Probably available again from the end of November!
The book is sent by cynthia. Gladly personalized by name.
With over 10% price advantage!
Special features | BAKING PAN
- Professional quality from anodized aluminum
- Optimal heat distribution and non -stick effect
- 25 years of guarantee
- Made by hand in England
- Easy handling for a perfect baking result
- The aluminum is sealed by the anodization and can therefore not get into the food. The use is absolutely safe.
Description | BAKING PAN
The guarantee that nothing gets stuck in the box again. Because by the lifting floor, removing the pastry is child's play!
The baking pan has solid sides and a removable floor. By slightly pressing on the floor, the finished pastries can be loosened quickly and easily from the mold. Depth of both baking molds approx. 8cm.
With its high conductivity, the material guarantees optimal and fast heat and cold distribution. For example, the pastries can be frozen in the baking pan and thawed without any problems. You can safely cut on the baking tins. A knife can leave slight traces, but this does not damage the function of the baking pan. The stainless, anodized aluminum offers an extraordinary non -stick effect without being coated.
To anodize baking molds made of aluminum, they are placed in an electrolytic bathroom and anodized by a current flow. This creates an oxide surface that protects the metal nucleus and makes it optimal performance.
Description | A BOOK
Cynthia Barcomi has been loved by her fans for their sophisticated baking recipes for years - from cheesecakes to pies and tartes to cookies.
Now she reveals her collected back know-how for the first time in the book "Barcomi’s Back School"-step by step and understandable for everyone.
With only nine basic, Cynthia Barcomi presents 80 recipes in her bakery. The reader is introduced to the most important techniques of baking with illustrated step-by-step instructions. Barcomi explains the key or bowl in detail about success in the batter and the most important do’s and don’ts - for example, despite the misleading name, the enemy of each stirring cake is too much stirring.
The basic recipes are explained and basic questions are answered. What is the ingredients from and what are the exact quantity relationships? Six step pictures show how to make the finished cake from the basic ingredients: first mix the dry ingredients, then the moist and not too much stir! A principle that continues in the following recipes-from chocolate zucchini cake to the honey-orange gugelhupf to the almond butter muffins. The reader learns how biscuit, grumbling, yeast, yeast, sour, fire, strudel, planker and lightning-leaf dough go and how to make different creams and frostings, and has everything on the hand to do it yourself to bake. The many “Create-Your-Rum” tips in the recipes as well as the tables and graphics in the last part of the book are particularly helpful, which show what components always have to be and which components and flavors can be exchanged with others.
240 pages, bound with over 130 color photographs.
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EXTRA INFORMATION
