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The Williams-Sonoma Test Kitchen - The Junior Baker Cookbook: Fun Recipes for Delicious Cakes, Cookies, Cupcakes & More

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Book:
The Junior Baker Cookbook: Fun Recipes for Delicious Cakes, Cookies, Cupcakes & More
Author:
The WilliamsSonoma Test Kitchen
Publisher:
WeldonOwn+ORM
Genre:
Books / Home and family
Year:
2019
Rating:
5 / 5
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Easy-to-bake treats and desserts that let kids develop their kitchen skills! Featuring step-by-step instructions and full-color photos for over thirty sweet and savory recipes, this easy-to-follow book helps teach young people the baking basics and lets them create tantalizing treats. Beginning with a quick primer on pan prep and necessary ingredients, Junior Baker offers easy recipes that make baking a cinch. Junior Baker will inspire kids to have fun in the kitchen while providing simple instructions on how to bake up a scrumptious collection of sweet and savory favorites. Recipe highlights include: Lemon Poppy Seed Loaf Bread, Cinnamon Monkey Bread, Chocolate Tart, Lemon and Vanilla Cheesecake, Confetti Birthday Cake, Raspberry-Swirled Meringues, Cookies and Cream Cupcakes, Pumpkin Whoopie Pies, Brown Butter Rice Krispy Treats, Garlic and Herb Focaccia, Soft Pretzels and much more! This companion title to Junior Chef will be a staple for your young connoisseur!

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Table of Contents

Guide

photographs AubriePick

Junior Baker

t he

coo k b o o k

Lets Bake!

Preparing Equipment

Bakers Pantry

Recipes

Index

Contents

Theres nothing like

dessert warm from the

oven! Head to

to get the recipes

for these Mini

SMores Tarts.

Cookies, cakes, breads, and other delicious baked confections are

the ultimate treats. Whether youre waking up with a coffee-cake

muffin, enjoying an afternoon snack of perfect chocolate chip cookies,

or serving buttermilk biscuits with dinner, there are so many ways to

savor baked goods any time of day. And whats more, you can have

a lot of fun learning to make these recipes from scratch! With the

help of an adult, you can enjoy the satisfaction of mixing together a

few simple ingredients to make unforgettable snacks and desserts.

Dont forget to share!

This collection of easy-to-prepare recipes, a companion book to

Williams Sonomas popular Junior Chef cooking class series, will inspire

you to explore and create in your own kitchen. Youll find recipes for

making all your favorite confections from the bakery, like cinnamon

rolls, shortbread, mini cupcakes, whoopee pies, brownies and blondies,

cheesecake, biscotti, and many more. Discover savory breads, like

dinner rolls with a homemade spice blend, pizza-like focaccia topped

with tomatoes, and scones flavored with bacon and cheese.

Also included are plenty of tips, tricks, and solutions for simplifying

recipes. A handy guide to preparing equipment, stocking basic

ingredients, and testing for doneness will help you become a baking

pro! Before you know it, your friends will be asking you to bake their

birthday cakesand youll be ready to whip up a festive confetti cake.

So crank up the oven, roll up your sleeves, and fill the kitchen with

mouthwatering smells.

Lets Bake!

Buttering: Use a piece of wax paper to hold a pat of softened, unsalted

butter and generously coat the pan's inside, bottom, and sides.

Buttering and Flouring: Follow the buttering method above, then add

2 tablespoons flour to the pan. Tilt and shake the pan to coat the

buttered surface evenly. Tap out any excess.

Lining Round Pans: Butter (see above) the pan. Cut out a large sheet

of parchment paper. Place the cake pan right side up on the parchment

and trace the circumference. Cut out the circle just slightly to the

inside of your traced line so that the parchment fits snugly in the pan

bottom, not coming up the sides.

Lining Rimmed Baking Sheets: Cut a piece of parchment paper about

the length of the baking sheet. Place the parchment in the baking sheet,

folding the excess until it fits snugly. Using the paper folds as your guide,

use scissors to trim the parchment. Lay it in the baking sheet, making

sure that it covers all the corners but does not fold over the sides.

Preparing Equipment

Many recipes call for buttering, flouring, and/or lining baking equipment.

Heres how to get it done:

Testing for Doneness Most recipes include both a time and a visual

cue to test for doneness. Its important to follow these instructions

and to always set a timer! For most cakes, you can use a toothpick

to check for doneness: When you think the cake is done, stick a

clean toothpick into the center. If the toothpick comes out clean,

the cake is ready. If the toothpick comes out with batter on it, the

cake needs more baking.

Buttering pans

helps stop food from

icking: foods release

more easily and

pans are easier

to clean.

Flour: There are many varieties of flour, but

most of the recipes in this book call for all-

purpose flour. Some brands offer bleached

and unbleached versions of all-purpose flour.

You can use either type for these recipes.

Baking Soda: Cookie doughs and cake batters

rely on this leavening agent to help them rise in

the oven. Baking soda reacts immediately when

mixed with liquid, so it should always be com-

bined with dry ingredients before liquid is added.

Baking Powder: This is another powerful

leavening agent that, when mixed with liquid,

releases carbon dioxide bubbles that give

baked goods a fluffy, airy texture.

Eggs: Fresh eggs are important for adding

moisture to baked goods. Choose eggs labeled

medium or large; using extra-large eggs

can lead to doughs or batters that are too wet.

Vanilla Extract: Look for pure vanilla extract

at the store. Made from real vanilla beans, it

costs more than the bottles labeled imitation

vanilla, but it has a purer, more complex flavor.

Bakers Pantry

A well-stocked pantry means being able to bake whenever a craving

strikes with little need to plan or shop. Keep these essential bakers

ingredients on hand, supplementing them with any special or fresh

ingredients a recipe requires.

Buttermilk: For every

1 cup of buttermilk called

for, use 1 cup milk mixed

with 1 tablespoon white

wine vinegar or lemon

juice. Let the mixture

sit for a few minutes

until it is slightly curdled.

Nuts and Dried Fruit:

You can use any nut or

dried fruit you like, just

make sure its a similar

size to the original

ingredient called for in

the recipe. If not, chop

it to match that size.

Eggs: In cake and

quick bread batters, you

can substitute cup

applesauce or mashed

banana (about half a

banana) for every egg

called for in the recipe.

Swap It Out

Sometimes recipes

call for ingredients that

you either dont have

or dont enjoy. Heres a

simple key to swapping

out ingredients.

To make the filling, in a bowl, stir together the berries,

lemon juice, granulated sugar, and flour. Set aside.

To make the dough, whisk together the flour and salt.

Using a food processor or pastry cutter, blend in the

butter until the mixture resembles coarse sand. Add the

water and blend until a dough forms.

Line a baking sheet with parchment paper. Turn

the dough out onto a lightly floured work surface

and roll out into a 16-by-12-inch rectangle about inch

thick. Using a 6-inch r

ound cutt

er, cut out 4 rounds of

dough. Transfer to the prepared baking sheet.

In a small bowl, whisk together the egg and

1 teaspoon water. Brush the edges of the dough

rounds with some of the egg mixtur

e. Divide the filling

evenly among the rounds, placing it in a mound in the

center. Fold the edges of the dough together up and

over the filling, forming loose pleats and leaving the

cent

er uncovered. Brush the dough with the egg mixture

and sprinkle with turbinado sugar. Refrigerate the

galettes for at least 15 minutes or up to 4 hours.

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