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sample view sample view if you find this journal please return to... essential baking equipment...

mixing bowl whisk rolling pin palette knife brush

smoother

cooling rack mitt cutters apron

measuring jug samplescales measuringview cups tray

wooden spoons spatulas food mixer my essential baking equipment...

sample view essential ingredients... : wholemeal / whole- flour: made by grinding the whole grain of wheat. To increase the nutritional profile of a bake, wholemeal flour can replace a portion of all-purpose flour. flour: contains more protein, and so more . It is ideal for baking loaves with a chewy crumb. flour: lower in protein and gluten than all-purpose flour, cake flour is chemically treated then finely ground, which contributes to with a lighter texture. pastry flour: a medium-protein flour that's ideal for tender crusts. self-raising flour: has leavening agents distributed throughout the flour, which helps with a consistent rise in / cakes etc. gluten free : are free from contamination with gluten and are suitable with people with coeliac disease and wheat allergies. Popular gluten free flours include tapioca flour, and buckwheat flour. cornmeal: is a coarse flour ground from dried maize. Perfect for - works well for crunchy and . cornstarch: is a corn flour which is finely ground. It is commonly used in sauces and pie fillings for thickening. : granulated sugar: when recipes just list sugar as an ingredient granulated sugar is what is required. icing sugar / powderedsample sugar / confectioners' view sugar: is ground into ultra-fine particles and combined with starch so it doesn't cake up in its package. Perfect for frostings and icings. brown sugar: is refined sugar with molasses added. The amount of molasses in the mix accounts for the range of colour and flavour in light, medium and dark brown . caster sugar: is granulated sugar ground into tiny crystals that dissolve very quickly. Because of this, some bakers like to use it to make and sweeten whipped cream. You can substitute it 1:1 for regular granulated sugar. essential baking ingredients...

eggs

black treacle maple syrup

vanilla pod

glace cherries ginger

sampleflour dessicated view coconut cloves jam

nuts sugar

oranges lemon lime candied oven temperatures celsius fahrenheit gas mark oven heat 110˚ 225˚ ¼ very cool

120˚ 250˚ ½ very cool 140˚ 275˚ 1 cool

150˚ 300˚ 2 cool 160˚ 325˚ 3 moderate 180˚ 350˚ 4 moderate 190˚ 375˚ 5 moderately hot 200˚ 400˚ 6 moderately hot

220˚ 425˚ 7 hot 230˚ 450˚ 8 very hot

240˚ 475˚ 9 very hot volume weight litres fl oz pints cups grams lb/oz grams lb/oz

1.25 ml ¼ tsp - - 10g 0.25oz 300g 10.5oz

2.5 ml ½ tsp - - 25g 1oz 350g 12oz 5 ml 1 tsp - cup 50g 1.75oz 400g 14oz

15 ml 1 tbsp - - 75g 2.75oz 500g 1lb 2oz 30 ml 1 fl oz samplepint - 100g view3.5oz 750g 1lb 10oz 60 ml 2 fl oz - - 150g 5.5oz 1kg 2.25lb

100 ml 3.5 fl oz ¼ pint 0.4 cup 200g 7oz 2kg 4.5lb

150 ml 5 fl oz pint 0.6 cup 250g 9oz

200 ml 7 fl oz - 0.8 cup

240 ml 8 fl oz ½ pint 1 cup

300 ml 10 fl oz - - 570 ml 20 fl oz 1 pint 2 cups

1 litre 34 fl oz 1.7 pints 4.2 cups

*Remember to stick to either imperial or metric when using a recipe - don’t mix the two! tin sizes

If you're using a square tin for a round tin recipe, keep the temperature the same, and turn the cake during baking, as the corners tend to cook faster than the middle. round tin square tin inches cms inches cms 6” 15cm 5” 13cm 8” 20cm 7” 28cm 9” 23cm 8” 20cm 11” 28cm 10” 25.5cm abbreviations

short long tsp teaspoon dsp dessertspoon tbsp tablespoon 1 spoonful 1 slightly rounded spoonful 1 level spoon 1 flat spoonful fl oz fluid ounce samplelb pound view please note

1 Cup Flour, Sifted is not the same as 1 Cup Sifted Flour. When sifting you change the volume of the ingredients. 1 Cup Flour, Sifted means to sift the flour after measuring it. 1 Cup Sifted Flour means to add one cup of flour that was measured from already sifted flour. The same is true of measuring chopped ingredients: 1 Cup Nuts, Chopped means chop the nuts after measuring. bread tips...

