Эротические рассказы

Bake Me I'm Yours... Cupcake. Joan BelgroveЧитать онлайн книгу.

Bake Me I'm Yours... Cupcake - Joan Belgrove


Скачать книгу
the flour into a bowl, then beat in the honey mixture until you have a smooth batter.

      6 Spoon or pour the mixture into the baking cases so that they are about two thirds full.

      7 Bake for about 25 minutes, or until a fine skewer inserted into the centre of one of the cupcakes comes out clean.

      8 Allow to cool in the tray for 5 minutes before removing them to a wire rack.

      9 Warm 2tbsps/30ml of honey in a small pan and brush over the tops of the cakes to glaze. Allow to cool completely.

      decoration recipes

      There is a huge choice when it comes to adding a frosting or topping to your cupcake. Here are some recipes for my favourites, but don’t be afraid to try others or adapt and flavour the ones below.

      standard buttercream

       you will need

       110g/3¾oz unsalted (sweet) butter

       350g/12oz icing (confectioners’) sugar

       15–30ml/1–2 tbsp milk or water

       a few drops of vanilla extract or flavouring of your choice

      A popular choice for cupcakes. Although traditional buttercream doesn’t have the same versatility as some of the other covering materials, it will still struggle to be beaten when it’s done well.

      1 Place the butter in a bowl and beat until light and fluffy.

      2 Sift the icing sugar into the bowl and continue to beat until the mixture changes colour.

      3 Add just enough milk or water to give a firm but spreadable consistency.

      4 Flavour by adding the vanilla or alternative flavouring, then store the buttercream in an airtight container in a refrigerator until required. Re-beat before using.

       flavouring buttercream

      Try replacing the liquid in the recipe with:

       alcohols, such as whisky or brandy

       other liquids, such as coffee, melted chocolate, lemon curd or fresh fruit purees

      Or add:

       nut butters to make a praline flavour

       flavourings, such as mint or rose extract

      swiss meringue buttercream

      This buttercream is less sweet than the standard buttercream, and has a beautiful glossy finish that doesn’t fade. This buttercream is not stable above 15°C/ 59°F, however, so is not suitable for hot days or climates!

       you will need

       4 large egg whites

       250g/9oz caster sugar

       250g/9oz unsalted butter, softened

       a few drops of vanilla extract

      1 Place the egg whites and sugar into a bowl over a pan of simmering water. Stir while heating to prevent the egg whites cooking.

      2 Once the sugar crystals have dissolved, remove the bowl from the heat and whisk the meringue to its full volume and the mixture is cool – about 5 minutes.

      3 Add the butter and vanilla and continue to whisk for about 10 minutes – the mixture will reduce in volume and look curdled, but don’t panic! Keep whisking until the icing has a smooth, light and fluffy texture.

      4 Store in a refrigerator for up to two days, and re-beat before using.

       colouring buttercream

      Add liquid or paste food colouring a little at a time into the icing and beat between each addition until you achieve the colour required.

      Конец ознакомительного фрагмента.

      Текст предоставлен ООО «ЛитРес».

      Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.

      Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.

/9j/4AAQSkZJRgABAQEBLAEsAAD/4gxYSUNDX1BST0ZJTEUAAQEAAAxITGlubwIQAABtbnRyUkdC IFhZWiAHzgACAAkABgAxAABhY3NwTVNGVAAAAABJRUMgc1JHQgAAAAAAAAAAAAAAAQAA9tYAAQAA AADTLUhQICAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAABFj cHJ0AAABUAAAADNkZXNjAAABhAAAAGx3dHB0AAAB8AAAABRia3B0AAACBAAAABRyWFlaAAACGAAA ABRnWFlaAAACLAAAABRiWFlaAAACQAAAABRkbW5kAAACVAAAAHBkbWRkAAACxAAAAIh2dWVkA

Скачать книгу
Яндекс.Метрика