ROSE’SBAKING BASICS100 ESSENTIAL RECIPES, WITH MORE THAN 600 STEP-BY-STEP PHOTOSROSE LEVY BERANBAUMAUTHOR OF THE CAKE BIBLE“It is my goal to teach and share with all of you many tried and true favorites, now brought to life with instructional photos, as well as new delicious discoveries and exciting new techniques that make baking more fun than ever before.”—ROSE LEVY BERANBAUM, from the introductionRECIPES INCLUDERose’s Chocolate Chip CookiesPeanut Butter and Jelly ThumbprintsWalnut Powder PuffsLemon Butter SquaresGingerbread FolksChocolate Butterscotch ToffeeBasic Chocolate CupcakesCream Cheese Crunch Pound CakeApple Cinnamon Coffee CakeCarrot MuffinsGlazed Mocha Chiffon CakeFlourless Chocolate Almond CakeGlazed Strawberry PieFresh Blueberry Pie“Key Lime” PiePeach CobblerMilk Chocolate Caramel TartButter BiscuitsBasic Hearth BreadBeer BreadJapanese Milk BreadAnd so much more . . .Foreword Introduction Essential Equipment Essential Ingredients COOKIES CAKES PIES AND TARTS BREADS TOPPINGS AND FILLINGS Acknowledgments Index CONTENTS5ROSE’S BAKING BASICSTriple Lemon Velvet Bundt Cake The combination of butter, lemon, and vanilla is one of the most glo-rious ones in the cake realm. This soft, velvety, tender, and lofty cake is contrasted by a crunchy crust and crisp, classic lemon sugar glaze. This is my favorite of all lemon cakes. Baked in two smaller pans, it makes terrific holiday gifts.BATTERunsalted butter270 grams19 tablespoons (2 sticks plus 3 tablespoons)7 (to 11) egg yolks130 grams½ cup (118 ml)lemon zest, finely grated (5 to 6 lemons)18 grams3 tablespoonsfull-fat sour cream242 grams1 cuppure vanilla extract.2½ teaspoons (12.5 ml)bleached cake flour (or bleached all-purpose)312 grams3 cups plus 2 tablespoons (or 2¾ cups), sifted into the cup and leveled offsugar, preferably superfine312 grams1½ cups plus 1 tablespoonbaking powder10.1 grams2¼ teaspoonsbaking soda2.7 grams½ teaspoonsalt3.7 grams½ plus ⅛ teaspoonPREHEAT THE OVEN ··Twenty minutes or longer before baking, set an oven rack in the lower third of the oven.··Set the oven at 350°F/175°C.MISE EN PLACE··30 minutes to 1 hour ahead set the butter and eggs on the counter at room temperature (65° to 75°F/19° to 23°C).··With dish washing liquid, wash, rinse, and dry the lemons and zest them (page 00).SERVES 12 TO 14OVEN TEMPERATURE: 350°F/175°CBAKING TIME: 45 to 55 minutesPLAN AHEAD: For best flavor and texture, complete the cake 1 day ahead. BAKING EQUIPMENT: The pan must be a minimum of 14 cup capacity such as a Nordic Ware anniversary pan 10 to 15 cup capacity (or a 12 cup Bundt pan plus 4 cupcakes). Coat the pan with baking spray with flour. (Do not use an angel food pan because the cake will break apart when unmolding it.)6ROSE'S BAKING BASICSROLLING THE DOUGH AND FITTING IT INTO THE PANRoll the dough from the center outward.Use a flan ring (or a knife) to cut the dough.Rolling the DoughTHE IDEAL TEMPERATURE FOR ROLLING DOUGH IS 60°F/15°C, which is the temperature of a cold air conditioned room. At this temperature, the dough is malleable enough to roll without cracking but cool enough to keep the butter from softening.IF WORKING IN A WARM ROOM, it helps to ice down and dry the countertop. If the dough softens while rolling and becomes sticky, slip a large baking sheet under the dough mat, cover the dough with plastic wrap, and refrigerate it for about 10 minutes before continuing to roll it.MY FAVORITE SURFACE for rolling the dough is the Magic Dough Mat (page 00). Alternatively, use 2 large sheets of plastic wrap, preferably FreezeTite (page 00), or a pastry cloth rubbed with flour. (If using plastic wrap, two or three times during rolling, flip it over, lift off the plastic wrap to prevent it from creasing into the dough, and dust the dough lightly with flour if needed.) I like to use Wondra flour as its particles work like tiny ball-bearings.My Rose’s signature nonstick rolling pin is the most nonstick rolling pin I’ve ever used, and requires very little if any extra flour to keep it from sticking. Alternatively, if you have a wooden rolling pin, a knitted pastry sleeve, slipped onto the rolling pin and rubbed with flour, works well, or rub the wooden rolling pin with flour as needed. Alternatively, you can roll the dough between sheets of lightly floured plastic wrap, flipping it over to reposition the plastic wrap and reflouring as needed.SILICONE “FAST TRACKS” serve as spacers between the counter and rolling pin to ensure an evenly rolled crust and to prevent over-rolling the edges. My preference is to roll the dough just under ¹⁄ 16 inch (³⁄ 32 inch) thick. Roll the dough from the center outward using firm, steady pressure. Lift the dough from time to time as you are rolling and add flour as necessary to keep it from sticking. Before measuring the dough, make sure to lift it from the surface to allow it to shrink in so that it doesn’t retract when set in the pie plate. 