00032628 - Tips for Christmas baking12603556 - A cake ring being wrapped in baking paper12341412 - Lining a baking tray with aluminum foil12341428 - Measuring without scales - a teaspoon with 3 g of baking powder, 4 g of oil, 5 g of flour and butter12603555 - Baking paper being attached to a springform pan12341413 - Baking paper being cut into shape for a round cake tin11426210 - A shortcrust pastry base covered with legumes for blind baking00156416 - Placing cut out biscuits on to baking sheet 00182119 - Baking blind12682837 - Baking ingredients for yeast dough (low carb)12996180 - Baking problems: Shrunk12595917 - Baking bread with a seam at the top creates a rustic crust11426209 - Shortcrust pastry being pierced with a fork for blind baking00067163 - Lining a baking tin with baking paper11419645 - Blind baking shortcrust pastry00187060 - Baking a pastry base blind00156417 - Greasing baking tin with brush and melted butter00356876 - Blind baking (a pastry base being sprinkled with peas)00373748 - Baking tart cases blind00021696 - Tips about sponge gateaux11316102 - A small springform pan being lined with baking paper12416925 - Savory pies with salmon, lemon and spruce tips12416928 - Savory pie with salmon, lemon and spruce tips11340141 - Bagel with avocado cream, strawberries and asparagus tips12318885 - Classic nut bars with chocolate tips11147099 - A vol-au-vent with asparagus tips and herby hollandaise sauce12416929 - Savory pie with salmon, lemon and spruce tips12425495 - Classic nut bars with chocolate tips11364714 - Breakfast of asparagus tips, a soft boiled egg, pain au chocolat, Danish pastry, orange juice and coffee00385690 - Asparagus ice cream with fried asparagus tips & strawberries00660736 - Cookie Press with Tips12341426 - Measuring without scales - a tablespoon with 20 g of cream cheese, 10 g of oats, icing sugar, ground nuts, 15 g of honey and 7 g of cocoa powder12341487 - How to make an owl gift bag11306844 - A visual metaphor for avoiding kitchen accidents making use of a mini fire extinguisher and a warning triangle12341414 - Round cookies being baked in a muffin tray12341462 - A paper plate splash protector12341461 - How to make a heart-shaped decoration using a cookie cutter12341460 - Cream being whipped in a screw-top jar12341463 - How to make decorative sugar12341417 - Cookie dough being frozen in an ice cube tray - for unexpected guests12341459 - Self-made icing sugar12341431 - Measuring without scales - a large 250 ml cup is equivalent to 95 g of oats, a small cup is equivalent to 80 g of icing sugar12341458 - Quick and easy marshmallow topping for a cupcake12341489 - How to make a popcorn bag12341484 - How to make a DIY gift box from a paper cup11306843 - A visual metaphor for avoiding kitchen accidents making use of mini street signs and barriers12341429 - Measuring without scales - a yoghurt pot with 125 ml of yoghurt, 45 g of cocoa powder, 100 g of sugar and 80 g of icing sugar12341486 - How to make a DIY star house12341485 - How to make a cookie box12341416 - Butter quickly becoming soft in a bain-marie12341415 - Unripe bananas will quickly turn soft in the oven12341430 - Measuring without scales12341427 - Measuring without scales using packaging sizes and volume11316095 - Eggs being warmed in a bowl of hot water12341488 - A DIY gift in a glass jar12989056 - Pastry shrunk12561488 - Slices of bread in bags for freezing12595915 - Effective coating of bread surfaces with water12989052 - Cracks and other anamolies in biscuit12561482 - Dark bread for providing roasted flavours12561486 - Dry bread being moistened and rebaked12561485 - A loaf of bread cooling on a wire rack12989053 - Too dry pastry12989055 - Biscuit problems12561483 - Knock test on bread12561487 - Frozen slices of bread being defrosted in a toaster11340785 - An Easter net being made from chocolate12561484 - Wooden stick test for a loaf of bread12996184 - Levelling cakes12989049 - Over browned guglhupf12102332 - A Florentine biscuit in a bain-marie to remove it from the paper case00153733 - Making chocolate nut cookies00222043 - Crumbling biscuits (for cake base)00032642 - Glaze for biscuits and sweets00190146 - Splitting a sponge base12296021 - A baker tapping the bottom of a loaf of bread00253384 - Pouring cake glaze over strawberry tartlet 12296007 - Proofed dough being tested with the finger indentation test12405528 - When the underside of the biscuits are brown, they are done12244440 - A piping bag being filled with icing00373638 - Dividing a pastry circle into segments00169687 - Making Reifentorte (chocolate layer cake)00153742 - Making icing00177712 - Brushing pastry with egg white with pastry brush00183898 - Coating strawberry tart with red cake glaze00373684 - Making a plain loaf cake00622575 - Table with Flour00155894 - Icing grape cake 00131195 - Decorating a cake with flowers (icing from a tube)11286601 - Tartlets ready to be blind-baked00169709 - Lining a spring form with pastry00156418 - Loosening rolled out biscuit dough from board00131198 - Decorating white cake with brown cobweb design00131188 - Dividing a deep sponge base into several layers00228826 - Making fatless sponge mixture00231765 - Cutting out a cake base00345972 - Crushing sesame brittle in plastic bag with rolling pin00281908 - Making a pastry case for a fruit tart00155988 - Toothpick testnext page
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