use a pointy knife to chop the pastry sq. into three equivalent strips, each one approximately 10 x 30cm, then reduce each one strip throughout into 6 items. Layer three pastry items with pastry cream and raspberries, then repeat to make 6 person millefeuilles. airborne dirt and dust with icing sugar and serve with a jug of raspberry sauce. Palm Leaves and Almond Straws Use puff pastry – freshly made or trimmings – to make those crisp candy pastries. Makes 20 ½ volume Puff Pastry (see the following) or 375g ready-made butter puff pastry, good chilled For Palm Leaves approximately 150g caster sugar For Almond Straws approximately 50g caster sugar 50g flaked almonds 2 baking sheets, covered with baking paper For Palm Leaves Sprinkle a worktop generously with sugar and roll out the pastry to make a rectangle approximately 50 x 20cm.