7ROSE’S BAKING BASICSTransferring the Dough to the Pie Plate or Tart Pan The easiest way to transfer the dough is to fold it first in quarters. Set the point of the dough at the center of the pie plate and unfold and ease it into the plate. Avoid stretching the dough, or it will shrink back on baking. FOR A DOUBLE CRUST PIE, when lining the pie plate, the bottom crust should come to the outer edge of the pie plate. Then, when draping the top crust over the filling, the top crust will extend far enough so that it can be tucked under the bottom crust, pressed down, and fluted decoratively if desired. To make it easier to transfer, you can slide it onto a baking sheet, cover it with plastic wrap, and refrigerate or freeze it until firm. Moisten the border of the bottom crust by brushing it lightly with water. Slip your hands under the crust to lift it, and place it over the apples. If chilled, allow it to soften for a few minutes to be flexible. Tuck the overhang under the edge of the bottom crust and press down well all along the top, extending slightly past the edge to allow for shrinkage.Making a Border FOR A RUSTIC STYLE, simply press the dough down with your fingers. Alternatively, instead of tuck-ing the top crust under the bottom, press the two together with the tines of a fork and use scissors to cut the excess. Or crimp the dough with your fingers, pressing the dough between your thumb and index finger of one hand into the tip of your index finger of your other hand to create a fluted edge. If the dough softens, either refrigerate it until firm or dip your fingers in flour.Press the dough onto the bottom of the pan.Ease the dough into the plate without stretching it.Press the border into the rim of the pie plate.Fill the dough with weights and blind bake the crust.8ROSE'S BAKING BASICSMAKES ONE 8½ BY 5 BY 4 INCH HIGH LOAFOVEN TEMPERATURE: 350°F/175°CBAKING TIME: 50 to 60 minutesPLAN AHEAD This babka takes a minimum of 6½ hours from start to finish, plus 1½ hours to cool before slicing. It can be refrigerated overnight at different stages, so you won’t need to be home for 6½ hours straight. Plan to make the starter a minimum of 1 hour, up to 4 hours, ahead of mixing the dough.BAKING EQUIPMENT One 9 by 5 inch (7 cup) loaf pan, lightly coated with nonstick cooking spray, lined width-wise with a strip of parchment overhanging the long edges by a few inches, and coated again with nonstick cooking spray (preferably a nonstick pan, as the sugar caramelizes on the pan bottom and sides) A cast-iron skillet lined with aluminum foil (to prevent rusting) or a cake panBabka Swirl LoafEveryone loves babka, an egg- and butter-rich dough spiraled with a cinnamon sugar filling that is a cross between a pastry and a bread. The supple, silky dough is a pleasure to work with.DOUGH STARTER (SPONGE)water89 grams¼ cup plus 2 tablespoons (88 ml)Gold Medal bread flour, or half other bread flour and half unbleached all-purpose flour49 grams¼ cup plus 2 tablespoons (lightly spooned into the cup and leveled off) nonfat dry milk, preferably King Arthur Baker’s Special 17 grams1½ tablespoons (3 tablespoons if other brands)instant yeast3.6 grams1⅛ teaspoonsMISE EN PLACE··A minimum of 1 hour ahead, set the butter for the dough on the counter at room temperature (65º to 75ºF/19º to 24ºC).··Into two separate small bowls, weigh or measure the water for the starter and for the dough and cover them.··Into a 1 cup measure with a spout, weigh or measure the eggs. Whisk lightly and pour 25 grams (1½ tablespoons/22.5 ml) through a strainer into another cup. Cover both cups and refrigerate.MAKE THE DOUGH STARTER (SPONGE)1. In the bowl of a stand mixer, place the water, flour, dry milk, and yeast. Whisk by hand for about 2 minutes, until very smooth, to incorporate air. The sponge will be the consistency of a thick batter.2. Scrape down the sides of the bowl. Cover with plastic wrap and set the sponge aside while you make the flour mixture.(continued)9CHAPTER TITLENext >