Allan Bakes Really Good Treats

Allan Teoh

Description

Following the success of AllanBakes Really Good Cakes, Allan continues to delight home bakers and baking aficionados with a new collection of recipes for more no-frills home-baked treats including crisp and chewy cookies, light and buttery tarts, and golden tea cakes. A self-taught baker who continues to bake all his creations personally at the two cafe-cum-cake shops he runs, Allan provides the necessary detail and steps to guide you through each recipe, ensuring that you will have as much fun serving and biting into these treats as you will have baking them.

Sujets

• Cakes
• Cake
• Cake (gâteau)

Informations

• Publié par: Marshall Cavendish International
• Date de parution: 20 mars 2013
• Nombre de lectures: 0
• EAN13: 9789814484947
• Langue: English
• Poids de l'ouvrage: 6 Mo

Extrait

AllanBakes
Really
Good Treats

AllanBakes
Really
Good Treats
with tips and tricks for successful baking
Allan Albert Teoh
Editor : Lydia Leong
Designer : Bernard Go Kwang Meng
Photographer : Liu Hongde, Hongde Photography
Copyright 2013 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine
An imprint of Marshall Cavendish International
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: [phone] Fax: [phone] E-mail: [e-mail] Online bookstore: http://www.marshallcavendish.com
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Offices:
Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia
Marshall Cavendish is a trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing-in-Publication Data
Teoh, Allan Albert.
AllanBakes really good treats : with tips and tricks for successful baking / Allan Albert Teoh. - Singapore : Marshall Cavendish Cuisine, 2012.
p. cm.
eISBN : 978 981 4484 94 7
1. Baking. 2. Confectionery. 3. Pastry. I. Title.
TX763
641.71 - dc23 OCN820489918
Printed in Singapore by KWF Printing Pte Ltd

To my nephews, Nicholas Chia Songzhi and Ryan Chia Songcheng - thank you for bringing so much meaning into your bachelor uncle s otherwise mundane life.

Acknowledgements 10
Introduction 12
Equipment 14
Ingredients 20
Crisp Crumbly 28
Light Buttery 46
All in the Crust 66
Delicate Chewy 94
Sweet Perfection 112
Weights Measures 144
First and foremost, I would like to thank the team from Marshall Cavendish International (Asia), especially Lydia Leong and Bernard Go, for making this second book of mine a success. My appreciation also goes to Liu Hongde, the photographer, who captured all the treats in this book with such mouth- watering detail. Not once did he lament about having to stay late to complete each day s work.
I would also like to take this opportunity to thank the following individuals for their invaluable help, time and patience accorded to me for the past year while I was writing this book. Without their support, I would never have been able to complete it.
My good friend, Forest Leong, for her advice and reminders to always look beyond the impossible.
My buddies, Lay Yen, May, Sandy, Jessie, Patrick, Sit Tong, Phyllis, Soon Teck and Gladys for their assistance and encouragement during the difficult times I faced.
My god-daughters, Praveena d/o G Selvaraj and Karlpana d/o G Selvaraj for their constant reminders for me to be happy.
Joyce Seah and her team for testing the recipes in this book over and over to ensure that they all work.
Zep (of Salonz), Roselind and Alicia (of Forever Living Products) for making me look good in the pictures.
My customers, relatives and associates who listened, looked and tasted, and provided invaluable feedback on the recipes in this book.
Allan Albert Teoh

When I first took up baking more than three decades ago, I didn t attend classes or come under the tutelage of some master baker. Instead, I went through many cookbooks and tried countless of recipes to learn the techniques behind the different types of cakes, cookies and other baked treats. I spent hours testing and working with the recipes until I understood how to turn out a perfect product.
The time I spent learning and researching wasn t without frustration as I would sometimes find recipes that did not provide enough information to see me through the baking process. That was when I realised how important it is to have a well-written recipe especially when one is new to baking or unfamiliar with the recipe.
Although some of the recipes in this book may look long and wordy, I have written them this way so they are easy to understand and follow. The recipes will also provide all the necessary information and guidance as you try them out.
In creating these recipes, I have varied the ingredients and methods so you can test out the different recipes and mix and match them to find what suits you best. Once you master these recipes, you should also be able to add your own variations and create recipes to call your own!
Baking is all about patience and practice. Together with a healthy dose of passion, and of course quality ingredients, you ll be having fun churning out trayfuls of treats baked to golden perfection in no time!
Happy Baking!

