By Dorling Kindersley, Inc
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Extra resources for 101 Essential Tips Baking
2 Melt a small quantity of jam or chocolate, and use it to brush the bottom of the tart case before leaving it to set. 3 Once the lining is set, ﬁll the tart with your chosen ﬁlling, and decorate as required. 49 Pies & Tarts MAKING HOT-WATER PASTRY With its use of lard or vegetable shortening, hot-water pastry should be an occasional treat rather than an everyday pastry. Having said that, it is not difﬁcult to prepare, and it produces a gloriously rich, ﬂaky result that is unlike any other kind of pastry.
PREVENTING ICING FROM PICKING UP CRUMBS Decorating a cake takes a little practice, and often crumbs will get into the frosting, affecting the overall neatness of the result. To avoid this, coat the cake with a thin layer of melted and cooled jam, or thinned frosting, before applying the ﬁnal layer of frosting. QUALITY FINISH A slightly ﬂexible metal palette knife is an essential piece of equipment for a professionally ﬁnished cake. 28 Frosting & Finishing KEEPING CAKES MOIST Cupcakes are delicious, but they don’t keep well.
SEALING THE BOWL A warm, draft-free environment will help the dough rise, so make sure the bowl you use is well sealed with plastic wrap. THE WINDOWPANE TEST FOR DOUGH The windowpane test is a simple check that can tell you, at a glance, whether your bread has been kneaded enough and is ready for the next stage. Take a walnut-sized piece of dough and stretch it between the thumbs and foreﬁngers of two hands to make a thin sheet of dough. If the dough is semitranslucent and lets light through it without breaking or tearing, then it is ready to move on.
101 Essential Tips Baking by Dorling Kindersley, Inc