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Being a skillful and creative cook does not necessarily make you a good baker. The art of baking depends on an eye for detail, exact measurements and sometimes even the temperature of a single ingredient. It is important to understand how to make the right dough and how to work with it. Once the cake, baguette or quiche is sitting in the oven, it would be very difficult to make adjustments. Delicious Baked Goods gives detailed instructions for all ten basic types of dough and focuses on the aspects essential to success: How you get cake batter to drop off the spoon, how satiny and shiny the perfect strudel dough is supposed to look like and how kneading yeast dough long enough produces great results. The book features recipes catering to both sweet and salty-loving palates, helping you make fragrant croissants, moist cakes, light and fluffy cream puffs, heavenly strudels, tortes/cream gateaux you can be proud of as well as delicate meringues.