Place a tray of boiling water on the bottom shelf of the oven before baking. this will help the top of the to open and gives the a beautiful rich colour.

Use the windowpane test to make sure your dough has been kneaded sufficiently. take a golf ball sized chunk of dough and stretch it out between your thumbs and first two fingers - if it forms a thin membrane you can see through without breaking, the gluten networks are devel- oped and the dough is good to go!

Use a baking stone for a great crust - they’re heavy and take a long time to heat up but baking stones help to create a brick oven atmosphere.

Calibrate your oven. especially if your loaves are coming out too dark or too wet or taking longer to bake than the recipe says they should. and don’t forget to preheat your oven.

Always freeze any left overs, but do not refrigerate your bread, or it will dry out too quickly. a loaf can keep for up to three months in the freezer.

Replace half the water in a recipe with yoghurt! Yes really! This will give moresample flavour to without view it tasting milky.

pide. tear and share bread. . brioche. fougasse. . baguette. barmbrack. basic bread recipe... you will need: method:

500g (17oz) strong white flour, Mix 500g (17oz) strong white flour, 2 tsp (plus extra for dusting) and a 7g (0.24oz) sachet of fast-action in 2 tsp salt a large bowl. 7g (0.24oz) sachet fast-action yeast Make a well in the centre, add 3 tbsp olive oil 3 tbsp olive oil and 300ml (10fl oz) of water, and mix well. If 300ml (10 fl oz) water the dough seems stiff, just add another 1-2 tbsp water and keep mixing. oven: 200˚C / 392˚F / gas 6 Tip onto a lightly floured surface and knead for 10 mins. 1 baking tray makes: 1 loaf Once the dough is satin-smooth, place it in a prep time: 20 minutes lightly oiled bowl and cover with cling film. baking time: 25-30 minutes Leave to rise for 1 hour until doubled in size or place in the fridge overnight. A great recipe for an Line a baking tray with baking parchment. electric breadmaker - or do it the traditional way! Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball. samplePlace it on the baking view parchment to prove for a further hour until doubled in size. Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown and when tapped underneath the loaf sounds hollow. Cool on a wire rack.

sun-dried tomato bread. dough. . . . . . pastry tips...

Make sure you rest the pastry in the fridge after handling it, this allows the fat to firm up - try to keep your kitchen, worktop and hands cool too.

Don’t add too much flour to the work surface. before baking or folding the pastry, brush off excess flour. to avoid using flour at all - roll out pastry between two layers of cling film.

Make sure your fillings are cold before pouring into cases, covering with pie lids or wrapping in otherwise the heat will cause the fat to melt and lead to soggy pastry.

Glazing your pastry: egg whites create a very shiny finish, beaten eggs or egg yolks ensure a deeply coloured shine while or cream gives a matt golden colour. filo pastry: glaze with melted or a neutral oil.

Cooking pastry at the right temperature is crucial! too cool - the fat will melt before the pastry becomes firm causing it to collapse, too hot and the pastry may burn before the filling is cooked.

