Baked: New Frontiers in Baking by Matt Lewis

By Matt Lewis

As featured on The Martha Stewart Show and The at the present time Show and in People Magazine!

 

Hip. Cool. Fashion-forward. those aren’t adjectives you’d quite often consider making use of to baked goods.

 

Think back. now not each baker desires to re-create Grandma’s pound cake or cherry pie. Matt Lewis and Renato Poliafito definitely didn’t, after they left their ads careers at the back of, pooled their existence rate reductions, and opened their dream bakery, Baked, in Brooklyn, big apple, many years again. The visions that danced of their heads have been of different, brand-new forms of confections . . .

 

Things like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavour in their favourite Whoppers goodies (and ups the ante with a malted milk ball garnish). such things as highly spiced Chipotle Cheddar Biscuits that truly get up your flavor buds at breakfast time. such things as a candy and Salty Cake created expressly for adults who're as salt-craving ?as they're sweet-toothed.

 

Which isn't to claim that Lewis and Poliafito stay away from culture completely. Their Chocolate Pie (whose filling makes use of Ovaltine) can pay loving homage to the vintage roadside-diner dessert. Their Baked tarts will wow even the main discriminating brownie gourmet. And their Chocolate Chip Cookies? phrases can't describe. even if trendsetting or tried-and-true, each notion during this publication is freshly Baked.

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Additional resources for Baked: New Frontiers in Baking

Sample text

Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized. In a separate bowl, whisk together the egg, ¾ cup of the buttermilk, and the maple extract. Slowly pour the wet ingredients into the dry ingredients and then gently knead the dough with your hands until the dough starts to come together. Add the walnuts to the dough and knead gently to incorporate. Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1½ inches in height).

BERRY BUTTER Follow the instructions above, but instead of adding honey, add ¼ cup of your favorite berries and beat until well combined. SOUR CREAM COFFEE CAKE WITH CHOCOLATE CINNAMON SWIRL NO, THIS IS NOT THE MOST NUTRITIOUS BREAKFAST, BUT IT IS WELL WORTH THE INDULGENCE (at the bakery we tend to indulge more often than not). Though decidedly a “breakfast” treat, there is absolutely no reason why it cannot be served throughout the day or as an afternoon snack. Obviously, part of the charm of any coffee cake is the crumb topping.

Do not overwork the dough. Cut each disk into 6 wedges with a knife. Place the wedges onto the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown. Transfer the scones to a cooling rack to cool completely. GLAZE THE SCONES Line a baking sheet with parchment paper. Place the wire rack with the cooled scones over the baking sheet.

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