Martha Stewart - Baking Handbook

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FOLDING IN BEATEN EGG WHITES To combine egg whites with a heavy base, gently fold in about one-third at a time: Cut a spatula through the center of the mixture, sweep up the side of the bowl, and turn spatula over. Repeat, rotating bowl as you go, until just combined.
WHISKING TO COMBINE When a recipe calls for combining dry ingredients in a mixing bowl, whisk them just until the lumps are removed and the mixture has an even appearance.
Page 3 and 4: Copyright © 2005 by Martha Stewart
Page 6: A LETTER FROM MARTHA GENERAL BAKING
Page 10 and 11: GENERAL BAKING TIPS Read a recipe a
Page 12 and 13: GENERAL BAKING EQUIPMENT 1 Kitchen
Page 14 and 15: 11 Bowl scraper This inexpensive pl
Page 16 and 17: 1 Rolling pin Look for a wooden pin
Page 18 and 19: 1 Parchment paper This heat-resista
Page 20 and 21: GENERAL BAKING TECHNIQUES CHOOSING
Page 22 and 23: MEASURING FLOUR Employ the dip and
Page 24 and 25: MEASURING PANS The right size is im
Page 28 and 29: WHIPPING CREAM To whip heavy cream,
Page 30 and 31: ADDING LEMON TO CARAMEL When making
Page 32 and 33: GENERAL BAKING TECHNIQUES CHOPPING
Page 34 and 35: ASSEMBLING A PASTRY BAG 1. To fit a
Page 37 and 38: Baking Powder Biscuits Buttermilk B
Page 39 and 40: Top to bottom: Baking Powder Biscui
Page 41 and 42: Cream Cheese and Chive Biscuits
Page 43 and 44: Clockwise from bottom left: Date-Br
Page 45 and 46: Left to right: Chocolate Scones, Cu
Page 47 and 48: Top to bottom: Pumpkin Bread, Banan
Page 49 and 50: Irish Soda Bread
Page 51 and 52: Classic Crumb Cake
Page 53 and 54: Top to bottom: Brown Sugar Pound Ca
Page 55 and 56: TIPS Don’t overmix ingredients or
Page 57 and 58: Simple Baked Goods EQUIPMENT 1 Bund
Page 59 and 60: Simple Baked Goods TECHNIQUES MAKIN
Page 61 and 62: CUTTING OUT BISCUITS A lightly flou
Page 63 and 64: SLASHING SODA BREAD A very sharp pa
Page 65 and 66: FILLING MUFFIN CUPS Prepared pans a
Page 67 and 68: BAKING POWDER BISCUITS MAKES 1 DOZE
Page 69 and 70: BUTTERMILK BISCUITS MAKES 1 DOZEN T
Page 71 and 72: CREAM CHEESE AND CHIVE BISCUITS MAK
Page 73 and 74: SPICY CHEESE BISCUITS MAKES 10 Swee
Page 75 and 76: BLUEBERRY MUFFIN HOW-TO Tossing the
Page 77 and 78:
PLUM COFFEE-CAKE MUFFINS MAKES 10 Y
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DATE-BRAN MUFFINS MAKES 1 DOZEN Be
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CURRANT SCONES MAKES 16 Sanding sug
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OAT AND DRIED APRICOT SCONES MAKES
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CHOCOLATE SCONES MAKES 6 These scon
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FENNEL AND GOLDEN-RAISIN SCONES MAK
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BANANA-NUT BREAD MAKES TWO 9-BY-5-I
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FIG-WALNUT BREAD MAKES TWO 9-BY-5-I
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CORNBREAD MAKES ONE 8-INCH SQUARE S
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CHERRY-STREUSEL COFFEE CAKE MAKES O
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CLASSIC CRUMB CAKE MAKES ONE 13-BY-
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Preheat the oven to 350°F. Butter
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PEAR CHIPS HOW-TO 1. A pear is very
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GLAZED LEMON POUND CAKES MAKES TWO
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BROWN SUGAR POUND CAKES MAKES TWO 8
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MARBLEIZING HOW-TO 1. Spoonfuls of
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Chocolate Shortbread Fingers Cranbe
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Left to right: White Chocolate-Butt
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Black and White Cookies
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Sugar Cookies
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Breton Biscuit
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Savory Caraway-Cheese Crisps
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Clockwise from top left: Pignoli Co
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Torta Sbrisolona
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Top to bottom: Lime-Glazed Cookies
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Top to bottom: Grapefruit Sandwich
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Coconut-Pecan-Caramel Sandwich Cook
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Fudgy Chocolate Brownies
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Shortbread Fingers
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Chocolate Shortbread Fingers
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Left to right: Anise-Almond Biscott
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Left to right: Chocolate Florentine
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formed, place them on a parchment-l
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7 Wooden skewers Skewers are effect
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Cookies TECHNIQUES FORMING DROP COO
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STORING COOKIES Cookies are layered
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SHAPING REFRIGERATOR COOKIE DOUGH 1
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CHOCOLATE CHUNK COOKIES MAKES ABOUT
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WHITE CHOCOLATE-BUTTERSCOTCH COOKIE
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BLACK AND WHITE COOKIES MAKES ABOUT
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GINGERBREAD MEN MAKES ABOUT 2 DOZEN
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SUGAR COOKIES MAKES ABOUT 3 DOZEN Y
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RUGELACH MAKES 4 DOZEN First brough
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BRETON BISCUITS MAKES ABOUT 2 DOZEN
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SEVILLE OLIVE-OIL WAFERS MAKES ABOU
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SAVORY CARAWAY-CHEESE CRISPS MAKES
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GRAHAM CRACKERS MAKES 4 DOZEN The d
