官方藏书 / Cooking_and_Drinking / Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.
Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc. Various · Cooking_and_Drinking · 54 章
目录 BOOK OF AMERICAN BAKING Chapter 2 FOUR PARTS Chapter 4 INDEX Part I ——— Cakes, Buns and Pastry White Mountain Cake. Pound Cake No. 1. Method of Creaming. Eggs. ONE DOUGH FOR MANY CAKES GENERAL RULES. BY J. E. WIHLFAHRT. Self-Raising Flour. Vanilla Jumble, No. 1. Vienna Biscuits. Strawberry Jelly. Part II Bread Making The Average of Analysis. The Fermenting Strength of Yeast. Making Dough. Dough. AMERICAN RYE BREAD METHODS Malt Extract vs. Sugar. Best Method of Using Cotton Seed Oil. CORN FLAKES USED IN BREAD POTATO FLOUR AND BREAD A Few Remarks by E. Wilfahrt, an Authority Upon the Subject Part III ——— Pie Baking Mince Meat. Pie Crust and Paste. Part IV ——— Miscellaneous Preparing Ovens for the Baking Process. Water. Recipe for Preserving Rhubarb for Pie. Bacterial Contamination in Bread Breaking an Egg with One Hand. Color and Texture. MEMORANDUM. ———— For Notes and Recipes. ———— Chapter 39 Chapter 40 Chapter 41 Chapter 42 Chapter 43 Chapter 44 Chapter 45 Chapter 46 Chapter 47 Take These Three Rings Chapter 49 Chapter 50 Chapter 51 Chapter 52 Chapter 53 THE FULL PROJECT GUTENBERG™ LICENSE