Download PDF by Betty Crocker Editors: The Big Book of Cupcakes

By Betty Crocker Editors

ISBN-10: 0470906723

ISBN-13: 9780470906729

Prepare for adorably adorned and deliciously flavored cupcakes made effortless! Betty Crocker the large publication of Cupcakes beneficial properties a hundred seventy five pleasant cupcakes, all utilizing new and enjoyable adorning principles somebody can grasp and straightforward parts on hand wherever.

And as a special function, nearly each cupcake might be made up of scratch or with a combination: you opt which approach to follow.

Recipes comprise kids' celebration favorites like Double Chocolate-Peanut Butter Cupcakes, in addition to refined flavors like Mocha-Caramel Cappuccino Cupcakes. You'll find:

- greater than a hundred seventy five cupcakes, with a tantalizing full-color picture of each cupcake, plus precious how-to pictures displaying effortless adorning techniques

- a distinct Kids' celebration Cupcakes bankruptcy with adorned treats like Puffer Fish Cupcakes, Monster Truck Cupcake Pull-Aparts and Campfire S'Mores Cupcakes
Dazzling vacation and Special-Occasion Cupcakes chapters together with fanciful creations like Easter Egg Baskets, Almond-Filled White Christmas Cupcakes and Molten Caramel Apple Cupcakes

- excellent for bake revenues, birthdays, vacation events or simply a regular deal with, Betty Crocker the massive booklet of Cupcakes is one publication that actually takes the cake.

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Extra info for The Big Book of Cupcakes

Sample text

There are several other emulsifiers that show alpha crystalline properties in water dispersions and have been found to improve batter stabilization properties such as lactic acid esters of mono glycerides and propylene glycol esters of fatty acids. Puffpastry Puff pastry illustrates another basic and unique type of bakery product demanding different functionality from the fat in that it has a light, flaky and layered structure which, during baking, increases in volume up to eight times compared with the original dough.

E. many different triglycerides, they exhibit a broad melting range and do not have a clearly defined melting point like the melting point of a pure compound. The melting point is popularly determined as the slip melting point; however, this is insufficient to describe the melting behaviour. The solid fat content at a given temperature is of much greater BAKING FATS 29 value in describing melting behaviour and baking fats can be defined using solid fat content data. The technique used to determine solid fat content is nuclear magnetic resonance (NMR) spectrometry, which has now completely replaced the older and slower dilatation method.

The most common technique is dry fractionation; for example by holding palm oil at 28°C we obtain 20-30% stearin and 70-80% olein. 3. It can be seen that these three techniques can be used singly or in combination to give the desired melting curve for a bakery fat application. The most widely used method for formulating baking fats is to use hydrogenated oils in combination with natural oils or fractions. Shortening and margarine manufacture Following the processes already described, the shortening and margarine manufacturer has available bland, low-coloured, stable oils in a natural and modified form.

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The Big Book of Cupcakes by Betty Crocker Editors


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