- Gebundene Ausgabe: 320 Seiten
- Verlag: BBC Books (12. September 2011)
- Sprache: Englisch
- ISBN-10: 1849902682
- ISBN-13: 978-1849902687
- Größe und/oder Gewicht: 19,8 x 3,2 x 25,2 cm
- Durchschnittliche Kundenbewertung: 4 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 106.065 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets (Englisch) Gebundene Ausgabe – 12. September 2011
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The cookbook to accompany the second series of The Great British Bake Off, with more than 120 delicious baking recipes, Mary Berry and Paul Hollywood's 'technical challenges' and the best contestants' recipes. Plus an exclusive digital booklet of the finalists' recipes.
The Great British Bake Off is searching for the finest home bakers in Britain and this accompanying book shows you how to achieve baking perfection in the comfort of your kitchen.
Once you understand the baking basics, the possibilities are endless. To help you achieve a perfectly risen sponge, a crisp biscuit or the smoothest bread dough, this book guides you through foolproof recipes with simple step-by-step master classes. Mary Berry and Paul Hollywood also offer fail-safe recipes from the series - their 'Technical Challenges' for classic bakes ranging from the elegant Battenburg Cake to bakery favourites Iced Fingers.
There are over 120 mouth-watering recipes to try including cakes, biscuits, breads, pies, tarts, patisserie, puddings and celebration cakes. Mary and Paul are on hand throughout the book offering practical tips, while amateur bakers also show-off their skills with the 'best of the bake-off'.
There are recipes here to challenge keen bakers as well as inspire baking novices. Beautiful and practical, this baking bible will soon become your most treasured cookbook.
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The book is nicely laid out, uses an easy-to-read font and features lots of pictures, one for nearly every recipe in the book. Divided into eight chapters (Cakes, Biscuits & Teatime Treats, Bread, Pies & Savoury Pastry, Tarts & Sweet Pastry, Patisserie, Puddings & Desserts, and Celebration Cakes), each section highlights two recipes for detailed instructions that include step-by-step photos - a basic How To, and one that is more advanced. The book uses metric measurements in the UK style (spices and small amounts are given in the same teaspoons and tablespoons that we use), so you will need a digital scale. If you've not yet acquired one, good scales can be had these days for a very moderate cost. ($20 or so.) Liquid measures are in ml, which you will find on one side of your Pyrex glass measuring cup (been there for years - a couple of decades) as well as most other liquid measuring cups available in the US these days.
I spent the weekend having a Bake Off of my own, specifically testing recipes and taking notes in preparation for several reviews. Let me tell you about the recipes that I tried from The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets
TEST RECIPE 1 - GOLDEN APRICOT AND MARZIPAN LOAF
In choosing recipes to test, I tried to use things that I already had in the pantry. Since I had a block of marzipan that was approaching the time it needed to be used, Golden Apricot and Marzipan Loaf was an easy choice. This is a very easy to put together cake that you bake in a loaf pan, chock full of golden raisins (sultanas), bits of dried apricot and little cubes of marzipan. Gorgeous when sliced and utterly delicious with a cup of plain tea, the cake requires but one bowl and no mixer. It keeps well for about five days or could be frozen. The cake is labeled as both Easy for Children to make and Suitable for Celebrations. Grandma absolutely agrees!
This is one of the few recipes in the book that calls for golden caster sugar, which isn't readily available in the US. I used Florida Crystals Natural Cane Sugar instead.
The complete list of recipes included in the Cakes chapter can be seen in the Look Inside feature at the top of the page. Note that UK cakes tend to be smaller and less sweet than cakes on this side of the pond.
Caster sugar is called Superfine or Bartender's here and it is NOT the same as granulated sugar, but much finer to absorb more readily. Icing sugar is the same as confectioner's sugar. Plain flour is all purpose flour. Self raising (self rising) flour is the same. Sultanas (called for in the Golden Apricot & Marzipan cake, among others) are golden raisins.
TEST RECIPE 2 - SPICY CHICKEN PASTIES
Our British cousins have a long tradition of pie-making using savoury ingredients that has been more or less overlooked here in the US. The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets features an entire chapter of savoury pies, virtually all of which look scrumptious, so I wanted to try one of these. Britain, of course, ruled India for a couple of centuries and the flavors of the British Raj are extremely popular in the UK, to the point that curry is said to be the national dish. Spicy Chicken Pasties reflect that heritage with a bright yellow crust and a mildly spiced chicken filling highlighted with a dab of mango chutney.
The pastry for these Spicy Chicken Pasties is identical to the pie pastry I've been making for 50 years or so, save for the addition of a half-teaspoon of turmeric, which gives the finished dough a bright yellow color that is just stunning when cooked.
