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The Essential Guide To...

The Essential Guide To...

The Essential Guide to... Baking

The Essential Guide to… is a unique magazine series that gives you everything you need to know about the world of food, all year round. Every issue is full of inspiration, top tips and the best recipes for cooking and entertaining. Each one tried, tested and tasted to perfection.

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Country:
United Kingdom
Language:
English
Publisher:
Eye to Eye Media
Frequency:
Back issues only
₹717.87
₹3,593.47
10 Issues

in this issue

1 min
the pastry masterclass

We’ve been enjoying pastry in one form or another for centuries. Jane Austen claimed ‘good apple pies are a considerable part of our domestic happiness’, while Victorian cooking guru Mrs Beeton decreed the key to making ‘paste’ (as she called it) was to have a light touch and cool hands. Wise words indeed, and they still apply today, but which pastry do you use when? Versatile and crumbly, shortcrust is good for a variety of pies, and robust enough to hold chunky and/or wet fillings such as steak and kidney. A flakier puff pastry is often used in one layer only, such as the base of a tarte tatin, while sweet pastry is enriched with sugar and eggs. Or there’s choux, which uses steam to achieve the puffy finish needed for…

8 min
you can make a cake without…

…EGGS Our grandmothers and great-grandmothers managed with the powdered variety during wartime rationing, but there are plenty of baking recipes that don’t rely on eggs at all. In most cakes, eggs help add richness and structure, but these two teatime favourites prove cakes can be just as delicious without. Basbousa (sweet semolina cake) Sweet and sticky from a citrus syrup, this originates from Egypt Serves 12-14 Prep time 15 mins Cooking time 25 mins You’ll need… 28cm x 18cm cake tin at least 6cm deep, greased with butter and lined with baking paper For the syrup • 450g caster sugar• 2 tbsp lemon or orange juice For the cake • 110g butter, melted• 280ml full-fat Greek yogurt• 200g caster sugar• 240g semolina• 1 tbsp baking powder 1 To make the syrup, put the sugar and 340ml cold water into…

8 min
all-in-one bakes

Ginger drizzle traybake Try changing up the icing next time with lemon or orange. Or use regular icing sugar mixed with a little water and ginger syrup Makes 16 Prep time 15 mins Cooking time 40-45 mins, plus cooling You’ll need… 20cm x 30cm cake tin, greased and lined with baking paper • 250g unsalted butter, cubed• 125g golden syrup• 250g light muscovado sugar• 1 tbsp vanilla bean paste• 4 large free-range eggs, beaten• 300g self-raising flour• 1 tbsp ground ginger, plus extra• 2 balls stem ginger in syrup, finely chopped, plus 2 tbsp syrup• 3 tbsp natural yogurt• Finely grated zest and juice of 1 lime• ½ tsp salt For the icing • 170g unsalted butter, softened• 170g golden icing sugar• 340g full-fat cream cheese• Grated zest and juice of 1 lime• Small handful…

18 min
it’s showstopper time…

P15 P16 P16 P17 P18 P18 P19 Lemon curd meringue tarts Give this traditional favourite a makeover with mini meringues Makes 8 individual tarts or 1 large tart Prep time 30 mins, plus at least 8 hrs chilling Cooking time 2hr 5 mins-2 hr 40 mins, plus cooling You’ll need… 8 x 8.5cm tart rings or 1 x 23cm tart ring; ceramic baking beans or uncooked rice; electric mixer; piping bag with a 1cm plain nozzle; mini blowtorch (optional) • 460g sweet pastry (see p32 for the recipe), chilled• Plain flour for dusting• 2 large free-range egg yolks For the lemon curd • 6 medium free-range eggs• Juice of 6 lemons, plus finely grated zest of 2• 260g caster sugar• 100g unsalted butter, well softened For the meringue topping • 2 large free-range egg whites• 100g icing sugar• ½ tbsp cornflour 1 Line 2 baking…

1 min
baking

From rolling out pastry to licking batter from a wooden spoon, a love of baking often starts at an early age. But whatever your level of expertise, you can never have too many recipes or enough handy tips and techniques up your floury sleeve. In this Essential Guide, we’ve chosen some of our sweet and savoury favourites, with simple all-in-one bakes, foolproof recipes for biscuits, plus masterclasses for pastry and bread that will turn a good bake into a great one. We also revisit the classics – some with a twist – and offer advice for when things don’t quite go to plan. So whether you’ve got time to invest in a challenging centerpiece, or just fancy making a simple treat with the kids, we hope we inspire you to enjoy more…

6 min
with 1 hour to spare you can always make…

P60 P60 P61 MAKE IN 40 MINS Madeleines with lemon & thyme drizzle Keep little hands occupied – if a little sticky! – by letting them drizzle these elegant French madeleines with a simple citrussy icing Makes 18 Prep time 20 mins Cooking time 20-25mins You’ll need… 1-2 non-stick madeleine trays or tins • 3 medium free-range eggs • 100g caster sugar• Grated zest of 2 lemons, plus 1-2 tsp juice for icing• 85g plain flour, plus extra for dusting• 4 tsp cornflour• 1 tsp baking powder• 125g lightly salted butter, melted• 3 tbsp icing sugar• Fresh thyme leaves or fresh fennel pollen, depending what’s in season 1 Heat the oven to 190°C/fan 170°C/gas 5. Put the eggs and sugar in a large mixing bowl or stand mixer and whisk/beat for 5 mins or until very thick and…