Download e-book for kindle: The Pink Whisk Guide to Whisking: Brilliant Baking by Ruth Clemens

By Ruth Clemens

ISBN-10: 1446363163

ISBN-13: 9781446363164

Ruth Clemens, finalist at the nice British Bake Off, indicates, via transparent step by step images, how one can bake effectively utilizing the whisking procedure, regardless of the party. each one recipe is certain with the whisking procedure, tricks, timings, shortcuts and cheats, plus all of the crucial info wanted so that you can maximise your creativity, and turn out that baking is attainable and fun.Detailed step by step images of approximately 10 mouth watering initiatives utilizing the whisking approach effortless to keep on with, even if you're a baking professional or an entire amateur, so fairly can in attaining the attractive entire product. Recipes comprise: swiss roll, angel cake and carrot cake.

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Additional info for The Pink Whisk Guide to Whisking: Brilliant Baking Step-by-Step

Sample text

Die Trinkschokoladenherzen aus den Förmchen drücken und mit einem Satinband zu einem Strauß zusammenbinden. Kühl und trocken lagern. Tipp: Für eine heiße Schokolade einfach ein Trinkschokoladenherz in heiße Milch halten, warten und rühren, bis sich die Schokolade aufgelöst hat. Minz-Schoko-Eiskonfekt Für 16 Stück 200 ml Sahne 2 Eigelb 1 Tl Puderzucker 1 Prise Salz 50 ml Pfefferminzsirup 16 gekühlte Minz-Schokoblättchen (z. B. After Eight) 100 g dunkle Kuvertüre (70% Kakaoanteil) Zubereitungszeit: ca.

Sahne mit Rotwein aufkochen, mit Zimt, Nelke und Ingwer würzen. Den Topf vom Herd nehmen. Alle Kuvertüre unter die heiße Rotweinsahne rühren und schmelzen lassen. Den Rum hinzufügen. Kräftig umrühren. Die Masse kühl stellen und fest werden lassen. Marzipanrohmasse klein schneiden und mit dem Puderzucker glatt verkneten. Auf einer Platte ausrollen und mit einem runden Ausstecher (1,5 cm Ø) 45 kleine Böden ausstechen. Die Schokoladensahne in einen Spritzbeutel mit Lochtülle füllen und Kugeln auf die Marzipanböden spritzen.

Schokoladentrüffel Für ca. 30 Stück 160 ml Sahne 250 g dunkle Schokolade (60% Kakaoanteil) 55 g Butter Kakaopulver ca. 30 Pralinenförmchen Zubereitungszeit: 30 Minuten (plus Kühlzeit) Sahne in einem Topf erwärmen, Schokolade und Butter darin schmelzen lassen und verrühren. Im Kühlschrank ganz auskühlen lassen. Die Creme gut durchrühren, in eine Spritztüte mit Lochtülle füllen und 30 Tupfen auf Backpapier setzen. Die Trüffeltupfen mit möglichst kalten Händen zu Kugeln formen und in Kakaopulver wälzen.

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The Pink Whisk Guide to Whisking: Brilliant Baking Step-by-Step by Ruth Clemens

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