Baking with Mary Berry pdf Mary Berry Free Download

To navigate through the eBook, use the built-in links on the Contents page. These will take you to the relevant chapter or recipe. Or just flick through each chapter to see which recipe you want to cook.

The recipes are divided into six chapters—Breakfast Goods, Cakes, Cupcakes & Pastries, Cookies, Bars & Brownies, Pies, Tarts & Cobblers, British Favorites, and Special Occasion Desserts—so you’re sure to find a recipe for every occasion and taste. There is also a Techniques chapter to ensure you get perfect results. Throughout the recipes you’ll find helpful tips and variations for additional inspiration.

Many recipes have a photograph of the finished dish to inspire you and show you exactly what you are aiming for. The image appears both as a thumbnail next to the recipe name and as a full-page image at the end of the recipe. All of the pictures in this eBook will enlarge if you double-tap on them. To continue reading, simply close the image using the “X” in the top corner.

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Introduction

As a judge on PBS’s The Great British Baking Show, I am thrilled to share with you the recipes I bake at home—favorites for cakes, pies, bars, cookies, breakfast pastries, and desserts. All the recipes are foolproof and straightforward, and can be enjoyed on all kinds of occasions, as a simple treat for family and friends or to delight at celebrations and parties.

At home, I usually make the cakes, bars (we call them traybakes in England), and cookies for afternoon tea—yes we still have it! I love nothing more than the family and grandchildren coming over for tea and homemade cake. I bake with them too. My five grandchildren have all cooked with me from an early age and it is a joy now to see them baking for school events and parties.

So I hope you enjoy my recipes, too. Baking is such a joy—to do and to share.

Whisked cakes

Light, fatless cakes are raised by air whisked into eggs. Use a hand-held electric mixer or a large, table-top mixer. If using a hand-held mixer, set it at high speed.

1 Whisk the eggs, or egg yolks, with the sugar until the mixture is light, pale, and thick enough to leave a trail on the surface when the beaters are lifted out.

2 Gently fold in the flour and any other ingredients. If the eggs have been separated, the whisked egg whites should be folded into the mixture last of all.

All-in-one cakes

Be sure to use a soft butter for this quick, simple technique.

Put all the ingredients into a large bowl and beat together with a hand-held electric mixer until combined. You can also mix in a food processor or by hand.

Creamed cakes

The creaming method is used for both cakes and cookies. A wooden spoon, rubber spatula, or electric mixer are all suitable. Be sure to soften the butter or margarine first.

1 Cream the fat and sugar together until the mixture is pale in color and fluffy in texture. Keep scraping the sides of the bowl with a spoon or spatula to incorporate all of the mixture.

2 Lightly beat the eggs. Gradually add the eggs to the creamed mixture, beating well between each addition. If the mixture curdles, which will result in a dense-textured cake, beat in a spoonful of the flour.

3 Sift in the flour and any other dry ingredients. Using a wooden spoon, gently fold in the flour until well-combined. Any liquid ingredients should also be added at this stage.

Preparing cake pans

Lightly greasing the pan ensures a cake will turn out easily. Some recipes also call for the pan to be floured or lined with parchment paper.

Greasing and flouring

Use melted or softened butter, margarine, or oil, according to the recipe. Brush over the bottom and sides of the pan using a pastry brush or paper towels. If flouring, add a spoonful of flour and tilt the pan to coat it with a thin layer. Pour out any excess flour.

Lining

1 Set the cake pan on a sheet of parchment paper and mark around the base with a pencil or the tip of a knife.

2 Cut out the shape, cutting just inside the line, then press smoothly over the bottom of the pan.

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