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The Primrose Bakery Book
Martha Swift Lisa Thomas
Primrose Bakery to nie tylko cukiernia ale tez sposob na zycie. Od sniadaniowych crossantow, przez owocowe ciasta przy popoludniowej kawie lub ciasta z kremem na podwieczorkowej herbacie az do ich wyrobu firmowego czyli CUPCAKES. Od czasu gdy Martha i Lisa prowadza cukiernie na Primrose Hill zdobyły liczne grono wyznawcow. Ich ciasta sa unikalne a przede wszystkim przepyszne. Zaczynajac od malinowch i kokosowych muffinek, przez ciastka z polewa z bialej czekolady az po potrojnego ciasta z karamelowa polewa. Lojalni klienci potwierdzaja ze ksiazka zdradza wiele sekretow ale i tak przychodza do cukierni gdyz to ich droga w zyciu. Pozwolic sobie na troche przyjemnosci. "The Primrose Bakery Book" jest przepiekna i zawiera 80 ilustrowanych przepisow. Martha i Lisa rozpoczely swoja przygode z cukiernia w kuchni jednej z nich stad wiedza jak wazne jest by prosty przepis wniesc na nowy poziom i by wciaz pozostawal on prosty w przygotowaniu.
Hardcover: 240 pages
Publisher: Square Peg (29 Sep 2011)
Language English
ISBN-10: 022[zasłonięte]688X
ISBN-13: 978-[zasłonięte][zasłonięte]40868
Product Dimensions: 25 x 19.4 x 2.6 cm
MAKES 12 REGULAR OR 36 MINI CUPCAKES
INGREDIENTS
110g (4oz) unsalted butter, at room temperature
225g (8oz) caster sugar, preferably golden
2 large eggs, free-range or organic
150g (5½oz) self-raising flour, sifted
125g (4½oz) plain flour, sifted
120ml (4fl oz) semi-skimmed milk, at room temperature
1tsp good-quality vanilla extract
METHOD
Preheat the oven to 180C/160C (fan)/gas 4 and line a 12-hole muffin tray or 3 x 12-hole mini muffin trays with cupcake cases.
In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.
In a separate bowl, combine the two flours. Put the milk into a jug and add the vanilla extract. Add one third of the flour to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
Spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 25 minutes (regular size) or 15 minutes (mini size) until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes - it should come out clean.
Remove from the oven and leave on a wire rack to cool. Then ice the cupcakes with a glace icing made with 200g (7oz) of icing sugar and a few tablespoons of water, until it just reaches a pouring consistency.
Add a few drops of food colouring for your desired colour. For a fluffier icing, try the buttercream version below.
Vanilla buttercream icing
Makes enough to ice 15-20 regular cupcakes or about 60 mini cupcakes.
INGREDIENTS
110g (4oz) unsalted butter, at room temperature
60ml (2fl oz) semi-skimmed milk, at room temperature
1tsp good-quality vanilla extract
500g (18fl oz) icing sugar, sifted
Few drops of food colouring (optional)
METHOD
In a large mixing bowl, beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until the buttercream is smooth and creamy.
If you want to colour your buttercream, always start with one drop of colouring and beat. This will be all you need to achieve a very pale pastel hue. Add carefully, drop by drop, and beat after each addition to build up to your desired shade.
How to ice a cupcake
To keep the consistency as smooth as possible, beat the icing with an electric hand beater before starting. Between icing each cupcake, use a knife to stir the icing.
Start by scooping up the most buttercream you can in one go with a palette knife and place it in the centre of the cupcake.
Keeping the knife angled, so that its flat side remains in contact with the buttercream, work the icing to one edge of the cupcake by gently pushing it using small strokes with the knife.
Take another scoop of buttercream icing and repeat step 3, this time pushing the icing out to the opposite edge of the cupcake.
Add one more scoop of icing to the cupcake to bring the edges together, while making a central peak with the remaining icing.
Dip the end of the knife into the centre of the iced cupcake and, in an anti-clockwise direction, drag the knife in a circular motion to create a swirl effect.
Decorate the cupcake. Make sure to put any sprinkles onto the cupcakes as quickly as possible, otherwise the icing will set a little, making it hard for any decoration to stick.
Smacznego:}
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