By DK Publishing
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Extra info for 101 Essential Tips: Baking
Every single aspect of the process—the method, the timing, and even the serving—has to be absolutely correct to produce a perfectly risen dessert. However, with the tips detailed below, making a soufﬂé can become a fairly straightforward technique to master. 1 2 3 4 5 6 7 8 9 A well-greased ramekin, brushed with melted butter, will help the soufﬂé rise evenly. Thoroughly whisk the milk into the roux and heat it slowly, stirring to avoid any lumps. Wait until the mixture is quite cool before beating in the egg yolks, to prevent them from overheating.
Roll and pull each piece of dough until it looks like a fat cigar, about 10in (25cm) long. 60 Add a mixture of activated yeast, water, and a little oil, then bring the dough together. Transfer the dough to a lightly ﬂoured surface, and divide it into equally sized pieces. Wrap each dough cigar around your knuckles, joining it underneath your palm. Knead the dough on a lightly ﬂoured surface for 10 minutes, until it is stretchy and smooth. Roll each piece of dough gently under the palm of your hand until it forms a fat log shape.
NO TIME FOR FROSTING? Baking can be a timeconsuming affair, and sometimes there isn’t the opportunity to cool a cake, frost it, and allow the frosting to set before it is served. However, if time is a concern, you can still present a pretty, unfrosted cake. Simply use stencils to add a decorative edge to a ﬁne dusting of confectioners sugar. TIME-SAVING DECORATION Cut your own shapes and use a small sieve or tea strainer to control the amount of confectioner’s sugar you sprinkle over the ﬁnished cake.