The filling required so little in the way of expensive ingredients that I was surprised - about 1/3 of a pound of boneless chicken breast and 3 tablespoons of yogurt plus a dab of garlic, fresh ginger and a couple of spices - perfect for using up that last piece of chicken breast or providing a meat dish for six for pennies a serving.
The recipe said that it would make 6 turnovers. I got 8. (The saucer I used for a pattern was probably slightly small.) This was not a labor intensive recipe at all. I made the dough for the crust and put the chicken to marinate the night before I made the pasties, then cooked the filling (it goes under the broiler for a couple of minutes) the following morning. I cannot tell you how good Spicy Chicken Pasties are! Let's just say I was in no rush to call anyone up and ask them around to share. These would be fantastic as part of a picnic lunch or, cut smaller, would make stunning finger food for a party. (Do note if you decide to go that route that the chicken filling is not entirely cooked through when you fill the pasties, so they need to be assembled at close to the last minute, though they do also reheat well.)
Would I make these again? Oh yes - probably this afternoon! These are to-die-for good, 10 out of 10.
Other recipes in the Pies & Savoury Pastry chapter include -
Shortcrust Pastry - identical to that I've made most of my life
Beef & Red Wine Pie Filling
Stilton, Potato and Caramelised Onion Pie
Paul's Pork Pies with Quail Eggs - neat little "hand pies" baked in muffin tins, Step-by-step Photos
Spicy Chicken Pasties - TEST RECIPE
Somerset Pork and Apple Pie
Stilton, Spinach and New Potato Quiche
Salmon and Pak Choi (boy choy) Quiche
Smoked Haddock and Watercress Quiche
Warm Crab Tart
Rich Beef Casserole with Dumplings
Three Cheese and Spinach Pie* - an unusual take on Spanikopita that uses feta, Parmesan and ricotta cheeses
Mushroom and Gorgonzola Twist*
Recipes marked with an asterisk use purchased filo dough instead of shortcrust pastry.
TEST RECIPE 3 - MARY'S CHOCOLATE ROULADE
Mary's Chocolate Roulade is the Technical Challenge recipe from the Puddings & Desserts chapter of the book. Chocolate cake rolled around a whipped cream filling, it looks spectacular - glamorous, delicious and difficult. Nothing could be further from the truth! I chose to make this because Chocolate Roulade is a recipe that I already knew how to make. Some years ago I happened to be sitting around watching Julia Child reruns. Julia whipped up one of these Chocolate Roulades in about ten minutes flat and made it look so easy I said to myself "I can do that!", went into the kitchen and did. If you never in your entire life learn to bake anything else, add Chocolate Roulade to your repertoire. Mary's recipe is nearly identical to mine.
Chocolate Roulade requires almost nothing in the way of ingredients - some chocolate, a bit of sugar and some eggs. (Some recipes, including Mary's, include a couple of tablespoons of cocoa powder.) With no flour, this is an ideal recipe to serve your gluten-free friends and with no butter it is reasonably "safe" for dieters & others watching their weight. (You could, though it would be almost criminal, substitute a low-fat "whipped topping" for the whipped cream filling.
The one thing you have to watch with Chocolate Roulade is that it is very thin and thus it is quite easy to overbake, so do keep a close eye on it. And start checking early. The recipe in the book says baking time is 20-25 minutes. In my oven it is about 16. That said, if you do overbake it a tad all is not lost. If the roll cracks too much (a little bit of cracking is normal) to look lovely on the plate, grab some pretty glasses, chunk up the roulade (you'll have lovely little "sandwiches" of cake and cream), pile the chunks into the glasses and drizzle a teeny bit of fudge sauce over. Nobody will ever know you didn't plan it that way!
Other recipes in the Puddings And Desserts chapter include -
How to make perfect Meringues
Pavlova with Mango and Passionfruit
Warm Chocolate Mousse Cake
Double Chocolate Chip Cheesecake
Rum and Raising Baked Cheesecake
Rhubarb and Ginger Baked Cheesecake
Mary's Chocolate Roulade - TEST RECIPE, Step-by-step photos
Lemon Ice Cream Meringue Pie
Hot Lemon Curd Soufflé
Fresh Raspberry Sauce
Chocolate Bread and Butter Pudding
Peach and Ginger Cobbler
Chocolate Fudge Hot-Pot Pudding
Queen of Sheba - flour-less chocolate cake, Julia Child's favorite
Recipes from the other chapters in the book -
BISCUITS & TEATIME TREATS
Mary's Brandy Snaps - step-by-step photos included
Almond Tuiles - step-by-step photos included
Royal Icing for Piping
Iced Lemon Biscuits
Melting Moments - different than the US version, sandwiched together with filling
Chocolate Chunk Cookies
Christmas Shortbread and Marzipan Biscuits
Stem Ginger Shortbread (Stem ginger is ginger in syrup)
Double Chocolate Buns
Drop Scones - cooked on a griddle
Two-chocolate Zebras - striped cookies in dark and white chocolate
Piña Colada Macaroons (French style)
Cranberry Cooler Macaroons
Banana and Almond Slice
Little Stem Ginger Gingerbreads
Carrot and Pistachio Traybake
Coffee and Walnut Traybake
Sticky Maple-Apple Traybake
Coconut Macaroons - little pyramids of finely flaked coconut, dipped in chocolate
Oat and Raisin Biscuits
Mint Chocolate Macaroons
A bit of "translation" here - a traybake is what we would call a sheet cake here in the US. Biscuits are cookies. Slices are what we would call bar cookies.
