The Big Book of Cookies - download pdf or read online

By Betty Crocker Editors

ISBN-10: 0544177916

ISBN-13: 9780544177918

Enjoyable and sure-to-please cookie recipes—from all-time classics to modern favorites

Here's an important choice of the simplest cookies and bars ever with greater than a hundred and eighty sensational recipes which are as effortless to make as they're enjoyable to devour. no matter if made up of scratch or with a Betty Crocker combine, those delectable cookies offer you as many suggestions as any cookie lover may possibly want.

no matter if you crave conventional favorites or fancy new principles, you'll fall in love with those lusciously diversified cookies—from vintage peanut butter cookies to unforeseen flavors like Pecan-Praline Bacon Bars. Plus, with a unique component to gluten-free recipes, each family member can get in at the fun.
gains greater than a hundred and eighty easy-to-make cookie recipes supplying a wide selection of flavors and diversifications, from enjoyable cookies for children to stylish dinner-party delights
Illustrated with greater than a hundred full-color pictures and step by step how-to images for baking, adorning, and more
comprises suggestions and recommendation on cookie-making fundamentals, from rolling and slicing to baking and frosting

You'll locate nearly any cookie you could think within the Betty Crocker enormous e-book of Cookies. With those recipes and adaptations, you'll locate the ideal candy deal with for any party . . . or no social gathering in any respect.

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Colorarne uno di viola e poi unire 10 gr di pasta di cioccolato bianca con 10 gr viola per ottenere un colore intermedio. Per realizzare le viole sono partita da uno stampo a fiore a cinque petali (oppure potete usare un piccolo stampo a goccia). In generale quando si preparano fiori si stende una sfoglia di pasta di cioccolato molto sottile, praticamente ci si deve vedere attraverso. Tutti i petali vengono uniti usando colla edibile e appena sono montati tutti si pratica un piccolo foro non passante al centro, con il manico di un pennello.

Rimettete poi un momento il cioccolato a scaldare a bagnomaria per alzare la temperatura di uno o due gradi. Per realizzare dei disegni sono comodi i coni, in carta oleata, ai quali si possono applicare diverse bocchette, come per la ghiaccia reale. 22). Mettere nel frullatore o in un mixer le farine di mandorle e di cocco insieme allo zucchero a velo e frullare per qualche minuto. Trasferirli in una ciotola e unire un albume, mescolando bene. Le due operazioni dovrebbero essere sincronizzate, per cui quando l’albume è montato lo zucchero dovrà aver raggiunto i 118°.

Per preparare le conchiglie scaldare tra le mani ogni pezzo di pasta di cioccolato, formare dei cilindri e unirli tra loro. Piegare in due e formare nuovamente un cilindro, dando di nuovo una torsione. Dividere il cilindro in tre pezzi, avvolgerne due nella pellicola, sagomare tra le dita un pezzo alla volta dandogli la forma di una conchiglia, marcarla con una conchiglia vera o con una forchetta, poi riassestarla per darle la forma definitiva. Farcire la torta: preparare la ganache facendo bollire il latte di mandorle e versandolo sul cioccolato bianco precedentemente ammorbidito a bagnomaria.

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The Big Book of Cookies by Betty Crocker Editors

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