Tabla de contenidos para January/February 2022 en Bake from Scratch

2022: THE YEAR OF BAKING A new year of Bake from Scratch has arrived. Complete with brand-new recipes, columns, and stories, this issue is the perfect, fresh kickoff to 2022. As we’re deep into winter, much of this issue is devoted to the comfort food that helps warm you up during the cold snaps. First up, we welcome Dorie Greenspan back to our pages with an intimate look at her new cookbook, Baking with Dorie. Dorie is a dear friend whom I always take great joy in turning to for recipes that inspire my wanderlust, and her new collection is no exception. Then, we dive into The Essential… Chocolate Soufflés, a pastry classic that can be brought to your home kitchen with our step-by-step guide. Other cozy features include our…

A LITTLE CHEF WITH BIG TALENT FIVE-YEAR-OLD ISABELLA MAFO, BETTER KNOWN AS “LITTLE CHEF IZZY” TO HER FOLLOWERS ON INSTAGRAM, HAS TAKEN THE BAKING WORLD BY STORM. WE CHAT WITH IZZY AND HER MOM, BARBARA, TO LEARN ALL ABOUT THEIR BAKING JOURNEY. London, England-based Little Chef Izzy has been showing off her baking skills on Instagram since late 2019. Since her first year in this world, she has been her mom’s perfect little helper in the kitchen. When she turned 2, her family thought it would be fun to record her amazing talent for the world to see. This marked the beginning of her Instagram account, @littlechefizzy. What sparked Izzy’s early interest in baking? Barbara Mafo: Izzy enjoyed messy play, which included playing with flour, water, and milk in a…

For more than 30 years, Dorie Greenspan has penned cookbooks that win not only awards but the hearts of bakers. Perhaps the enduring charm of Dorie’s cookbooks is that they read more like love letters than instruction manuals. Her headnotes cast a romantic spell, making every recipe as beautifully textured and bright as the places and cultures they come from. We sat down with Dorie for a chat about her career and her new cookbook, Baking with Dorie, as well as two must-bake recipes from the tome to whet your appetite. After 13 cookbooks and numerous awards, what inspired you to write another cookbook about baking? Dorie Greenspan: This is the book that wasn’t supposed to be. When I finished Everyday Dorie in 2018, I said, “That’s it! Baker’s dozen,…

LEMON CURD Makes 1¼ cups Tangy, creamy, and sweet, lemon curd acts as the perfect pairing for practically any flavor profile. Whether used as a spread for scones and biscuits or incorporated into your bakes, lemon curd is the ultimate brightening agent in almost any recipe. ⅓ cup plus 1 tablespoon (79 grams) granulated sugar2 large eggs (100 grams), room temperature2 teaspoons (4 grams) packed lemon zest1 teaspoon (3 grams) cornstarch¼ teaspoon kosher salt½ cup (120 grams) fresh lemon juice⅓ cup (76 grams) unsalted butter, cubed 1. In a medium saucepan, whisk together sugar, eggs, lemon zest, cornstarch, and salt until smooth. Add lemon juice, whisking until smooth. Cook over medium-low heat, stirring constantly, until mixture is bubbling, thickened, holds shape of whisk, and registers 170°F (76°C) on an instant-read…

What’s in a name? When it comes to German chocolate cake, the story of its name spans over a century, and its true origin is widely misunderstood. Luckily, there’s no lack of understanding when it comes to the rich appeal of German chocolate cake. Subtly sweet layers of tender, chocolate-laden cake are blissfully enrobed in a gooey, caramelized coconut and pecan custard that adds just the right amount of texture and silky sweetness. Every bite is a perfectly balanced marriage of velvety-soft chocolate cake and sticky, sweet filling studded with crunchy pecans and chewy coconut. In truth, the German chocolate cake isn’t really German at all; it’s named after an employee of Baker’s Chocolate Company, Samuel German. To think, this twisted tale started with a simple bar of chocolate. In…

TRISH ON BAKING IN A WINTER WONDERLAND TRISH TACKLES HOW TO GET BREAD TO RISE IN COLD KITCHENS, SUBSTITUTING FROZEN PRODUCE FOR OFF-SEASON BAKING, AND CHOUX TROUBLESHOOTING When it comes to substituting frozen berries in place of fresh produce in cakes and quick breads, what are the basic baker’s rules? Keep a couple things in mind. Chemically speaking, most berries are largely made up of water (80% and higher across the board). When they are frozen, the water expands into larger ice crystals, breaking down some of the cell structure of your fruit. That’s why your thawed, frozen berries won’t have the plump appearance of fresh fruit. They may also affect two components of your baked good: the color and the texture. Frozen blueberries, raspberries, and strawberries can often bleed…

