Home Baking • Beach House Baking: An Endless Summer of Delicious Desserts by Lei Shishak, Chau Vuong

Beach House Baking: An Endless Summer of Delicious Desserts by Lei Shishak, Chau Vuong

By Lei Shishak, Chau Vuong

In seashore condominium Baking: An never-ending summer season of scrumptious cakes, pastry chef Lei Shishak stocks her most well-liked recipes for morning treats, cupcakes, crisps, cookies, pies, ice cream sandwiches, frozen pops, and drinks from her celebrated Sugar Blossom Bake store within the captivating seashore city of San Clemente, California.

At her store, Chef Lei serves up commonly used treats that provide a lot more than a candy eating adventure. encouraged via her seashore city position and her love of the sand-and-surf way of life, she creates top of the range, made-from-scratch muffins that delivery you to the islands and hotels you’ve constantly was hoping to go to. prepare to hit the seashore via 100 recipes, including:

Daybreak Muffins
Light as a Kite Lemon Meringue Cupcakes
Coco Hut Macaroons
Red, crimson Wine Cupcakes
Sweet and Salty seashore Bod Brittle
Nantucket Ice Cream Sandwiches
Tropical Tea
And more!

Lei’s recipes in seashore condominium Baking are designed to take you on an island holiday, turning the duty of baking right into a digital trip to a beachside paradise, jam-packed with the sounds and aromas of the areas you could visit simply break out from all of it!

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Extra resources for Beach House Baking: An Endless Summer of Delicious Desserts

Example text

Aim for something without any artificial ingredients and a high cocoa liquor content. For the Milk Chocolate Layers 2 ounces good-quality milk chocolate, coarsely chopped � cup dark unsweetened cocoa powder (like Valrhona) ⅔ cup hot coffee ⅓ cup whole milk 1⅓ cups all-purpose flour 1 teaspoon baking soda � teaspoon salt 5 ounces (1¼ sticks) unsalted butter, softened, cut into ½-inch cubes 1 cup firmly packed dark brown sugar � cup granulated sugar 3 large eggs 1 teaspoon pure vanilla extract For the Peanut Butter Filling 2 ounces (½ stick) unsalted butter, softened, cut into ½-inch cubes � cup smooth peanut butter (see this page) � cup plus 2 tablespoons confectioners’ sugar, sifted 1 teaspoon pure vanilla extract For the Vanilla Peanut Butter Frosting 1 cup granulated sugar � cup all-purpose flour 1 cup whole milk � cup heavy cream 8 ounces (2 sticks) unsalted butter, cool but not cold, cut into ½-inch cubes 1 tablespoon plus 1 teaspoon Peanut Butter Filling 1 teaspoon pure vanilla extract For the Assembly � cup roasted salted peanuts, chopped 2 ounces good-quality dark chocolate (60 to 72%), shaved MAKE THE CAKE Preheat the oven to 325 degrees F.

Generally speaking, vanilla bean paste is slightly more concentrated than extract, but it can be substituted for pure vanilla extract in a one-to-one ratio. Or you could also use slightly less paste than extract (but we don’t). Yeast We use both instant and active dry yeast in this book. ) directly, while active dry yeast needs to be “activated”—stirred separately into a warm liquid, usually water or milk—before being added to a recipe. Technically, you can substitute one for the other; however, the substitution is slightly complicated.

Therefore, we consider it a slightly big deal to induct this recipe into the rarefied kingdom of “Matt and Renato’s All-Time Favorite Recipes,” which is neither a book nor a file nor a thing, but just a place in our collective minds. The recipe itself is embarrassingly simple—really, just cereal (therefore making these bars a perfectly plausible breakfast solution), peanut butter, peanuts, and chocolate. Combined, these ingredients make a bar that is absurdly transcendental—salty, sweet, crunchy, and addictive, with nods to some purer form of childhood nostalgia (think bake sales and campfire tales)—yet uniquely current, like an Eames chair.

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