When it comes to cooking the pie or tart - placing it in the middle of the oven allows heat to circulate which means the pastry cooks evenly on the top and bottom.sample view pie top guide

. . . rough puff pastry. . filo pastry basic shortcrust pastry recipe... you will need: method:

125g (4oz) plain flour Put the flour and salt in a large bowl and add pinch of salt the cubes of butter. 55g (2oz) butter, cubed 30-45ml / 2-3 tbsp cold water Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of makes: 170g (6oz) butter remaining. Try to work quickly so that it does not become greasy. prep time: less than 30 minutes

A quick and easy recipe for shortcrust pastry. Using a knife, stir in just enough of the cold You can make it by hand or in water to bind the dough together. a food processor. Wrap the dough in clingfilm and chill for 10-15 minutes before using.

Food processor technique. Put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.

With the motor running, gradually add the samplewater through the view funnel until the dough comes together. Only add enough water to bind it and then stop.

Wrap the dough in clingfilm as before and chill for 10-15 minutes before using.

crust pastry. . pate sucree pastry. rough puff pastry. cake tips...

Use the tin size stated in the recipe and line it well. baking parchment works really well for lining as it's non-stick. softened butter or oil dusted with flour work well too.

Get as much air into the cake as you can. cream butter and sugar until the mixture lightens in texture and colour. this increases the air and volume of the cake, giving you a lighter result.

Preheat the oven. if you put a cake into an oven that's not hot enough, it will affect the way it rises.

Room temperature ingredients mix better than cold ingredients. try to get your cold ingredients as close to room temperature as you can before mixing your cake batter.

Once the cake mixture is made put it straight into the oven. raising agents start working as soon as they come into contact with any of the 'wet' ingredients so to ensure a good rise your cake mixture should go into the oven straightaway.

If you’re adding chocolate chips or bits into your cake mix, coat them lightly with flour to help keep them from sinking to the bottom of thesample tin. view

round cake tin springform tin tube tin

loaf tin square baking tin bundt tin . lemon drizzle cake. . victoria . chocolate mud cake. basic cake recipe... you will need: method:

175g (6oz) margarine or Heat the oven to 180°C (gas mark 4). Lightly softened butter grease an 18cm (7in) round cake tin with a 175g (6oz) caster sugar little extra butter or margarine and cut a piece 3 large eggs of greaseproof paper or non-stick baking 175g (6oz) self-raising parchment to fit the base of the tin. flour, sifted 1tsp Put all the ingredients into a large mixing bowl 1tsp vanilla extract and beat with a wooden spoon or a hand-held pinch of salt mixer for 1 minute, or until just combined. It's important not to beat the batter too much - oven: 180˚C / 356˚F / gas 4 just long enough to make it smooth.

18cm (7in) round cake tin Pour or spoon the mixture into the tin, smooth makes: 1 cake the top and bake on the middle shelf of the prep time: 20 minutes oven for about 45-50 minutes. baking time: 45-50 minutes Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn Don't be tempted to open the the cake out onto a wire rack to cool. Serve oven before 40 minutes - dusted with icing sugar. you'll regret it! sample view Put the cake in an airtight container and it can be stored for up to 2 days.

cake. rainbow cake. . . rock buns. pineapple upside down cake. cookie tips...

Don’t try to ice your until they’re completely cool, the icing will begin to melt as soon as it hits the heat of the cookie.

Chill the cookie dough. The colder the dough the less likely the cookies are to over-spread into greasy puddles. always roll your cookie dough from cold, and re-chill before baking for super clean-edged .

Keep your surface floured – you can do this by lightly by rolling your dough back over your rolling pin to expose the underside, making it easier to flick a bit more flour under there.

Bake cookies of different sizes on different trays. as you would imagine smaller cookies take less time to bake than larger ones. by baking them on different trays you’ll avoid having little burnt ones and big raw ones.

Make sure you roll out your dough in different directions or turn your dough as you roll. you need to account for any differing pressure points and aim for a nice even dough height.

