Hand Signed by Cynthia Barcomi - gladly personalized with name.
Step by step - from the basic dough to your own creation
Cynthia Barcomi has been loved by her fans for her refined baking recipes for years - from Cheesecakes to pies and tarts to cookies.
Now, for the first time she travels her collected back-know-how in the book "Barcomi's Bake School" - step by step and for everyone comprehensible.
With only nine classes, Cynthia Barcomi introduces 80 recipes in their baking school. The reader is introduced to the most important techniques of baking with illustrated step-by-step instructions. Barcomi explains in detail the key or the bowl on the success of the bond and the most important do's and don'ts - for example, despite the misleading name too much stirring the enemy of each stirring cake.
The basic recipes are explained and fundamental questions answered. From which ingredients does it exist and how are the exact quantity ratios? Six step images show how to make the finished cake from the basic ingredients: first mix the dry ingredients, then the damp and not stir too much! A principle that continues in the following recipes - from chocolate zucchini cake over the honey orange gugelhupf, to almond butter muffins. The reader learns how biscuit, crumbling, yeast, sour, fire, swirls, puffers and lightning puff pastry goes and how to make different creams and frostings, and thus has everything on the hand to themselves to bake. The many "Create-your-Own" tips are particularly helpful in the recipes as well as the tables and graphics in the last part of the book, which show which components must always be and which components and flavors can be exchanged by others.
240 pages tied with over 130 color photographs.
Release date: September 26, 2017
The following bakeware often used in this book:
- Biscuit floor shape 15 & 23cm with loose ground
- Box shape with loose ground for 1kg loaf
- Pie & Tarteform 23cm
- Angel Food Cake Form
- Guglhupf shape
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