Home Baking • 101 Essential Tips: Baking by DK Publishing

101 Essential Tips: Baking by DK Publishing

By DK Publishing

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Simple and neat border Make cuts with kitchen scissors Moisten edge of pie with water before positioning braid FEATHERED Make 1in (2cm) cuts, ½in (1cm) apart, into the edge of the pastry. Fold every other flap of pastry back, diagonally, along the edge of the pie. SCALLOPED Press your forefinger firmly onto the pastry rim, then use the tip of a table knife to indent the pastry on either side of your finger. BRAIDED Cut out three ½in- (1cm-) wide pastry strips long enough to go around the entire pie.

46 Pies & Tarts HOW TO BIND PASTRY FOR A RICHER EFFECT Although pastry is commonly made with water, it is also possible to bind it with anything from sour cream to milk for a different effect. Some bakers swear by a teaspoon of vodka to produce perfect pastry. FOR A RICHER CRUST An egg yolk beaten with a little cold water can be used to bind the dough together to produce a richer crust. HOW TO PREVENT SHRINKAGE & CRACKING There are several reasons why pastry shrinks or cracks on cooking, and most concern the overdevelopment of the gluten in the flour.

Secure the ends to the sides of the pretzel—it should still be quite loose. Brush the risen pretzels with this mixture. It gives them their typical color and crust. Put the pretzels on a lined baking sheet and cover with plastic wrap. Rise them again in a warm place. Scatter flakes of sea salt or sesame seeds over the pretzels before putting them in the oven. 16 Five minutes before they are due to come out of the oven, brush the tops with a little egg wash (beaten egg mixed with milk or water) for a final glaze.

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