Baking Favorites. Williams Sonoma
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BAKING
f a v o r i t e s
RECIPES BY
WILLIAMS SONOMA
TEST KITCHEN
contents
Introduction 7
Essential Baking Ingredients 8
Baking Equipment & Tools 11
General Baking Tips 14
Baking Like a Pro 17
Cookies, Bars & Brownies 21
Cakes 79
Pies & Tarts 119
Breads 169
Basics 209
Techniques 226
Index 236
introduction
What could be more enticing than the aroma of freshly baked goods coming from the
oven? Baking evokes so many wonderful emotions, filling your kitchen with the memories
of childhood, the nostalgia of the holidays, and the everyday joy of creating and sharing
homemade treats. The only thing that’s better is the first bite of a warm chocolate chip
cookie, a flaky piecrust filled with juicy peaches, or a lemony loaf cake flecked with poppy
seeds. The more than 100 recipes collected here provide delicious inspiration for any
occasion throughout the year.
For some home bakers, even the simplest recipes can seem intimidating, so we’re here to
help you master the basics. From prepping pans and whipping up airy batters to proofing,
baking, and decorating your masterpieces, this book will guide you through invaluable
baking how-tos. You’ll find an overview of ingredients and essential tools, decorating
techniques, and troubleshooting tips to help ensure sweet success every time.
With these building blocks in hand, you’ll be all set to bake our favorite sweet and savory
recipes for ultimate classics and modern specialties—they’ll inspire your creativity and
evoke “oohs” and “aahs” from friends and family. A colorful array of spritz cookies, a
decadent bûche de Noël, or a tender vegetable potpie are just right for cozy winter
holidays. Celebrate summer with a crusty plum galette, zesty lemon bars, or a crumbly
strawberry-rhubarb pie. And for a delectable accompaniment to any gathering, try
chewy everything bagels, gluten-free skillet cornbread, or warm, fluffy cinnamon rolls
with cream cheese frosting.
No matter how you bake it, decorate it, or serve it, there’s a homemade treat for every
season, every event, and every taste in the pages ahead.
7INTRODUCTION
essential baking ingredients
FLOUR
Many recipes in this book are made using all-purpose flour
or cake flour. All-purpose flour is better both for sturdier
cakes that require the structure provided by the small amount
of gluten it contains, and for pies, which require little to no
gluten development in order to achieve a tender, flaky crust.
Lighter, more delicate cakes and brownies require finely milled
cake flour, which is lower in protein and gluten. If you’d like,
you can substitute 1 cup (4 oz/125 g) plus 2 tablespoons cake
flour for every 1 cup (5 oz/155 g) all-purpose flour.
Alternative flours, like almond flour, are ideal when
making cake decorations using marzipan, making tortes
and flourless cakes, and for gluten-free pie doughs.
SUGAR
In its various forms, sugar lends both sweetness and
moisture and, when it caramelizes in the oven, gives baked
goods a deliciously golden hue. White granulated sugar, light
brown sugar, and confectioners’ sugar—also called powdered
sugar—are the most common types used in this book.
BUTTER & OIL
Butter and oil deliver moisture, tenderness, and flavor to
baked goods. Choose a flavorless oil, such as canola or
vegetable oil, unless otherwise specified. Use unsalted
butter because it allows you to control the amount of salt
added and lends a sweeter flavor to your treats. When
whipped with sugar, butter keeps the crumb light and airy
and even helps leaven cakes. When beaten into sweet
meringue or with confectioners’ sugar and other flavorings,
butter creates silky rich frostings and buttercreams.
The temperature of the butter is important: if the butter is
too cold, it will not fluff up or cream properly, and if it is
too warm or nearly melted, it will be too thin to fluff up at
all. If the temperature of the butter is not specified, opt for
room-temperature butter for best results.
EGGS
The egg is one of the most versatile ingredients in the baker’s
kitchen. Whipped egg whites add air and leavening to many
batters, create the airy texture of meringues and pavlovas,
serve as the base for royal icing used in cookie decorating,
and can be transformed into a meringue topping and base for
buttercream. Egg yolks are ideal for adding richness and for
creating curds and custards. Whole eggs lend structure to any
baked good. The recipes in this book call for large eggs. For
the freshest results, choose organic, pasture-raised eggs.
DAIRY
Dairy products like milk, buttermilk, and sour cream add
richness,