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,

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