Baking Pans
Invest in good quality baking pans as this will ensure more even baking to help you achieve the best results. Choose light coloured pans over dark coloured pans as darker colours tend to conduct more heat, causing the base of your baked product to brown more quickly. The recipes in this book require a range of pans including tart tins, springform pans (for cheesecakes), madeleine trays, small cake pans and baking trays.
Baking Paper
Also known as baking parchment, baking paper is used to line baking pans or trays to ensure the easy release of the baked product from the pan or tray. It also makes for easy cleaning. If baking paper is not available, use aluminium foil.
Cutters
These come in all shapes and sizes and are useful for cutting cookie or pie dough and scones. Cutters should have a sharp edge for cutting through dough easily. Dust the cutter with flour before using to prevent the dough from sticking.
14

Food Processor
A food processor usually has different blades and attachments that enable the machine to perform the different functions of blending, grating and chopping. This is a useful gadget for baking. Choose one with a powerful motor that will enable you to work with even the hardest of nuts.
Grater
Available in various forms, as a flat grater or box grater, this handheld kitchen utensil allows you to grate or shred ingredients into coarse, medium or fine pieces. Grater-zesters are also available which allow you to grate citrus zest and chocolate into extra fine pieces.
Kitchen Scale
If possible, get a digital kitchen scale as it would offer more precise measurements, especially when working with small quantities. Always place the empty container on the scale, then set the scale to zero before placing the ingredients in to be weighed.
16
Measuring Cups
Liquid measuring cups allow you to measure liquids. Place the measuring cup on a flat surface and pour in the liquid until it reaches the desired mark/level. It is important that you take the reading at eye level to ensure accuracy.
Dry measuring cups usually come in a set of four: cup, cup, cup and 1 cup. They are used for measuring dry ingredients such as sugar and flour. Fill the dry measuring cup right up to the top, then level it off across the top with a knife. Do not compact the ingredient into the cup.
Measuring Spoons
Measuring spoons usually come in a set of six: tsp, tsp, tsp, 1 tsp, Tbsp and 1 Tbsp. Measuring spoons can be used to measure both dry and wet ingredients.
Mixer (Handheld or Stand Mixer)
Mixers make baking tasks like creaming and whipping easier, but there are many brands of mixers available and different brands means different speeds, so get to know your own mixer. Stand mixers are heavy-duty machines and they usually come with a paddle, whisk and/or dough hook. Handheld mixers are not as sturdy as stand mixers but they are great for small jobs like mixing and whipping ingredients that require being heated in a water bath or on a stove.
17
Mixing Bowls
It is useful to have different sizes of mixing bowls on hand. Having the right size of bowl for a particular recipe is important as it will help reduce the time needed to mix, beat or whisk the mixture. Mixing bowls can be made of plastic, glass or stainless steel. Of these three types, stainless steel is the easiest to clean and is most suitable when whipping egg whites where a grease-free and chilled bowl will yield the best results.
Piping Bags and Piping Tips
Also known as pastry bags and pastry tips, these baking tools are readily available from baking supply stores. You can choose between reusable and disposable piping bags, but disposable piping bags make cleaning up less of a hassle. There are many different types of piping tips available, from plain round to star and flower tips, in various sizes. Piping tips are used for piping decorative icing or pastry cream onto baked products and are also useful for piping cookie or cake dough, meringue and choux pastry. Have fun experimenting with the different tips. For piping dough and pastry, my preference is to use large round or star tips.
Rolling Pin
Rolling pins come with or without handles and can be made of wood or metal. Rolling pins are useful for rolling out dough as well as f