Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

Joanne Chang

Language: English

Pages: 321

ISBN: 081186944X

Format: PDF / Kindle (mobi) / ePub


Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network'sThrowdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.

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Coffee Cakes

 

 

 

 

 

 

 

 

 

 

for her breakfast, and we all begged her to share because it was so delicious. Finally, she brought in the ­recipe—which came from her mom—so that we could make our own. We tweaked it just a bit, and now we are passing it along to you. My favorite way to enjoy this granola is layered with yogurt and fresh berries. 2 teaspoons ground cinnamon 1 teaspoon kosher salt 3/4 cup (150 grams) canola oil 3/4 cup (255 grams) honey Position a rack in the center of the oven, and heat the oven to 350 degrees

proceed as directed.) to loosen it if it stiffens at the bottom of the con- Position a rack in the center of the oven, and heat the oven to 350 degrees F. Lightly flour a work surface, place the dough disk on the surface, and lightly flour the dough. Roll out about 1⁄4 inch thick. Keep both the work surface and the dough floured to prevent sticking. If the dough begins to stick, sprinkle on a little more flour and keep rolling. Using a cookie cutter about 2 1⁄2 inches in diameter, cut out as

during my ­restaurant days, with a bowl of ice cream or sorbet. Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream the butter until creamy and light, about 2 minutes. Add the granulated sugar and brown sugar and continue to beat on medium speed for about 1 minute, or until combined. Turn down the speed to low and add the flour and mix until well combined. Slowly drizzle in the orange juice and mix for about 30 seconds; the mixture will look a

shovels, burrowing into butter and creating zillions of small air pockets. When you cream butter and sugar together, if the butter is at the right temperature, the sugar digs into it, making lots and lots of air pockets that ensure your final product will be light and fluffy. What is the right temperature? The butter should be around 68 degrees—slightly cool room temperature. It should be soft enough for you to bend a stick of it, but not so soft that you can poke your finger through it. If it is

Spicy Gingerbread with Coffee Glaze CAKES: 159 CLASSIC CAR ROT CAKE MOM’S GR ANOLA W ITH CR EA M CHEESE FROSTING 2 eggs 1 cup (220 grams) packed light brow n sugar 3/4 cup (150 grams) canola oil 3 tablespoons nonfat buttermilk 1/2 teaspoon vanilla ex tract 1 cup plus 2 tablespoons (160 grams) unbleached all-pur pose f lour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 2 cups (260 grams) tightly packed

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