Get From My Oven PDF

By Fay Lewis

ISBN-10: 1431702722

ISBN-13: 9781431702725

From my Oven is full of delectable recipes, attempted and triple-tested by way of writer and famous hostess, Fay Lewis. step by step directions and thousands of gorgeous photos take the secret out of this distinctive technology, inspiring those that have by no means had the braveness to bake, to supply tarts, biscuits, scones, breads and croissants. somewhat tougher recipes will attract pro bakers who will get pleasure from the range of recipes on supply. From my Oven is the final word domestic baking ebook and no lover of baked items might be with no it.

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Additional resources for From My Oven

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Turn 180 g white sugar 5 ml vanilla essence Coat a 20 cm round cake tin with cooking 2 jumbo eggs spray and set aside. 260 g cake flour 1 Cream the butter and sugar in the 10 ml baking powder bowl of a food mixer and beat until 1 ml salt light and creamy in colour. 2 3 125 ml milk Add the vanilla essence. Add the eggs one at a time, beating out onto a wire rack to cool. To make the butter icing 8 Cream the butter, icing sugar and vanilla essence in a food mixer. 9 Add sufficient milk to make a smooth icing.

11 Remove from the oven and leave to cool on the sheets for 5 minutes. Turn out onto a wire rack to cool. 9 11 32 On the Rise On the Rise 33 Step-by-Step Bagels Makes 12 Preheat the oven to 200 °C. 1 kg white bread flour, sifted 9 Place three bagels at a time into a large, heavy-based saucepan half- 20 ml salt 20 ml white sugar Coat two baking sheets with cooking filled with boiling water. Boil the 1 x 10 g packet instant dry yeast spray and set aside. bagels for 1 minute. 20 ml cooking oil 1 750 ml lukewarm water 2 50 ml cold water 50 ml poppy, sesame or mixed seeds 3 Mix the flour, salt and sugar in using a slotted spoon, place on the Add the oil and lukewarm water, and prepared sheets and sprinkle with mix thoroughly to form a soft dough.

To make the cake on the cover: Use double the quantity of the cake mixture and spoon into two x 24 cm cake tins. Bake for 55–60 minutes or until a skewer inserted into the centre comes out clean. Ice the cooled cake with chocolate ganache. For the praline, follow the instructions given above but make small clusters instead of pouring the hot praline onto the baking sheet. Allow to cool before decorating the cake. Captivating Cakes 55 Ma’s Special Butter Cherry Cake 250 g glacé cherries Preheat the oven to 170 °C.

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From My Oven by Fay Lewis


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