The Baking Answer Book (50 page)

volume guide,
47

See also
baking sheets

baking powder,
29
–30,
78
–79,
123

baking sheets,
39
,
186
–88,
189
–90

cookie rules for,
160

cooling,
190

greased/ungreased,
186
–188

insulated,
43

nonstick,
188
,
195

rimmed/rimless,
42
–43

shopping for,
42

ungreased, using,
186

See also
baking pans

baking soda,
29
–30,
78
–79,
123
,
131

baking stones,
112
,
343
–44

banana bread,
125
,
137
,
144
,
352

bannetons,
349

Basic Corn Bread and Add-ons,
142
–43

batard,
340

berries, baking with,
131
,
137
–38,
260

Biscotti, Crispy-Chewy Espresso-Walnut,
174
–75

biscuits,
124
,
125
,
126
,
128

baking temperatures,
153

biscuit cutters,
72

defined,
144
–45

doneness of,
154
–55

dropped biscuits,
152
,
152

ingredients,
147
–50

mixing dough for,
145
,
151

rising problems and,
154

rolling/cutting dough,
152
–53,
154

Bittersweet Chocolate Cookies with Sea Salt,
32
–33

blind baking,
255
,
257
,
266

boule,
341
,
341

bread dough

food processors and,
51
–52,
334
–335

high altitudes and,
355

kneading,
312
–13,
330
–31,
331
,
334
–35,
335

proofing shaped loaves,
315

punching down,
314

refrigerating,
337
–38

resting of,
313
,
330

retarding of,
337
–38

rising,
313
,
315
,
335
–37,
339

scoring of,
339
,
343

shaping of,
314
,
340
–42,
340
–
42

straight dough,
329

stretching of,
327

topknot, dough ball,
333

windowpane test,
335
,
335

See also
yeast breads

breads.
See
quick breads; yeast breads

brownies,
14
,
169
–70,
171

butter

in biscuits/scones,
148
–49

butterfat and,
24
–25

creaming with sugar,
165

European-style,
21
–22

melted,
99
,
163
–64,
172

in piecrusts,
249

salted/unsalted,
21

slab, layered pastry and,
278

softening of,
161
,
163
–64

substitutions for,
134
,
163

buttermilk,
25
,
98
,
147
,
150

C

cake circles, cardboard,
61

cakes,
194
–239

baking pans for,
39
,
40
,
40
,
41
,
41
,
195
–98,
198

baking temperatures,
224
–25,
230

batter for,
204
–5,
204

beating egg whites for,
204
–5,
205

cake flour for,
7
,
128
,
129
,
199
–200

cocoa powder in,
213

crumb, evenness of,
230

decorating,
207
–8,
232
–33,
233

doneness, testing for,
229

frosting of,
234
–35,
235

at high altitudes,
354
–55

layers, splitting into,
231
,
231

marbling,
216
,
216

mixing methods,
209
–10,
209
,
212

pans, preparing,
195
–97

rising problems,
225
,
228
–29

storing/freezing,
238
–39

water bath, baking in,
219
,
222
–23

cakes, recipes for

1-2-3-4 cake,
210

Cold-Oven Coffee Cake,
110
–11

Double Chocolate Cake,
214
–15

Flourless Chocolate Cake for Beginners,
226
–27

Half-Pound Cake,
82
–83

Microwave Sticky Toffee Pudding Cake,
120
–21

New York Cheesecake,
220
–21,
224

cakes, types of,
201
–3

1-2-3-4 cake,
210

angel food cake,
40
,
40
,
198
,
198
,
202
,
204
–5,
205

bûche de Noël,
206
–8,
207

Bundt cakes,
224
–225

butter cakes,
200
,
203
,
354

chiffon cake,
198
,
202
,
204
–5,
205

cupcakes,
225
,
230
–31

custard cakes,
203

devil’s food/chocolate butter,
217

flourless chocolate,
203
,
222
,
224
,
226
–227,
229

foam cakes,
201
–2,
212
,
355

génoise,
80
–81,
200
,
201
,
204

jelly rolls,
206

pound cake,
82
–83,
202
,
224

red velvet,
216
–17

roulade,
201
,
206
,
225

shortened cakes,
202
–3,
212

sponge cake,
80
–81,
201

upside-down cake,
217
–18

white cake,
211

yellow cake,
200
,
210
,
211
,
212

See also
cheesecakes; coffee cakes

Caramel Sauce, Rich,
68
–69

carmelization,
43
,
91

Celsius to Fahrenheit conversions/equivalents,
356
,
357

cheesecakes,
203
,
218
–224

doneness, testing for,
229

New York Cheesecake,
220
–21,
224

pans for,
40
,
40
,
218
–19,
219

cheese straws,
289

chemical leaveners,
77
–79,
123
,
125
–27

chocolate,
34
–35

chips,
35
,
168

cocoa powder,
35
,
37
,
166
,
213

melting of,
169
–70

substitutions,
36

unsweetened,
34
,
213

chocolate, recipes using

Bittersweet Chocolate Cookies with Sea Salt,
32
–33

Double Chocolate Cake,
214
–15

Flourless Chocolate Cake for Beginners,
226
–27

Oatmeal Chocolate Chip Cookies,
162

See also
pains au chocolate

choux paste,
296
–301

Ciabatta, Daniel Leader’s,
326
–28

citrus fruit, tools for,
71
,
72

Classic Cream Puffs,
298
–99

Clear-Jel,
261

cobblers,
271
–73,
275
,
276

coffee cakes,
125

Cold-Oven Coffee Cake,
110
–11

cookies,
156
–93

baking sheets for,
39
,
42
–43

baking tips,
189
–90,
193

butter/shortening in,
163
–64,
165

cookie press for,
177
–79

creamed ingredients,
165
,
165

cutting dough for,
184
–85

decorating/toppings,
176
–77

doneness and,
167
,
188
–89

dough, storing,
190
–93

dry ingredients for,
165
–66

freezing/defrosting,
191
–93

high-altitude baking of,
353

melted butter in,
164

nuts in,
167

pastry bags, using,
158
,
181

removing from pans,
193

rolling/cutting,
157
,
172
,
183
–85

rules for making,
159
–60

sticky dough, handling,
176

storage of,
190
–91

sugar substitutions,
166

types of,
157
–58

cookies, recipes for

Bittersweet Chocolate Cookies with Sea Salt,
32
–33

Crispy-Chewy Espresso-Walnut Biscotti,
174
–75

Oatmeal Chocolate Chip Cookies,
162

Scottish Shortbread,
6

cookies, types of

bar cookies,
157
,
168
–72

biscotti,
173
–75

chocolate chip,
168

drop cookies,
157
,
166
–68

filled cookies,
158
,
182

hand-formed,
157
,
157
,
176
-
77

meringue,
181
–82,
181

molded,
41
,
41
,
166
–67,
179
–81,
180