Betty Crocker Baking by Betty Crocker Editors PDF

By Betty Crocker Editors

ISBN-10: 054417755X

ISBN-13: 9780544177550

Baking is a breeze with those scrumptious recipes from Betty Crocker

Betty Crocker makes ideal baked items, either savory and candy, as effortless as can be—whether with a combination or from scratch. during this deliciously basic ebook, you'll locate delicious recipes for all types of tasty baked items, from Double-Streusel espresso Cake to excellent Morning tarts to Impossibly effortless tacky Meatball Pie. There's even a piece of enjoyable cupcake recipesthat the children will help beautify. Plus, you'll locate lots of Bisquick recipes that make baking even more uncomplicated and extra delectablethan ever!

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Extra info for Betty Crocker Baking

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French term used for high-quality natural sweetened chocolate, containing no added fats other than cocoa butter. ____________________ 37. A slightly aged, cultured heavy cream. ____________________ 38. The mineral content of flour. ____________________ 39. The amount of water that a given flour can take up to form a dough of a standard consistency, expressed as a percentage of the weight of the flour. 26 B. FLOUR REVIEW Briefly describe, using your own words, the break system for milling flour.

As you mix, shape, pan, and bake the products in this chapter, review the explanations and procedures in Chapter 6 and 7 as necessary. After studying Chapter 8, you should be able to 1. 2. 3. 4. Prepare lean straight doughs and doughs made with a sponge or pre-ferment. Prepare natural starters and starters, and mix sourdoughs using them. Make up a variety of loaf and roll types using lean doughs. Prepare a variety of specialty bread items with nonstandard makeup and baking techniques, including English muffins, crumpets, and bagels.

After studying Chapter 5, you should be able to 1. 2. 3. Explain the factors that control the development of gluten in baked products. Explain the changes that take place in a dough or batter as it bakes. Prevent or retard the staling of baked items. 35 A. TERMS Fill in each blank with the term that is defined or described. ____________________ 1. The interior of a baked dough product, excluding the crust. ____________________ 2. An elastic substance made up of proteins in wheat flour. ____________________ 3.

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Betty Crocker Baking by Betty Crocker Editors

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