Download Alexis and the Perfect Recipe (Cupcake Diaries, Book 4) by Coco Simon PDF

By Coco Simon

The fourth e-book in Spotlight's enjoyable and scrumptious tween sequence is advised from the point of view of Alexis, the main equipped member of the Cupcake membership. Alexis likes every little thing to be distinct and logical, yet she's discovering that after it involves love, there's no room for good judgment!

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Additional resources for Alexis and the Perfect Recipe (Cupcake Diaries, Book 4)

Example text

If this is the first time you have baked in a specific pan, it’s a good idea to check occasionally for signs of doneness before the time indicated. Yeast breads are typically done when they are golden to dark brown on the top and sides, pull away from the sides of the pan, and emit a resonant sound when tapped on the bottom. Some bakers use an instant-read thermometer to judge the doneness of their homemade breads. Insert the thermometer into one side of the loaf, aiming it toward the center, and when it registers between 190 and 200 degrees f, the bread is fully baked.

Using a stand mixer A stand mixer is a powerful machine, so try to match the speed for beating, whipping, or blending to the power of the action if you were doing it by hand. I seldom exceed medium speed in my recipes, such as when I am beating the butter and sugar for a butter cake. Then when I add the dry ingredients alternately with liquid ingredients, I often use the lowest speed. If I am whipping cream, I typically use medium speed as well, or when I whip egg whites, I start on medium-low speed Filling baking pans Using a large kitchen serving spoon, deposit equal amounts of batter into each prepared baking pan.

Indd 23 23 7/16/08 2:10:54 PM Capacity of Frequently Used Baking Pans, page 381). If the pan has a removable bottom, wrap aluminum foil tightly around the outer base before you fill the pan with water. ) See also Bakeware on page 35 for detailed measurements for all of the various pans used for cakes in this book. Preparing cake pans Generally speaking, you need to butter (preferably with soft butter) the bottom and sides of a pan, or coat them lightly and evenly with nonstick spray, and then flour them, tap out the excess flour, and finally line the bottom with parchment paper.

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