Hand Made Baking: Recipes to Warm the Heart
Format: PDF / Kindle (mobi) / ePub
Kamran Siddiqi, the talented young blogger behind The Sophisticated Gourmet, delivers simple yet sophisticated recipes in his first book--a collection of more than 75 of his favorite homemade baked sweets. Designed to entice young bakers with his infectious passion for baking (and sugar in all its glorious forms), the pages are filled with classic favorites like Cream Scones and Chocolate Cake, as well as lesser-known indulgences such as Arabian Nights Baklava and Pistachio Polvorones. With his trademark clear-cut instructions and glorious photographs of each and every treat, Hand Made Baking is perfect for aspiring home cooks with an eye for the elevated taste and beauty of all things hand made.
Kingdom. variations Whipped cream is a very versatile creature and can be enhanced in any way that you’d like. Experiment with the use of other extracts (or varieties of alcohol) besides vanilla. You can fold roughly chopped pistachios or other sorts of nuts into the whipped cream; sweeten it with honey, golden syrup, or maple syrup; or leave it unsweetened, with only the kiss of vanilla or other flavoring. For a chocolatey whipped cream, simply stir in up to 2 Tbsp sifted unsweetened cocoa
a spoon or spatula. Here’s where things get a little unusual; this will allow for layers of chocolate throughout the cookie, instead of one layer of chocolate: Scoop a round, 1-Tbsp portion of dough onto one of the prepared baking sheets. Place another 1-Tbsp portion of dough on top of the first, and lightly press down on the stack of dough just enough to merge them into a single lump about 13/4 in/4.5 cm high. Repeat with the rest of the dough, evenly spacing the dough portions about 2 in/5 cm
you’re using a stand mixer, run it on medium-low speed.) Add the honey, milk, and vanilla and mix until a dough comes together. (If you’re using a food processor or stand mixer, the dough will come together in a ball.) Form the dough into two round disks, wrap them in plastic wrap, and put them in the refrigerator for 20 to 30 minutes, or until firm. Roll one of the dough disks between two sheets of parchment paper (lightly dust the parchment and the top of the dough with flour) into an 11-by-
1 minute, and then flip them over to boil the other sides for 1 minute. Remove each bagel to a clean tea towel (avoid using a paper towel, as it will stick) or wire rack to drain. If you’d like to top your bagels, do so now, sprinkling the garlic, onion, etc. over the bagels. Transfer the bagels to the second baking sheet. Bake for 20 minutes, until the bagels are uniformly golden brown. Transfer the bagels to a wire rack to cool, or if you’re impatient like I am, slice one of these babies
At this point, the dough might still be sticky; if this is the case (it usually is for me), add the remaining 1 cup/120 g flour, 1 Tbsp at a time, until the dough begins to form into a ball and pulls away from the sides of the bowl. (You can add more than the reserved amount if necessary.) On a clean, lightly floured, sturdy surface, knead the dough until it’s smooth and springy, about 10 minutes. If the dough is sticky, incorporate a little flour. Once you have kneaded the dough, form it into a