Stem ginger is generally unavailable in the US. I would substitute either candied ginger or Pickled Watermelon Rind.
White Loaf - How to with step by step photos
Cheese and Onion Tear and Share Loaf
A Good Rustic Loaf - Wholegrain or spelt flour
Glazes and Toppings - can be used for a variety of breads to make your's unique
Old Fashioned London Loaf
Paul's Focaccia - Step by step photos
Picnic Loaf - two fillings, one sweet, one savory so you get some of each in every slice
Sweet Coconut Rolls
Black Olive and Thyme Bread
Hazelnut, Apricot and Honey Wholemeal* Loaf
* Wholemeal flour is whole wheat flour
Strong flour is bread flour.
TARTS AND SWEET PASTRY
Mary's Tart Au Citron
Blueberry Bakewell Tarts
Quick Apple Tarts
Chocolate, Fennel and Ginger Tarts
Strawberry & Pistachio Tart
Elderflower and Honeycomb Tarts
Rhubarb Meringue Pie
Sticky Walnut Tart
Simply Good Apple Pie
Warm Cherry Crumble Pie
Puff Pastry - How To with step by step photos
Millefeuilles with Raspberries - crisp puff pastry layered with whipped cream & raspberries
Palm Leaves and Almond Straws
Home-made Buttery Croissants
Ham and Cheese Croissants
Danish Pastries - includes photos and directions for a variety of shapes
Raisin, Banana and Chocolate Pastries
Profiteroles - ("cream puffs")
Limoncello and White Chocolate Croquembouche
Paul's Iced Fingers
Chocolate Orange Mousse Cake
Large Iced Fruitcake - How To with Step by Step photos, also covering the cake in marzipan & rolled icing
Twelfth Night King Cake
Mincemeat Lattice Tart
A Celebration Sherry Trifle
Rich Vanilla Cup Cakes
Chocolate Velvet Cup Cakes
Very Lemony Cup Cakes
Easy Vanilla or Lemon Icing
Chocolate Fudge Frosting
Making A Party Cake - directions & quantities for a tiered cake
Maple and Marshmallow Fluff
Chocolate and Raspberry Opera Cake
Grandma's $0.02 - Every single recipe that I've tried has been both scrumptious and successful. Recipes for the more complicated items are spot-on. One of the, perhaps THE, very best How To Bake books that I've ever seen, a book I'll use regularly for years to come. You won't go wrong with this one.
Very Highly Recommended
This book encompasses everything you would ever want to know about baking. The British baking units are used, Celcius and grams. But,mtherecar is a conversion chart at the end. It should be known that, large eggs in the UK are the equivalent of extra large eggs in the US. The UK also uses caster sugar in most of its recipe. It is very small fine sugar, much finer than the US's regular sugar. Remember this when you start baking and the product may not be as light as they mention in the book.
There are 120 recipes, 315 pages, and lots of photos. However, each baking product is not photographed, and I would like to see a photo for each product. The cookbook includes cakes, biscuits and teatime treats, bread, pies and savory pastry, tarts and sweet pastry, patisserie, puddings and desserts, and ends with celebration cakes. Recipes are included in each of the eight chapters. The recipes are very precise, either Mary or Tom talk about the technic in the particular bakery product, and how it should be made. Some of the products are unusual,but that is the way it should be.
We see photos of each participant,but that is all. Not much information about any of them. We do learn the winner. I made the Rich Vamilla Cupcakes, and they were the best I have had. I made two frosting so, one easy vanilla and the other lemon. They are delicious frostings. Several of the recipes appeal to me. Puff pastry, not so much. I can purchase beautiful puff pastry from the frozen food aisles.
All in all, a perfect cookbook. This is one for the new or older baker. For a cookbook collector, this is a superb present. My granddaughter, who is five, loved the baking show on PBS, and when last year's cookbook is available, I will purchase that for she and her mom.
Highly Recommended. prisrob 03-13-15