Tool kit

Tool kit

By
Richard Burr
Contains
0 recipes
Published by
Quadrille Publishing
ISBN
978 184949 699 5

Over the years I’ve accumulated quite a lot of baking kit. I buy most of it online, as I find it easier to find exactly what I’m looking for. The five items I can’t live without these days are:

–stand mixer (I managed for years without one but, now I have it, I use it all the time – it’s a real investment)

–silicone spatulas

–offset palette knife

–dough scraper

–accurate digital scales.

Some of the additional kit I use in the book is listed below. You don’t need all of it, but this list might be good to leave lying around as a heavy hint before your next birthday or Christmas. I’ve also given an equipment list in each recipe to let you know what you might need.

Electrical kit

–electric whisk

–deep-fat fryer (optional, but if you’re as much of a doughnut addict as me, it’s pretty essential)

–food processor (optional)

Tins and trays

–2 baking sheets

–large and small roasting tins

–Swiss roll tin (about 33 x 23 cm)

–large Swiss roll tin (about 40 x 27 cm)

–900 g loaf tin

–18 cm square or adjustable cake tin (the latter is a really useful tin to have)

–2 x 20 cm round sandwich tins

–23 cm round deep-sided sandwich tin

–23 cm springform cake tin

–23 cm loose-bottomed tart tin

–22 cm shallow pie tin or dish

–26 cm rectangular pie dish with rim

–24 cm deep-sided, round metal pie dish

–small baking tin (about 23 x 15 cm)

–ovenproof dish (about 27 x 23 cm)

–12-hole muffin tin

–6 x 10 cm loose-bottomed tartlet tins

–6 ramekins

–6 mini pudding moulds

–6 x 6 cm diameter presentation rings

–Bundt tin

–panettone tin

Accessories

–rolling pin (I have a standard pin and an adjustable rolling pin for rolling dough out to a specific thickness)

–wire cooling racks

–cooking/confectionery thermometer

–pastry brush

–flavour injector (essential if you love doughnuts)

–disposable piping bags

–various icing nozzles: large star-tipped nozzle, 2 mm nozzle, long-nosed nozzle, 15 mm round nozzle (and I tend to pick up interesting-looking ones when I’m out and about; I have a tinful…)

–cake/icing smoother

–different-sized mixing bowls

–heatproof bowl (for melting chocolate)

–measuring jug

–measuring spoons

–various cutters: round, fluted and of different diameters (2 cm, 3 cm, 6 cm, 8 cm, 9 cm), plus novelty cutters (such as star- or heart-shaped)

–cook’s blow torch (not essential, but always fun to play with)

–cake-cutting wire (not essential, but useful)

–baking beans (ditto)

–pie bird (again, not essential, but great for making your pie look like it’s been drawn in a story book)

Ingredients

–Eggs: I always use free-range large eggs. I used to cook with the eggs from my dad’s chickens, but they’re not uniform in size so now I save those for fried/boiled/poached/scrambled and only bake with large eggs.

–Flour: I always use own-brand supermarket flour. I know a lot of bakers suggest higher-end flours, but I’ve never had a problem with the more affordable bags.

–Food colour: I tend to use gel colours: they last longer, are more concentrated and produce more vivid colours without adding extra liquid to the mix. I buy them online; I particularly like those made by Wilton.

–Salt: I use table salt in all yeasted dough recipes, unless otherwise specified.

–Water: I measure mine in ml; some other people weigh it (because 1 ml water = 1 g). I don’t tend to use lukewarm water in yeasted recipes, except where specified. I just don’t usually find it necessary.

–Yeast: Wherever I’ve mentioned yeast in the book, I’ve used Doves Farm Quick Yeast.

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