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PIGNOLI COOKIE HOW-TO Balls of almo
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NUT CRESCENTS MAKES ABOUT 30 It’s
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GINGERSNAPS MAKES ABOUT 5 DOZEN The
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In the bowl of an electric mixer fi
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ICEBOX BUTTER COOKIES MAKES ABOUT 5
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LIME-GLAZED COOKIES MAKES ABOUT 3 D
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COCONUT-MACADAMIA NUT COOKIES MAKES
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SPICE SANDWICH COOKIES MAKES ABOUT
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MAKES ENOUGH TO FILL 1 DOZEN SANDWI
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minutes. Repeat with the remaining
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GRAPEFRUIT SANDWICH COOKIES MAKES 1
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PEANUT BUTTER SANDWICH COOKIES MAKE
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CHEESECAKE THUMBPRINTS MAKES ABOUT
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COCONUT-PECAN-CARAMEL SANDWICH COOK
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MAKES ENOUGH TO FILL ABOUT 3 DOZEN
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can stack the parchment and dough.)
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FUDGY CHOCOLATE BROWNIE HOW-TO Dust
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to combine. Transfer caramel to a h
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JAM CRUMB BARS MAKES 25 These bars
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SHORTBREAD FINGERS MAKES 22 These a
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WHEATMEAL SHORTBREAD HOW-TO After p
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CRANBERRY-PISTACHIO BISCOTTI MAKES
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ANISE-ALMOND BISCOTTI MAKES ABOUT 4
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CHOCOLATE-HAZELNUT BISCOTTI MAKES A
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PALMIER HOW-TO 1. A large piece of
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CHOCOLATE FLORENTINES MAKES 5 DOZEN
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almond mixture (batter will be pink
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Cakes INTRODUCTION Whether for a bi
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Coconut Cake
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Old-Fashioned Berry Layer Cake
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Devil’s Food Cake with Mint Choco
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Clockwise from top left: Maple-Waln
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Pecan-Apricot Torte
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Ricotta Cheesecake
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Apricot-Cherry Upside-Down Cake
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Blackberry Roulade
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Financiers
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Petits Fours
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Cannelés
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Fruitcake
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Martha’s Birthday Cake
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Mocha-Pistachio Wedding Cake
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Mocha-Pistachio Wedding Cake
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For even baking, always rotate cake
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7 Tart ring This bottomless ring is
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Cakes EQUIPMENT 1 Pastry bag Pastry
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1 Pastry bag 2 Plastic coupler 3 Pa
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TRIMMING LAYERS A long serrated kni
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FILLING THE CAKE After it has been
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PASTRY TIPS Decorating tips come in
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Follow instructions for Yellow Butt
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Using a serrated knife, trim the to
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pans. Invert cakes onto the rack; p
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Divide batter between pans, and smo
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pan occasionally, until sugar is ca
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Divide batter between prepared pans
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APPLE-SPICE LAYER CAKE MAKES ONE 6-
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3 tablespoons sugar 1 teaspoon unsa
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3 large egg yolks 1 cup pure maple
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container in the refrigerator for u
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ONE-BOWL CHOCOLATE CUPCAKES MAKES 2
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WHITE CUPCAKES WITH STRAWBERRY BUTT
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LINZERTORTE MAKES ONE 9-INCH CAKE T
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PECAN-APRICOT TORTE MAKES ONE 9-INC
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NEW YORK-STYLE CHEESECAKE MAKES ONE
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RICOTTA CHEESECAKE MAKES ONE 9-INCH
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guiding it with a spoon and letting
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spatula. Gently fold in remaining e
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eserved mango round in the center o
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towel; carefully lift off pan and p
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towel). Wrap with the towel; refrig
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process cocoa powder and 2 ounces f
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cakes onto rack to cool completely.