Give your cookies enough space on the baking tray. this way they can cook evenly, andsample won’t join together if they doview spread slightly. Don’t have a cookie cutter? Try using the rim of a glass or teacup, and if you’ve misplaced your rolling pin, a bottle makes a great alternative!

round star french closed star . stroopwafel. viennese whirls. florentine. abernethy. amaretti. garibaldi. basic cookie recipe... you will need: method:

250g (8.8oz) butter, softened Mix 250g (8.8oz) softened butter and 140g 140g (5oz) caster sugar (5oz) caster sugar in a large bowl with a 1 egg yolk wooden spoon, then add 1 egg yolk and 2 tsp vanilla extract 2 tsp vanilla extract and briefly beat 300g (10.5oz) plain flour to combine.

Sift over 300g (10.5oz) plain flour and stir makes: about 30 cookies until the mixture is really well combined – prep time: 5 minutes you can get messy at the end and get your baking time: 15 minutes hands in at the end to give everything a good mix and press the dough together. This simple recipe for cookie dough can be adapted to suit your tastes- experiment with different shapes and flavours... Have fun! Chocolate & Hazelnut Cookies Salted Caramel + chocolate Cookies spread + chopped + toasted caramels hazelnuts + pinch of sea salt

sample viewPeanut Butter Cookies + your favourite peanut butter +salted roasted peanuts

Oatmeal Cookies Chocolate Chip Cookies + rolled + + chunks of white / milk / chocolate

coffee kisses. coconut . . anzac . bath oliver. millionaire’s shortbread. vegan tips...

Egg replacements. try mashing up a or mix ground flax seeds with water. experiment with different options to find a replacement that gives you the results you’re looking for in your bakes.

Aquafaba. the liquid in a can of chickpeas. this is another great alternative to eggs - roughly 3 tbsp of aquafaba replaces one egg in baking... don’t worry, any chickpea taste evaporates once cooked!

A lot of non-dairy can be sweetened or flavoured. the plain, un-sweetened varieties allow you to have more control and flexibility in your bakes when adding your own flavourings.

It’s important to consider the consistency of the non-dairy milk. soy milk is the most similar in consistency to cow’s milk. coconut milk is thicker and tends to be quite thin.

Coconut oil can be substituted one-to-one for margarine.

Honey is not vegan. you can easily substitute this - just replace it with an equal amount of maple syrup or agave syrup. Egg substitutes:sample view 4tbsp 4tbsp 4tbsp 1/2 vegan silken apple banana yoghurt tofu sauce

try in try in brownies try in birthday cakes try in

stevia. pure organic maple syrup. medjool dates. bran. ground flax. coconut flour. cacao. basic vegan recipe... you will need: method:

3–4 very ripe (about Preheat the oven to 180C/160C Fan/Gas 4. 325g (11.4oz) peeled weight), mashed using a fork Grease and line the base and sides of a 100g (3.5oz) soft light 900g/2lb loaf tin with baking parchment. brown sugar 300g (10.5oz) self-raising flour Put the mashed bananas in a large bowl and 100g (3.5oz) sultanas add the sugar, flour, sultanas, pecan nuts (if 1 tsp ground mixed spice using), mixed spice and baking powder. 1 tsp baking powder 150ml (5fl oz) sunflower oil, Mix lightly with a wooden spoon until roughly plus extra for greasing combined, then add the oil and beat together well. serves: 10 Spoon the cake batter into the prepared tin prep time: less than 30 minutes and smooth the surface. Bake for 55–60 baking time: 1-2 hours minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but Add some chopped pecan nuts if you like for a bit of crunch. clean.

Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire samplerack and leave to coolview for around an hour before serving.

puréed pumpkin. butternut squash. psyllium husks. vinegar. coconut oil. my cookie designs...

sample view my designs...

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could you use these nozzles to decorate with? man template

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· trace around me · cut out · use as a template for your gingerbread men! my designs

sample view my baking checklist...

sample view recipe serves: baking time: you will need: method:

sample view recipe serves: baking time:

you will need: method:

sample view tips: baking successes / failures

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recipe date recipe date

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recipe date my scrapbook...

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bakery reviews. cafes i want to visit. menus. labels. souvenirs. bills. photographs. sample view

napkins. recipes. cake decorations. flavour ideas. baking inspiration. packaging ideas.