By Coco Simon
The fourth ebook in Spotlight's enjoyable and scrumptious tween sequence is informed from the point of view of Alexis, the main equipped member of the Cupcake membership. Alexis likes every thing to be specific and logical, yet she's discovering that after it involves love, there's no room for good judgment!
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Extra info for Alexis and the Perfect Recipe (Cupcake Diaries, Book 4)
Yet, compared with what is yet to come, the mixing process is relatively simple and straightforward. The next stage, baking, is where the heat of the oven activates additional chemical and physical changes. These changes are described in the next section as 11 separate events, but they are very much interrelated, and many occur simultaneously. 1 On left, pie dough and pastry with fat remaining as large chunks and, on right, pie dough and pastry made from dough with fat thoroughly rubbed into flour Photo by Aaron Seyfarth STAGE II: BAKING Some of the events that occur during baking, such as starch gelatinization, would not happen at room temperature.
The stainless steel surface provides a nonreactive, light-colored surface that makes it easy to view food and is easy to clean; the aluminum core provides improved heat conduction. The best aluminum-core stainless cookware has aluminum extending up the sides of the pan, for even cooking throughout. Aluminum-core stainless steel cookware is the best choice for stovetop cooking of fruit mixtures, vanilla custard sauce, and pastry cream. CAST IRON Cast iron conducts heat reasonably well and, like aluminum, is best when thick and heavy, to slow down and even out heat exchange.
2 etrate further into the food—typically 1 to 2 inches—than radiant heat energy, which (dull) heats surfaces only. 04 the food, and how does heat from radiant heat energy penetrate beyond the surface (shiny) of food? Through two different means: conduction and convection. indd 16 7/20/07 2:23:14 PM ) METHODS OF HEAT TRANSFER Conduction 17 H E L P F U L HINT Conduction occurs when heat passes from a hot area If old aluminum sheet pans are pocked with bits of an object to a cooler area. Heat is passed molof blackened baked-on food, they will radiate heat ecule by molecule.
Alexis and the Perfect Recipe (Cupcake Diaries, Book 4) by Coco Simon