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cake tester inserted in the center
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PAVLOVA HOW-TO 1. Spoonfuls of the
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CANNELÉ HOW-TO The batter for thes
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LEMON MADELEINE HOW-TO A pastry bag
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sugar on medium speed until light a
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Using a serrated knife, trim tops o
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MARTHA’S BIRTHDAY CAKE MAKES ONE
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In the heatproof bowl of an electri
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MOCHA-PISTACHIO WEDDING CAKE SERVES
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glass of hot water, and dry it with
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together the egg whites and sugar u
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Classic Apple Pie Fourth of July Bl
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Classic Apple Pie
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Gooseberry Pie
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Peach, Apricot, and Cherry Pie
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Slab Pie
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Banana Cream Pie
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Rum-Raisin Pie
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Rhubarb Tart
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Pistachio Tartlets with Crème Fra
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Fruit Curd Tartlets
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Cherry-Frangipane Galette
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Apricot-Blackberry Galette
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Tomato Tart
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Corn and Shiitake Tart
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Dried Peach and Goat Cheese Galette
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Plum-Oat Crisp
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TIPS When making pie dough, it is e
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Pies, Tarts, Cobblers, and Crisps E
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Pies, Tarts, Cobblers, and Crisps E
Page 381 and 382:
Pies, Tarts, Cobblers, and Crisps T
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FITTING PIE DOUGH The pie dough is
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TRIMMING TART DOUGH Tart dough is d
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BLIND-BAKING SINGLE-CRUST PIES AND
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CLASSIC APPLE PIE MAKES ONE DOUBLE-
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FOURTH OF JULY BLUEBERRY PIE MAKES
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GOOSEBERRY PIE MAKES ONE DOUBLE-CRU
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PEACH, APRICOT, AND CHERRY PIE MAKE
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MAKES ENOUGH FOR ONE 9-INCH PIE We
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SLAB PIE HOW-TO 1. The rolled-out p
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Whisk a quarter of the hot milk mix
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BANANA CREAM PIE HOW-TO A layer of
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within ¼ inch of the top of the pa
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RUM-RAISIN PIE MAKES ONE 9-INCH SIN
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PUMPKIN PIE MAKES ONE 9-INCH SINGLE
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PECAN PIE MAKES ONE 9-INCH PIE If y
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RHUBARB TART MAKES ONE 9-INCH TART
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together into a ball. Flatten to fo
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PISTACHIO TARTLET HOW-TO Rounds of
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itself with the skin side up. Wrap
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altogether.) Using a kitchen torch,
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Candied Key Lime Slices, and serve
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CHERRY GALETTE HOW-TO 1. Puff pastr
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TARTE TATIN HOW-TO Apple pieces are
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2 sticks (1 cup) unsalted butter, c
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POTATO TARTE TATIN HOW-TO Thinly sl
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Raise oven temperature to 450°F. W
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(leave about ¼ inch of space betwe
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20 to 25 minutes. Cool slightly on
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dough strips on top to form a latti
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the cooled tart shell. Arrange peac
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PLUM-OAT CRISP SERVES 8 TO 10 This
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RASPBERRY-RHUBARB BISCUIT COBBLERS
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Olive-Oil Bread Honey Whole-Wheat B
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Olive-Oil Bread
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Pullman Bread
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Cinnamon-Raisin Bread
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Brioche
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Panettones
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Fougasse
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Bagels
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Parker House Rolls
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Top to bottom: Focaccia and Dried-F
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Ciabatta
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Pissaladière
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Sticky Buns
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Croissants
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Baba au Rhum
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Chocolate Babka
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chance to relax and makes shaping e
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The pans are available in black and
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Yeasted Baked Goods TECHNIQUES WORK
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TESTING FRESH YEAST Fresh yeast, al
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With a lame or a razor blade, make
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Bake, rotating pans halfway through
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Transfer pan to a wire rack to cool
