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Create over forty easy but enormously fashionable brownies for each party, from weddings and anniversaries, to birthdays, christenings and xmas. find a number of impossible to resist cake designs in all shades, styles and sizes. contains a good selection of candy cupcakes and beautiful minicakes to make while time is brief.
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Bake your pastry cases, wait for them to cool, then wrap them individually in plastic wrap, followed by a layer of aluminum foil. Finally, make sure you label them before freezing. The edges of the pastry cases may get knocked and broken if they are piled up or crushed in the freezer, so store them carefully. Even better, freeze individual pastry cases, then stack them in a large container in the freezer. FREEZE NOW, FILL LATER It is best to freeze pastry cases unﬁlled, since the ﬁlling can deteriorate in the freezer over time.
2 Wrap the pastry in plastic wrap and chill it for 30 minutes to allow the gluten to relax before rolling it out. 47 Pies & Tarts AVOID OVERFLOURING SURFACES When rolling out pastry, especially a rich, buttery one, it is tempting to keep sprinkling ﬂour on both the pastry and the work surface to prevent it from sticking. However, whenever you do this, you are unintentionally incorporating potentially signiﬁcant amounts of ﬂour into your delicate pastry. This added ﬂour could change the structure of the pastry, making it hard and dry, so try to be as frugal as possible when ﬂouring the work surface.
36 Pitcher of chilled water Patisserie, Meringues & Desserts RISING IN THE REFRIGERATOR Certain baked goods, such as cinnamon rolls, are better served fresh for breakfast, but they are too time-consuming to prepare on the spot. Plan ahead and allow the second rising to happen in the refrigerator overnight. Just be sure to bring the rolls to room temperature before baking as usual. Perfectly risen cinnamon rolls USING BUTTER IN DANISH PASTRY Most recipes for Danish pastry call for the butter to be rolled out between pieces of parchment paper before incorporating it into the dough.