The Children's Baking Book
Format: PDF / Kindle (mobi) / ePub
With easy-to-follow step by step instructions sure to inspire children to bake up brownies, breads, pastries, muffins, cookies, cakes, and more, the Children's Baking Book features more than fifty fabulous recipes guaranteed to stir any baker. Full-color photos of each tasty dish help kids understand what to do, and make it even easier to follow the fun recipes. With twists on old favorites and delicious new ideas, tips and advice on preparation and cooking, the Children's Baking Book will help budding chefs become brilliant bakers!
• Pastry brush • Spoon • Sharp knife Oven • Oven gloves gloves • Aluminium foil Wooden • Cooling rack spoon Grease the base and sides of ‘Knock back’ the dough, a 23cm (9”) round, shallow then tip it out onto a cake tin and line the base floured surface. Roll the with baking paper so the buns dough out to a 30cm (14”) square. don’t stick in the tin. Preheat the Brush the melted butter all over oven to 200°C (400°F, gas mark 6). it, using a pastry brush. Mix together the dried fruit, mixed peel,
until they are thoroughly mixed together. Add most of the grated cheese (but save a little to sprinkle over the top) and grated courgette. Using the metal spoon, mix well to combine all the ingredients. In a jug, beat together the eggs, milk and butter with a fork or whisk. Pour them into the large mixing bowl and stir until just combined. The batter should be lumpy. Using the metal spoon, divide the mixture equally between the 12 muffin cases and sprinkle each one with the remaining grated
hand whisk, beat the mixture until smooth. Then beat in the cornflour and icing sugar. Add the eggs and vanilla extract to the bowl and whisk until smooth. Using a metal spoon, carefully stir in the raspberries. Pour this mixture over the biscuit base. Place the cake on a baking tray and bake for 35–40 minutes in the middle of the oven until just set. Leave it to cool, then chill the cake in the fridge for 2–3 hours or overnight. Carefully remove the cake from the springform tin and decorate
of ice cream or cream. Prep 20 mins Cooking 45 mins Variation Any flavour of jam works well spread on the pastry base instead of orange marmalade in Step 3. 104 Preheat the oven to 190˚C (375˚F, gas mark 5). Using a rolling pin, roll out the pastry on a lightly floured surface and use it to line the flan tin. Chill for 15 minutes. Prick the base with a fork, line with baking paper and fill with baking beans or scrunched up aluminium foil. Place on the baking tray and bake on the top
44–45 basil 112, 113 berries 12, 13, 96, 102, 103 biscuits, cookies and traybakes 8, 9 126 Blueberry and Sour Cream Cake 78–79 buttercream icing 80 butternut squash 34 butterscotch 118, 119 C cakes 62, 63 Cake Roll 80–81 cake tins 63 caramel 10,11, 108, 109 Carrot Cupcakes 68–69 cheese 14, 15, 26, 48, 56, 59, 68, 76, 114, 115, 121 cream 68, 69 feta 114 Parmesan 14, 56 cheesecake 96, 97 Cheese and Onion Round 48–49 Cheesy Oatcakes 26–27 Cheesy Shortbread 14–15 Cherry and Berry Pie 102–103