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prepared baking sheet, seam side do
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Make the filling: Combine sugar and
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the other. On a lightly floured sur
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CHALLAH MAKES ONE 18-INCH LOAF Chal
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PANETTONES MAKES 2 LOAVES Our versi
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BAGUETTES MAKES TWO 16-INCH LOAVES
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FOUGASSE MAKES ONE 14-INCH LOAF Thi
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Turn out dough onto a piece of plas
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will comfortably fit without touchi
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PARMESAN-ROSEMARY CRACKERS HOW-TO A
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melted butter over top of each roll
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In a small bowl, whisk together the
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Return dough to a well-floured surf
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ROASTED-TOMATO BREAD MAKES ONE 17-B
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PIZZA MARGHERITA MAKES TWO 12-INCH
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PIZZA SAUCE ENOUGH FOR TWO 12-INCH
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¾ cup warm water (110°F) ½ teasp
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can also be frozen, tightly wrapped
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form the pinwheel shapes, every oth
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CHEESE DANISH HOW-TO 1. The top rig
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APRICOT BOW TIE HOW-TO 1. Two apric
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STICKY BUNS MAKES 1 DOZEN Baking th
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SUGAR BUNS MAKES 20 These sugar-dus
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CROISSANTS MAKES 2 DOZEN If using d
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folded over the butter package, and
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BABA AU RHUM MAKES 1 DOZEN These ca
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KOUIGN AMANS MAKES 18 The kouign am
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CHOCOLATE BABKAS MAKES 3 LOAVES A b
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1⅔ cups confectioners’ sugar 1
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Pastries INTRODUCTION Who hasn’t
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Clockwise from top left: Chocolate
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Lemon-Blueberry Napoleons
Page 562 and 563:
Fruit Turnovers
Page 564 and 565:
Poppy Seed-Parmesan Cheese Straws
Page 566 and 567:
Cherry-Cheese Strudel
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shorter than it is for a convention
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The batter will be smooth and shiny
Page 572 and 573:
faces right, like a book. (This com
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7. The butter package is shaped int
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CREAM PUFFS MAKES 3 DOZEN Once the
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CHOCOLATE ÉCLAIRS MAKES 32 The Fre
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PROFITEROLES MAKES 3 DOZEN The past
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egg white, a little at a time, unti
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emaining pastry strip, pressing gen
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LEMON-BLUEBERRY NAPOLEON HOW-TO 1.
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PITHIVIERS MAKES ONE 9-INCH TART Th
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FRUIT TURNOVERS MAKES 8 Turnovers a
Page 593 and 594:
POPPY SEED-PARMESAN CHEESE STRAWS M
Page 595 and 596:
SFOGLIATELLE MAKES ABOUT 20 These p
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CHERRY-CHEESE STRUDEL MAKES ONE 24-
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STRUDEL HOW-TO 4. Sweetened cream c
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Frostings and Glazes STORAGE TIP If
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thermometer, about 2 minutes. Attac
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BASIC CARAMEL MAKES 1½ CUPS This r
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GRAPEFRUIT CURD MAKES 2 CUPS 8 larg
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about ½ cup of the hot-milk mixtur
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Toppings and Dough SLAB PIE PÂTE B
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CHOCOLATE CURLS MAKES ENOUGH FOR 2
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CAKE BOARDS (SQUARES AND RECTANGLES
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SPATULAS, HEAT-PROOF SILICONE: Sur
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PASTRY FLOUR: The Baker’s Catalog
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800-648-9894 www.lavenderfarm.com E
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A Almond(s) -Anise Biscotti Butterc
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Pear-Spice Bundt loaves Banana-Nut
Page 629 and 630:
Apricot Bow Ties Baba au Rhum Chees
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toppings and dough Candied Walnuts
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ising, tips for yeast for flatbread
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creaming butter and sugar folding b
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tortes Dobos Torte Linzertorte Peca
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Peach, and Apricot Pie Slab Pie Sou
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aking equipment baking tips bars ba
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shortbread Fingers Fingers, Chocola
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Custard, Lemon Cutters, biscuit Cut
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Chocolate Swiss Meringue Lemon Swis
Page 649 and 650:
Linzer Hearts Linzertorte Spelt Cre
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Measuring spoons Meringue, Swiss. S
Page 653 and 654:
Olive(s) Fennel, and Onion Focaccia
Page 655 and 656:
Whole-Wheat Croissants Pastry bags
Page 657 and 658:
Pâte Brisée Slab Pie Pâte Brisé
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Chocolate Napoleon Fruit Turnovers
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Scale, kitchen Scones Chocolate Cur
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tips for leftover, ideas for using
Page 665 and 666:
Apricot-Cherry Pineapple-Mango V Va
Page 667:
CONVERSION CHART EQUIVALENT IMPERIA
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Martha Stewart - Baking Handbook

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