New PDF release: A World of Cake: 150 Recipes for Sweet Traditions from

By Krystina Castella

ISBN-10: 1603424466

ISBN-13: 9781603424462

Journey the realm of cake! truffles are on the heart of life's celebrations in each nook of the globe. A bite-size lamington is a deal with with tea in Australia. In Africa, golden fritters bursting with candy fruit are well known highway snacks. Honey brownies rejoice new beginnings in Jewish culture, and peach buns are an emblem of durability in Taiwan. Fruitcakes, from Germany's stollen to Italy's panettone, are well known Christmas fare. This delectable cookbook bargains greater than a hundred and fifty impossible to resist recipes followed through mouthwatering pictures, principles for scrumptious adaptations, and engaging ancient and cultural evidence. it is a must-have for someone who loves making (or eating!) cake.

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Extra resources for A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far

Example text

Shape the pretzel into the classic pretzel shape, but attach the ends of the rope to the U at 3 and 9 o’clock. Pull the sides of each pretzel out to elongate the pretzel into an oval shape resembling an infinity sign. Let them rise, and then proceed with dipping as instructed in the recipe. Arrange a chain of four pretzels on each baking sheet so that they are touching. There is no need to slit the dough before baking. Proceed as instructed in the recipe. Makes 8. ÜBERS PHILADELPHIA STYLE In Philadelphia, soft pretzels are oblong, as if the classic pretzel shape was squashed into an infinity sign.

Transfer the dough to the greased bowl and cover the bowl tightly with plastic wrap. Put the dough in the refrigerator to rise for at least 8 hours, and up to 24 hours, for optimal flavor. For quick croissants, allow the dough to rise in a spot that is at cool room temperature (between 65 and 72°F/18 and 22°C) until it is doubled in size, about 1 hour. It is important that the dough not get warm enough to soften the butter. Note that the flavor of the dough will be much less nuanced if you opt for the quick method.

TORPEDO ROLLS Shaped like little footballs, torpedo rolls have fat middles with pointy ends. This is the most loaflike pretzel shape, so it is a great choice for hoagie or submarine rolls, or sausage buns. To form the torpedo shape, follow the instructions for shaping the pretzels, making the following changes: Divide the dough into six equal portions. Roll up each portion into a little loaf and roll the loaf against the counter with your palms at an angle to taper the ends to a fine point. Try not to elongate the loaf to more than 8 in/20 cm.

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A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far by Krystina Castella

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