Back to Baking by Olson, Anna -- Read -- Imperial Library of Trantor

Index

Introduction Before you Bake

Baking Actions Measuring Testing Your Measures Volume to Weight Conversion Table Mastering Mixing Baking Pan Choices Prepping Your Pans Convection Oven Queries Tips for Basic Baking Ingredients

To Freeze or Not to Freeze Drop Cookies Traditional Shortbread Cookies Shaped Shortbread Cookies Icebox/Chilled Cookies Batter Cookies Biscotti Rolled/Filled Cookies

Squares and Bars

Slicing Perfect Squares and Bars Brownies Shortbread-Based Squares Cake-Style Bars Candy-Style Bars Crumble-Style Squares

Pies and Tarts

The Perfect Crust Pie Dough Fruit Pies Cream Pies and Other Cooked Fillings Pie-Crust Tarts Tender Sweet-Crust Tarts Cookie Sweet-Crust Tarts Nut-Crust Tarts Chocolate-Crust Tarts Cobbler, Crisp, and Crumble

Cakes

Notes on Cakes Simple Cakes Cupcakes Classic Cakes Whipped Cakes Pound and Bundt Cakes Cheesecakes Special Occasion and Wedding Cakes

Custards

Creme Brulees Creme Caramels Souffles Baked Puddings Other Custards

Muffins, Coffee Cakes, and Other Morning Goodies

Notes on Morning Goodies Muffins Coffee Cakes Loaves Scones Sticky Buns

Holiday Desserts

Notes on Holiday Desserts Trifles Yule Logs Fruitcakes Gingerbread House

Dairy-Free Desserts

Notes on Dairy-Free Baking

Egg-Free Desserts

Notes on Egg-Free Baking

Gluten-Free Desserts

Notes on Gluten-Free Baking

Low-Fat and/or Low-Sugar Desserts

Notes on Low-Fat and/or Low-Sugar Baking

Sauces and Garnishes

Sauces Garnishes

Acknowledgments Index