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category_outlined / Comida & Vinho
Bake from ScratchBake from Scratch

Bake from Scratch

May/June 2019

Bake from Scratch is a celebration of all things baking. A seasonal publication from Hoffman Media, this magazine is brimming with stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers.

País:
United States
Língua:
English
Editora:
Hoffman Media
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bake from scratch

EDITORIAL  EDITOR-IN-CHIEF Brian Hart Hoffman MANAGING EDITOR Sophia Jones ASSOCIATE EDITOR Kyle Grace Mills ASSISTANT EDITOR Lillie Mermoud RECIPE EDITOR Fran Jensen EDITORIAL ASSISTANT Emmy Hobbs SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundberg CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHER Rohan Shastri SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Kelly Redding STYLISTS Caroline Blum, Courtni Bodiford, Sidney Bragiel, Mary Beth Jones, Beth K. Seeley TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Jade Sinacori, Elizabeth Stringer ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain RECIPE TESTER Ashley…

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from the editor

THE TROPICS AWAIT… This issue embraces the restorative power of tropical tastes, from a creamy, dreamy pie roundup to a collection of recipes highlighting one of the greatest ingredients to come from these warmer climes: vanilla. Our cover star, the Guava Jam Cake (page 17), is inspired by Bahamian resident Angelika Bacchus’s love for the local guava duff, a jammy steamed pudding that always gets drowned in a rich butter rum sauce. Then there are the blondies, an epic bake-your-own-adventure feature (page 67) that offers three perfect base recipes and six creative variations. Plus, we’re diving into the history of the Hawaiian bun (page 107), that addictive bread roll that’s always a welcome sight at the dinner table. And, yes, there’s plenty of rum cake—five recipes, to be exact.…

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contributors

FAVORITE TROPICAL FRUIT TO BAKE WITH? “Bermuda bananas are the best I’ve ever had because they’re sweeter than the rest. I love making banana bread with them.” Lara D. Smith Filmmaker Pembroke, Bermuda “Guava! It’s super fragrant but has a mild flavor—kind of like a cross between strawberry and pear. I use it in cakes, curds, and pastry cream!” Alana Kysar Cookbook author Los Angeles, California “I love loquats. During the winter, they’re everywhere in Bermuda. I add some to my rum cake after soaking them in black rum and Gosling’s Bermuda Gold Liqueur.” Rohan Shastri Content Specialist, Bermuda Tourism Authority Sandys Parish, Bermuda GO-TO RUM COCKTAIL? “Nothing beats a classic daiquiri. It’s refreshing in that it has no frills, and it’s equally tart and sweet—just like I aspire…

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flour power

RECIPE BINDER “Everyone should have a collection of heirloom recipes that are personal to you. I have a recipe binder my mother put together for me of all the things we’d make together growing up. The cake and cream cheese frosting recipes we use at Flour Shop are actually my mother’s that she put in the binder. Those recipes are so meaningful to me.” THE POWER OF SPRINKLES (Abrams, 2019) by Amirah Kassem “No matter the occasion, when you’re taking a cake somewhere, you want to know it’s your best. My cake book makes sure of that. It helps you master an essential cake recipe and teaches you how to decorate it in 28 different ways. And if you make a mistake, cover it in sprinkles!”Available at powerofsprinkles.com.…

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guava jam cake

THE REDO GUAVA JAM CAKE Makes 1 (8-inch) cake This pillowy cake is our homage to the Bahamian guava duff. Because it’s more widely available in grocery stores, we used guava paste instead of fresh guavas to make the jammy filling. ¾ cup (220 grams) guava paste*1 tablespoon (15 grams) water¾ cup (170 grams) unsalted butter, softened1¼ cups (250 grams) granulated sugar2 large eggs (100 grams), room temperature1 teaspoon (4 grams) vanilla extract2¼ cups (281 grams) all-purpose flour1½ teaspoons (7.5 grams) baking powder1 teaspoon (3 grams) kosher salt½ teaspoon (1 gram) ground cinnamon¼ teaspoon ground allspice1¼ cups (300 grams) sour cream, room temperatureConfectioners’ sugar, for dustingButter Rum Glaze (recipe follows) 1. Preheat oven to 350°F (180°C). Butter an 8x3-inch round tall-sided* cake pan; line bottom of pan with…

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macanese pastry magic

(PHOTOGRAPHY COURTESY THE BAKERY AT FAT RICE) There’s a fragile millisecond of resistance when you bite into The Bakery at Fat Rice’s pastel de nata (egg custard tart) and your teeth meet the brûléed top. It dissipates instantly as you descend through creamy, lightly sweet egg custard before tearing into the flaky, croissant-like shell. Sort of Macanese by way of Portugal, it’s a pastry greater than the sum of its parts—at once dead simple and elusive with baking alchemy. You’ll wonder how the team consistently achieves this result in a single bake.“It was a seven- or eight-year process,” says Abe Conlon, chef and co-owner with Adrienne Lo of the Chicago pastry shop attached to Fat Rice, their relentlessly thronged Macanese restaurant. They first made egg custard tarts while hosting X-marx,…

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