The Baking Answer Book (52 page)

biscuit/scone dough,
151

bread dough,
330

for cake batter,
209
,
209
–10,
212

“combination” method,
212

handheld mixers,
49

“one bowl” method,
212

overmixing and,
230

stand mixers,
49
–51,
349
–50

molasses,
19

mold growth, inhibiting,
102

muffins,
124
,
126
,
129
–38

baking times for,
132

cutting down fat in,
135

freezing,
133

fruit/vegetables in,
131
,
137
–38

high altitudes and,
352

mini muffins,
48
–49

pans for,
39

rising of,
130
,
130

small batch of,
131

texture of,
129

uniform sizes of,
132

See also
quick breads

muffins, recipes for

Low-Fat Wheat-Bran Muffins,
136

Raisin-Rye Muffins,
15

N

Napoleons,
288
–89

New York Cheesecake,
220
–21

No-Knead Bread,
332
–33

nuts,
137
–38,
167

O

Oatmeal Chocolate Chip Cookies,
162

On Food and Cooking
(McGee),
101

ovens,
103
–22

cleaning of,
117
–19,
119

convection,
104
–6,
105

gas vs. electric,
104

liners for,
119

microwave ovens,
56
,
122

overbrowning in,
112

pan rotation in,
114
–15

preheating,
108
–9,
159

racks, positioning,
106
–7

“speed ovens,”
106

Teflon-coated mats in,
119

temperature variations in,
140

thermometers for,
64
,
65

uneven heating in,
112
–15

“oven spring,”
109
,
315

overbrowning,
112

overproofing

yeast, high-altitudes and,
355

yeast bread dough,
336
–37

P

pains au chocolat,
292
–94

palmiers, mini,
289
,
289

pans.
See
baking pans

pantry items

basic baker’s pantry,
2

for intermediate bakers,
3

for serious bakers,
3

storage/shelf life,
4
–
5

parboiling (bagels),
338
–39

parchment paper,
42
,
58
–60,
182
,
244
,
350

pastry bags,
73
,
232

couplers for,
238
,
238

piping cream puffs,
297
,
297

tips for,
232
–33,
233

using,
236
–37,
236
,
237

pastry cream,
245
–46,
248
,
275

Pastry Cream for Tarts,
248

pastry crusts,
172

See also
crumb crusts; piecrusts

pastry dough,
250
–54

butter and,
172

food processors and,
52
–53

pan, fitting into,
253

rolling techniques,
251
–54

temperature of,
51
,
251

pastry dough, layered,
277
–307

acidic ingredients in,
98

butter slab for,
278

chilling/resting dough,
282

cream puffs.
See
cream puffs

croissants.
See
croissants

Danish.
See
Danish

decorating,
290
,
290

equipment for,
279
–80

leftover, uses for,
288
–89

phyllo,
301
–6,
307

puff pastry.
See
puff pastry

sogginess, preventing,
283

strudel.
See
strudel

turning dough,
281
,
281
–82

pastry utensils,
73
,
74

pâte

à choux,
296
–301

brisée,
250
–51

fermentée (preferment),
325

sucrée,
250
–51

Peach-Almond Tart, Crustless,
247

phyllo dough/pastries,
301
–6,
307

piecrusts

baking pan for,
40
,
241
–42

blind baking of,
255
,
266

crumb crusts,
270
–71,
271

dough for,
242
,
249
–50

flakiness,
249
–50

Food Processor Pie Dough,
55

food processors and,
52
–53,
54

freezing of,
273

high-altitude baking of,
353

lard in,
249

lattice top,
260
,
260

patterns,
256
–57,
256
–57

rolling out,
251
–54

shrinkage, preventing,
257

vents in,
260
–61

weights for,
255

pies

fruit, thickeners,
261
–62,
274

meringue,
269
,
274

pans for,
40
,
241
–42

Precooked Apple Pie Filling,
259

storing/freezing,
273
–75

pies, types of

apple,
258
–59

cherry,
263

custard,
245
,
274

icebox,
269
–70,
275

Key lime,
268
–69

lemon meringue,
269

mincemeat,
270
,
274

pumpkin,
266
–68

pie weights,
255
,
257

Pizza Dough, Food Processor,
54

Precooked Apple Pie Filling,
259

preferment starters,
321
–25,
329

preheating ovens,
108
–9,
159

preservatives,
102

proofing

shaped bread dough,
315
,
336

yeast, high-altitude baking and,
355

proteins

in bread dough,
312
–13,
313

in flour,
7
,
93
,
95
,
148
,
311

shape of baked goods and,
87
–89

Pudding Cake, Microwave Sticky Toffee,
120
–21

puff pastry,
279
,
281
–82

decorative patterns,
290
,
290

Food Processor Puff Pastry,
286
–87

purchased vs. homemade,
283
–84

rising, unevenness,
285

sogginess, preventing,
283

storing and reheating,
285

uneven rising of,
285

See also
cream puffs

Q

quick breads,
123
–45

Basic Corn Bread and Add-ons,
142
–43

batter, mixing,
129

freshness and,
143
–44

fruit/vegetables/nuts in,
137
–38

glossary of,
125
–27

high-altitude baking of,
352

muffins.
See
muffins

rising of,
130
,
139
,
139

See also
specific type

R

Raisin-Rye Muffins,
15

reheating baked goods,
155
,
285

Rich Caramel Sauce,
68
–69

rising, baked goods and,
76
–81

high-altitude baking and,
355

See also
specific baked good

rolling dough,
153
,
157
,
172
,
183
–85,
251
–54

rolling pins,
53
,
53

rugelach,
158

S

salt,
31
,
31
,
92
,
318

science for bakers,
75
–102

scones,
124
,
127

baking temperatures,
153

defined,
144
–45

doneness and,
154
–55

ingredients and,
147
,
148
,
149
,
151

mixing dough for,
145
,
151

rising problems and,
154

Scottish Oat Scones,
146

shapes for,
147

Scottish Shortbread,
6

Sea Salt, Bittersweet Chocolate Cookies with,
32
–33

shape of baked goods, proteins and,
87
–90

shelf life, baked goods,
4
–
5
,
102

Shortbread, Scottish,
6

“shortened” baked goods,
94
,
202
–3,
212

shortening,
22
–23,
163

in piecrusts,
249

texture and,
94

See also
butter; fat; lard

sifting, dry ingredients,
165
–66

Silpat,
42
,
60
–61

sour cream,
24
,
98

sourdough,
317
,
321
–23,
325