By Dorling Kindersley, Inc
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Additional resources for 101 Essential Tips Baking
54 Pies & Tarts MAKING ATTRACTIVE PIE TOPS As key as the taste of a pie is, presentation is also important, and ﬁnishing a pie with a decorative design will make it more appealing. There are several techniques that can give your pies the ﬂourish they deserve, from a simple pinch-to-crimp border to a more elaborate feathering effect. Cut vents in the top to allow steam to escape. Simple and neat border Make cuts with kitchen scissors Moisten edge of pie with water before positioning braid FEATHERED Make 1in (2cm) cuts, ½in (1cm) apart, into the edge of the pastry.
2 Gently incorporate the ﬂour into the butter ﬂakes until it is only just combined. This helps retain the texture of the pastry. HOW TO MAKE A CHEWIER MERINGUE There are times when a crisp meringue is called for, and others when a chewier result is what is required. To give your meringue a chewier ﬁnish, gently fold a teaspoon each of cornstarch and white-wine vinegar into the mixture before cooking. White-wine vinegar 38 FRESHNESS IS IMPORTANT Baking staples such as cornstarch lose their efﬁcacy if old or stale, so check the date.
The heat will melt the frosting slightly, smoothing its surface as you work. 2 Wipe the knife quickly to remove any excess water that might spoil the frosting while retaining the heat in the blade. 3 Work around the sides of the cake, rotating it as you go. Use the full extent of the blade to sweep the frosting on the top into a perfectly smooth ﬁnish. 33 Frosting & Finishing PLACING DECORATIONS IN FROSTING Decorating a just-frosted cake can be even harder than frosting one smoothly. A soft ganache may mean the decorations sink in before it hardens; but spend too long frosting, and a simple icingsugar-and-water frosting can harden before all the decorations are stuck down.
101 Essential Tips Baking by Dorling Kindersley, Inc