Read e-book online New Holland Professional: Cake Decorating PDF

By Rachel Brown

ISBN-10: 1845377281

ISBN-13: 9781845377281

Designed to hide the entire talents awarded in a exchange college path, this photo-illustrated self-teaching consultant may help the reader land an entry-level cake-decorating activity or commence an self sufficient enterprise. and those that already paintings within the box will locate it a superb strategy to improve their services. It is going via every little thing, from the elemental equipment—such as turntables, icing baggage and counsel, spatulas and combs, stencils and imagine presses—to operating with marzipan, sugarpaste, and royal icing, to complex concepts reminiscent of piping, crimping, and developing sugar flora. With distinctive directions for cake garage and transportation, conversion tables, and a complete recipe part, this a useful kitchen reference for any baker.

Show description

Read Online or Download New Holland Professional: Cake Decorating PDF

Similar cookbooks books

New PDF release: The Dutch Oven Cookbook: Recipes for the Best Pot in Your

During this follow-up to their winning forged iron Skillet Cookbook, Sharon Kramis and Julie Kramis Hearne blow their own horns the numerous virtues of that kitchen standby, the Dutch oven. even if the version in hand is a well-used and blackened garage-sale locate, or the most recent celery-green merchandise from l. a. Creuset, this factor quite chefs.

The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free by Bette Hagman PDF

This is often the proper publication if you happen to needs to prepare a gluten-free meal on the of the lengthy operating day. From the writer of The Gluten-free connoisseur, second version, listed here are greater than 275 recipes for gluten-free pasta, baking, and soup mixes which are as effortless to take advantage of as whatever from the grocer.

Get La mijoteuse: de la lasagne à la crème brulée PDF

Dans ce livre, Ricardo suggest des recettes à los angeles mijoteuse pour gens pressés, pour recevoir sans s'énerver, pour les enthusiasts de cabane à sucre, pour les végé et les pas trop végé, pour les dents sucrées et même pour cuisiner l'été. De quoi sortir l. a. mijoteuse de son rôle traditionnel.

Get A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes PDF

How we wish to devour is altering. increasingly more humans prepare dinner with out meat a number of nights per week and are always trying to push the limits in their personal vegetarian repertoire. while, humans wish nutrition that may be a little lighter, more fit, and more straightforward on our wallets, and that is based much less on dairy and gluten.

Additional resources for New Holland Professional: Cake Decorating

Sample text

2 spring onions, sliced 40 g (11/3 oz) garlic, peeled 1 /2 red chilli, sliced 625 ml (20 fl oz / 21/2 cups) water 50 ml (12/3 fl oz) rice wine 1 tsp dark soy sauce 10 g (1/3 oz) rock sugar 1 Tbsp thick soy sauce A pinch of ground white pepper Steamed Buns 5 g (1/6 oz) dried yeast 1 tsp sugar 180 ml (6 fl oz / 3/4 cup) water 100 g (3 1/2 oz) plain flour 150 g (51/3 oz) bread flour Cooking oil, as needed Garnish 1 Tbsp peanut powder Castor sugar, to taste A handful of coriander leaves Note: For the garnishing, the traditional ratio of peanut powder to sugar is 4:1.

200 g (7 oz) sirloin steak, thinly sliced 1 tsp potato starch or cornflour 1 tsp sugar 11/2 Tbsp light soy sauce 1 tsp rice wine 1 Tbsp cooking oil 1 tsp finely chopped garlic 1. Season the beef with the potato starch or cornflour, sugar, light soy sauce and rice wine. Set aside for at least 15 minutes. 2. Heat the oil in a wok over medium heat. Add the garlic and stir-fry for 10 seconds. 3. Add the beef and stir-fry for 1 minute. 4. Add the kimchi and stir-fry for 2–3 minutes. 5. Dish out. Garnish as desired and serve immediately.

6. Garnish as desired and serve. 5 cm (1 in), peeled 30 g (1 oz) garlic, peeled 1 red chilli 2 litres (64 fl oz / 8 cups) water 150 ml (5 fl oz) light soy sauce 1 Tbsp dark soy sauce 3 Tbsp thick soy sauce 30 g (1 oz) rock sugar 1 /4 tsp ground white pepper 1 star anise Note: Dry the pork hock before frying to prevent the oil from splattering. If the oil splatters, it might burn your skin. indd 47 17/4/14 2:57 PM DEEP-FRIED DEEP FRIED RED VINASSE PORK Serves 4–6 This deep-fried pork is commonly available in the food markets of Taiwan.

Download PDF sample

New Holland Professional: Cake Decorating by Rachel Brown


by Donald
4.0

Rated 4.24 of 5 – based on 39 votes