The Baking Answer Book (51 page)

piped cookies,
158
,
158

pressed cookies,
177
–79

slice-and-bake/icebox,
59
,
158
,
158
,
172
–73

corn bread,
126
,
142
–43

Corn Bread, Basic,
142

Add-ons,
143

cornmeal,
141

Corriher, Shirley,
102

Cream Cheese Crust, Apple Tart with,
96
–97

creaming ingredients,
77
,
165
,
165
,
212

cream of tartar,
86
–87

cream puffs,
296
–301,
297
,
297

Cream Puffs, Classic,
298
–99

crisps,
271
–73,
275
,
276

Crispy-Chewy Espresso-Walnut Biscotti,
174
–75

croissants,
279
,
281
–82,
291
–94,
292

croquembouche,
296
,
296

crumb (bread structure),
79
–80

crumb crusts,
270
–71,
271

Crustless Peach-Almond Tart,
247

custard,
245

D

dacquoise,
202
,
208
–9

Daniel Leader’s Ciabatta,
326
–28

Danish,
279
,
282
,
291
,
294
–95

date-nut bread,
144

denaturing process,
88
–89

doneness,
63
,
188
–89

thermometers and,
62
–64

See also
specific baked good

Double Chocolate Cake,
214
–15

dough

Food Processor Pizza Dough,
54

freezing of,
192
,
337

strips, twisted,
289
,
289

See also
specific dough type

E

éclairs,
296
,
300

eggs

air and, as leavener,
80
–81

proteins, shape of baked goods and,
87
–89,
88

at room temperature,
164

safety in handling,
26
–27,
62

sizes of,
28

substitutions,
28
–29

egg whites

whipping,
81
,
84
–87,
204
–5

peaks, whipped,
84
,
84
–85,
205

powdered,
28
–29

emulsifiers,
102

equipment,
38
–74

baking stones,
343
–44,
349

bowls,
73
,
74

bread baking,
349
–50

electronic,
56

food processors,
51
–53

measuring cups,
57
–58

microwave ovens,
56
,
122

mixers,
49
–51,
349

ovens.
See
ovens

parchment paper,
58
–59

for pastry,
279
–80

potholders/oven mitts,
115
–17

rolling pins,
53
,
53

scales,
56
,
350

serrated knives/slicers,
344

silicone mats,
60
–61

thermometers,
62
–65,
63
,
64
,
347
,
350

utensils,
70
,
70
–74,
72
,
349
–350

See also
baking pans; baking sheets

extracts,
37

F

fat

in biscuits and scones,
148

in bread dough,
316

flakiness and,
22
,
98
–99

reducing in recipes,
135
–36

solid vs. liquid,
100

texture and,
23
,
94

See also
butter; lard; shortening

fermentation period,
313

filo/fillo dough.
See
phyllo dough/pastries

flakiness

biscuits/scones,
148
–49

fat and,
22
,
98
–99

piecrusts,
249
–50

techniques for,
98
–99

turning dough and,
281
–82

flour,
7
–13

all-purpose,
7
–8,
128
,
148

bread flour,
7
,
311

cake flour,
7
,
128
,
129
,
199
–200

organic flour,
11

pastry flour,
199
–200

protein content,
93
–95,
95

self-rising,
128
–29

shape of baked goods and,
90

sifting of,
165
–66

Southern brands of,
148

specialty flours,
12
–13

“stone ground,”
9
–10

substitutions,
7
–8,
9
,
128
–29,
133
,
148

as thickener in pies,
261
–62

unbleached/unbromated,
10
–11

wheat kernel and,
8
,
8

whole-wheat,
8
–9,
133

See also
gluten

Flourless Chocolate Cake for Beginners,
226
–27

“folding” process,
209
–10,
209

Food Processor Pie Dough,
55

Food Processor Pizza Dough,
54

Food Processor Puff Pastry,
286
–87

food processors,
51
–53,
151

frangipane,
246
,
275

freezing,
101
–2

biscuits/scones,
155

breads,
144
,
348

cakes,
239

cookies,
191
–92

cream puffs,
301

croissants,
293
–94

Danish,
295

dough and batter,
133
,
192
,
337
–38

phyllo pastries,
305
–6

pies,
273

frosting

buttercream frosting,
210

of layer cake,
234
–35,
235

See also
pastry bags

fruit,
137
–38,
263
–69,
270
,
272
–73

apples,
258
–59

baked dessert glossary,
276

cherries,
263
–65,
264

citrus fruit/juice,
71
,
98
,
268
–69

crisps, topping for,
271

desserts, baked,
276

frozen berries, using,
138

IQF fruit,
263
,
272

pumpkin,
266
–68

G

gluten,
12
,
94
,
230
,
311
,
312
–13,
313

salt and,
92
,
318

shape and,
90

yeast and,
79
–80

greasing baking pans,
23
–24,
44
,
187
,
195
–97

H

Half-Pound Cake,
82
–83

HearthKit oven inserts,
113
,
113

high-altitude baking,
351
–55

high-heat baking,
153

honey,
19
–20

I

ingredients,
1
–37

acidic ingredients,
98

handling and texture,
94
,
159

measuring,
159
,
316
–17

temperature of,
149
,
151
,
198
–99,
282

tenderizing,
93
–95,
98

See also
specific ingredient

Irish soda bread,
126
,
139

K

Key limes,
268
–69

kneading.
See under
bread dough

L

lactobacilli,
322

lard,
249

leavening

high-altitude baking and,
355

methods of,
76
–81

starters, preferment,
321
–29

See also
chemical leaveners; yeast

lemon juice,
98

limes, for pies,
268
–69

loaf

breads,
342

pans,
39
,
342
,
342
,
350

well-risen,
139
,
139

low-fat recipes,
135
–36

Low-Fat Wheat-Bran Muffins,
136

low-temperature baking,
182

M

macaroons,
186

maple syrup,
20

margarine,
22
–23

McGee, Harold,
101

measuring cups,
57
–58

meringue,
207
–9,
208
,
269

cake layers,
202
,
224

cookies,
181
–82,
182

mushrooms,
207
–8,
208

piping,
158
,
158

powder,
28
–29

See also
dacquoise

Mesnier, Roland,
50
,
283

metric equivalents,
356
–
57

microwave ovens,
56

baking in,
122

softening ingredients in,
17
,
163
–64

Microwave Sticky Toffee Pudding Cake,
120
–21

milk,
24
–26.
See also
buttermilk mixers/mixing,
49
–51