Bakers love bubbles. From air pocket-rich focaccia to fluffy sponge cake, baked goods can only rise to the occasion when bubbles are on the scene. To create that carbonated magic, we often rely on leavening agents. For thousands of years, yeast held the crown, but by the 1800s, two new chemical compounds came into the picture: baking soda and baking powder. These two leavens are the definition of pantry staples, and most bakers reach for them without a second thought. Using them can become an unconscious habit, a piece of the recipe puzzle that we often take for granted. But understanding the scientific how and why behind these two ingredients is essential to success in the kitchen. Let’s start with baking soda, a.k.a. bicarbonate of soda in the United Kingdom…

powered by Red Star® Yeast CHEDDAR-AND-GARLIC DROP ANGEL BISCUITS Makes about 28 biscuits Similar to those of a seafood chain favorite, these yeasted drop biscuits are every bit as light and fluffy as they are flavorful. Seasoned with garlic powder and ground black pepper, mixed with a healthy helping of Cheddar cheese, and brushed with warm garlic butter, they’re sure to become a new wintertime favorite. 6 cups (750 grams) all-purpose flour, divided1½ cups (340 grams) cold unsalted butter, cubed1½ cups (170 grams) shredded Cheddar cheese, divided2 tablespoons (24 grams) granulated sugar1 tablespoon (9 grams) plus ½ teaspoon (1.5 grams) kosher salt, divided3¼ teaspoons (6 grams) garlic powder, divided1 tablespoon (15 grams) baking powder1 (0.25-ounce) package (7 grams) instant yeast*1 teaspoon (5 grams) baking soda1 teaspoon (2 grams) ground black…

BAKE WITH BEER A look at the different styles of brew we bake with INDIA PALE ALE: There are many different styles of IPA out there, from American style to English style, but all IPAs boast a hoppy, herbaceous aftertaste. With its bitter intensity, it helps boost the flavor of salty, umami-rich baked goods, like our IPA Pretzel Bread. The spicy, hoppy IPA also works well in warmly spiced cakes, like carrot cake, and can help cut through decadent chocolate desserts, like brownies. IRISH DRY STOUT: Stout beer is one of the most common beers to bake with. Strong and slightly bitter, stout is a natural complement to chocolate, much like coffee is. This made it a natural fit for our Chocolate-Stout Coffee Loaf Cake. You can also use stout…

GIANT PEANUT BUTTER CUP Makes 1 (9½-inch) tart What’s better than a peanut butter cup? How about a Giant Peanut Butter Cup! This chocolate-peanut butter behemoth is 9½ inches of pure bliss, from the rich milk chocolate base to the creamy, sweet peanut butter filling. This treat is a true testament to the idea that you can never have too much of a good thing. 4 cups (680 grams) chopped 31% cacao milk chocolate*2 tablespoons (28 grams) refined coconut oil1½ cups (384 grams) creamy peanut butter½ cup (113 grams) unsalted butter, softened2 cups (240 grams) confectioners’ sugar 1. In the top of a double boiler, combine chocolate and coconut oil. Cook over simmering water, stirring occasionally, until melted and smooth. Pour half of chocolate mixture (about 339 grams) into a tall-sided…

Life is full of fleeting, perfect moments. Of these delightful snapshots, one of the grandest is plunging a spoon into a towering chocolate soufflé still hot from the oven. A whisp of steam curls up, sending sweet cocoa aromas into the ether. Then the spoon emerges with a scoop of a dessert sporting a crisp exterior and pillowy interior. Like the first sip of Champagne, it’s a pleasure delivered on light, frothy bubbles. And like Champagne, if not enjoyed immediately, the experience goes flat. Despite offering an unparalleled joy, the soufflé is a dish often found only at restaurants, rarely in the home kitchen. Our recipe and step-by-step guide are here to remedy that. We’ll show you how to harness the leavening power of whipped egg whites, a time-honored way…

COOKIES AND CREAM BROWNIE LAYER CAKE Makes 1 (8-inch) cake Part brownie, part cake, and part cookies and cream decadence, every feature of this layered beauty is designed to satisfy your cocoa and cream cravings. Black cocoa, the dark secret to Oreos, goes into the fudgy brownie layers to create a rich base for our delicious cookie-speckled buttercream. 2 cups (400 grams) granulated sugar1½ cups (330 grams) firmly packed dark brown sugar1½ cups (340 grams) unsalted butter, melted3 cups (375 grams) all-purpose flour1⅓ cups (128 grams) black cocoa powder, sifted1½ teaspoons (7.5 grams) baking powder1½ teaspoons (4.5 grams) kosher salt1½ teaspoons (3 grams) instant espresso powder6 large eggs (300 grams), room temperature and lightly beaten1 tablespoon (13 grams) vanilla extract1 cup (240 grams) whole milk, room temperatureCookies and Cream Buttercream…