The Encyclopedia of Desserts [antikvár]

General Introduction Boxed recipes which feature in many of the chapters either provide the method for making up a standard ingredient of subsequent recipes, for example, Shortcrust pastry in the chapter of Perfect Pies, Flans and Pastries, or give the basic recipe for a particular type of dessert, on which other recipes in that chapter elaborate. For example, the basic Vanilla ice cream in the Ice creams and Frozen Desserts chapter. The information given here on equipment, raw ingredients, special skills and professional techniques will help you get the most out of cooking, presenting and enjoying the wealth of recipes which follow. Equipment When baking desserts, it is important to know your own oven as the performance of it will aflfect all baked results. Keep it clean for reasons of hygiene. When purchasing equipment, it is better to buy the best quality you can afford. The type of tin you use, particularly when baking pastries, will affect the cooked results. A coated aluminium baking sheet will slightly accelerate cooking times and encourage even browning as compared to a shiny tin surface. A bain-marie is used in several recipes. It is a large roasting tin which is filled with hot water in which a smaller pan containing the food is placed for cooking. The water acts as a bath to cook the food gently and evenly. The information on specific chapters details any special equipment needed. Recipes The notes copy on the inside front cover gives details of relevance to all recipes. It is worth stressing, however, that the metric and imperial measurements have been calculated separately and may vary in individual recipes. Use one set of measurements as they are not exact equivalents. Certain raw ingredients are used time and time again in all varieties of desserts. They are common storecupboard items. The following details concern the different types available and any specialist uses. Flours and Starches Plain and self-raising white flour are the most common general purpose flours which are suitable for baking. They are known as soft flours. It is possible to buy special cake flours which have an even lower gluten (protein) content which will give a lighter and softer textured cake. To make plain or self-raising flour a little softer, reduce the flour in a recipe by one tablespoon and replace it with cornflour. Sift the two flours together before use. Self-raising flour has baking powder added by the manufacturer (about 2%). To make your own, baking powder can be purchased and sifted with plain flour in the proportions recommended on the label. However, it is hard to improve on the ready-mixed self-raising flour, which is thoroughly mixed to give an even texture. In an emergency you can alsó make your own baking powder by combining 2 parts cream of tartar with one part bicarbonate of soda. Strong white bread flour has a higher gluten content more suitable for puff pastry and brioche recipes. Wholemeal and 100% wholewheat flour can be used to make pastries, and gives an interesting change in flavour and texture. It also adds fibre to the diet. Both flours are used in the same way as white flour, but may need a little more liquid to bind. Other flours and thickeners: Cornflour is a useful thickening agent for custards. As a guide, 2 tablespoons of cornflour will thicken 600 ml (1 pint) of liquid. To use, the cornflour must be blended to a paste with a litde of the cold liquid and stirred into the remaining boiled liquid. Return to the boil and stir constantly for 2-3 minutes. Arrowroot, when mixed with boiling liquid, forms a clear jelly and can be used to thicken fruit sauces, glaze cheesecake toppings and fruit flans in particular. The resulting sauce or glaze is glossy and appealing. As a guide, 1 tablespoon of arrowroot will thicken 600 ml (1 pint) of liquid to make a glaze. Make as for cornflour custard. If using fruit juice, strain to remove any fibres. Use while still hot. Rice flour is sometimes used in place of a littie plain flour in biscuit recipes (e.g. shortbread) to make the texture extra short and "nutty". Sugars Sugar comes from sugar cane or beet, and only serves as a sweetener; some of the less refined sugars also add flavour. Granulated sugar is the cheapest general purpose sugar on the market. Use it for making caramel and syrups. Caster sugar is most commonly used in desserts because it dissolves quickly and aerates a mixture better when whipped with Sifting cornflour and self-raising flour together to make a softer cake flour