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Bake from Scratch

Bake from Scratch

July/August 2021

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.

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国家:
United States
语言:
English
出版商:
Hoffman Media
出版周期:
Bimonthly
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6 期号

本期

1
edible cookie dough

EDIBLE COOKIE DOUGH Makes 2½ cups Our egg-free base boasts all the hallmarks of classic chocolate chip cookie dough—molasses-rich dark brown sugar, intense vanilla flavor, and velvety dark chocolate chunks—without the need for warning labels. We toasted the flour in the oven, as eating raw flour is also unsafe, and enjoyed th touch of nuttiness it brought to this irresistible snacking dough. 1½ cups (188 grams) all-purpose flour⅔ cup (150 grams) unsalted butter, room temperature1 cup (220 grams) firmly packed dark brown sugar1 teaspoon (3 grams) kosher salt2 tablespoons (30 grams) whole milk3 tablespoons (39 grams) vanilla extract½ cup (85 grams) chopped 70% cacao dark chocolate 1. Preheat oven to 350°F (180°C). 2. On a rimmed baking sheet, spread flour. 3. Bake for 5 to 7 minutes, checking every 2 minutes for any signs of burning.…

14
french pastry 101

Texas native Molly Wilkinson first tasted French pastry during a collegiate study abroad trip to Paris. It wasn’t the artful pâtisserie displays along the Parisian sidewalks, adorned with colorful macarons, delicate cream puffs, or petite cakes covered in mirror-like glaçage, that made the lasting impression, though. It was the unassuming and relatively common croissant, with its delicate, flaky layers, each permeated with French butter (a butter unlike any she had ever tasted before), that Molly would remember most. This pastry, seemingly simple, boasted perfection—and was it just coincidence that it’s slightly curved shape, ever so reminiscent of a boomerang, would bring her back to the City of Lights years later? Molly returned to Paris, again a student but, this time, on a different career path. With a passion deep-rooted since she…

5
everything under the sun

THE WHOLE SCOOP Summer days are hot, but this cookie dough storage tray is exceptionally cool. Freeze ready-to-bake cookie dough with ease using these pre-portioned silicone trays from Souper Cubes. Each well holds a generous tablespoon of dough (there are 20 wells total), giving you the option to bake a few cookies and save the rest for later. For those sweltering days, check out our Edible Cookie Dough (page 112), a recipe that will satisfy cravings without any added heat. Available at soupercubes.com, $29.95 CRAZY FOR CACAO How do you get your chocolate fix? Brothers Nick and Peter Dale of Condor Chocolates believe the best cacao comes from Ecuador—the birthplace of their mother and the home of some of the finest cacao produced in the world. Ecuadorian chocolate is renowned for floral aromas and…

3
trish on pie and cake

Does it really matter whether my chunks of butter are “pea-size” in my pie dough? Yes! In the pie dough world, butter size definitely matters. Whether they need to be “pea-size,” however, depends on your desired result. Butter wears many hats when it comes to baking. Among other roles, it contributes to tenderness. By coating flour particles, butter prevents excess liquid from being absorbed and inhibits gluten development. It also factors into flakiness for items like biscuits and piecrusts. Chilled butter pieces, layered in the dough before baking, melt in the oven and help create steam. This not only gives the dough some lift but also forms air pockets, making for distinct, flaky layers once set and cooled. That’s where butter size comes in. Some recipes call to cut in butter…

12
baking with custard powder

A BIT ON BIRD’S CUSTARD POWDER Allergies, not alchemy, led to the invention of Bird’s Custard Powder. In 1862, Alfred Bird created an egg-free custard powder so his wife, who was allergic to eggs, could still enjoy the classic dessert. But how did he create an egg-free version of custard? Custard powder is primarily made of cornstarch, milk powder, confectioners’ sugar, and vanilla flavoring. A hint of yellow food coloring is often added to imitate the golden egg yolk hue traditional custard has. As Bird’s Custard Powder was founded in Birmingham, England, the baking product is quite popular in former British colonies like Australia, New Zealand, Canada, and India. In Australia and New Zealand custard powder is featured in vanilla slice, where silky custard is sandwiched between puff pastry. Finally, in…

11
roasted rewards

ROASTED STRAWBERRY CAKE Makes 1 (8-inch) cake A cake boasting incredible lightness with jewel-toned strawberries and pink-hued frosting is one ticket to editor-in-chief Brian Hart Hoffman’s heart, but if you want the fast track, you’re going to need to roast the strawberries. As Brian created this recipe, he found that the preliminary step of roasting fruit maximizes ripe berry flavors and balances the rich cream cheese frosting. One bite, and you’ll soon be sharing his roasted strawberry obsession. 1 cup (227 grams) unsalted butter, softened2 cups (400 grams) granulated sugar3 large eggs (150 grams), room temperature2 teaspoons (12 grams) vanilla bean paste3 cups (375 grams) all-purpose flour1 tablespoon (15 grams) baking powder1 teaspoon (3 grams) kosher salt1 cup (240 grams) whole buttermilk, room temperature1¾ cups (400 grams) Roasted Strawberries (recipe follows)Roasted Strawberry-Cream Cheese…