By DK Publishing
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Extra resources for 101 Essential Tips: Baking
This includes the environment (the kitchen and the work surface), any tools (from a rolling pin to your hands), and, of course, the pastry itself. Marble boards are ideal for rolling out pastry because they tend to remain cool. COOL IS THE WORD Roll out chilled pastry on a lightly ﬂoured surface with a good rolling pin, and apply a gentle pressure to achieve an even surface. 46 Pies & Tarts HOW TO BIND PASTRY FOR A RICHER EFFECT Although pastry is commonly made with water, it is also possible to bind it with anything from sour cream to milk for a different effect.
31 Frosting & Finishing CREATING A SMOOTH TOP LAYER FOR FROSTING When making a layered sponge cake, instead of creating two layers out of one thick sponge (see Tip 45), which can be quite tricky, bake two separate sponges. The domed surface of a well-risen cake can be hard to decorate. However, some simple trimming and careful selection can banish any unevenness in minutes, giving your cake the best surface for frosting. 1 Let the sponges rest for at least 5 minutes in their pans; this allows them to set up and makes them easier to remove.
Be careful not to burn your hands Pastry is easy to work while hot 50 2 Gently pour the hot melted fat and water into the well. 3 Use a wooden spoon to stir the mixture together until it is well combined. Pies & Tarts HOW TO TRANSFER PASTRY INTO A PIE PAN After you have made and rolled out your pastry, you will have to transfer it from the work surface to a pan. This can be a tricky business, because pastry can break if it is picked up incorrectly. However, the simple method illustrated here will ensure that pastry can be moved quickly and successfully every time.
101 Essential Tips: Baking by DK Publishing