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It should not tear. 58 Breads, Batters & Pizzas PROOFING BEFORE BAKING After bread has risen for the first time (see Tip 90), it is kneaded briefly (called “knocking back”) before being shaped into its final form. It is then left to proof, or rise, for a second time. To help a loaf proof successfully, cover it in greased plastic wrap and keep in a warm, draft-free environment, as with the first rise. After proofing, the dough may need scoring before baking. SCORE FOR CONTROL Scoring a loaf of bread just before baking helps control the direction and height of the rise that will occur in the oven.

To avoid this, coat the cake with a thin layer of melted and cooled jam, or thinned frosting, before applying the final layer of frosting. QUALITY FINISH A slightly flexible metal palette knife is an essential piece of equipment for a professionally finished cake. 28 Frosting & Finishing KEEPING CAKES MOIST Cupcakes are delicious, but they don’t keep well. Because they are so small, they have a tendency to dry out more quickly than larger cakes. To prevent this from happening, be sure to frost them right to the edges of the paper, because this will effectively create an airtight seal around the cake.

16 Now the bagels are ready to be put in the oven. Once baked, they should be golden brown, well risen, and glossy to the touch. Color is pleasant golden brown 61 Breads, Batters & Pizzas HOW TO MAKE PRETZELS Much like bagels (see Tip 93), pretzels also taste their best the moment they come out of the oven. Although the process for making pretzels is rather lengthy, it is not difficult, and the simple dough needed can be converted into sweet or savory pretzels, or even wrapped around hot dogs for the ultimate pretzeldog.

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