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Extra resources for Christening Cakes

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Folding Folding is a gentle method of mixing that keeps a cake light and airy. Use a metal spoon to fold the mixture over itself, instead of stirring it in a circle.

52 Place the flour and salt in a large mixing bowl. Then rub in the butter with your fingertips until it is thoroughly mixed into the multi-grain flour. Make a well in the centre and pour in the frothy yeast mixture and remaining water. Stir with a wooden spoon to form a dough, then use your hands to form a ball. Sugar Tools Flour Ingredients • 1½tsp active dried yeast • 1tsp caster sugar • 350ml (12floz) lukewarm water • 500g (1lb 2oz) strong multi-grain bread flour • 2tsp salt • 25g (1oz) butter (diced) • Extra flour for dusting Butter Large mixing bowl Wooden spoon • Small mixing bowl • Teaspoon • Large mixing bowl • Wooden spoon • Clean damp tea towel • Baking sheet • Knife • Oven gloves Salt Baking sheet Knead the dough on a lightly floured surface for 10 minutes until the dough is smooth and elastic.

Place back in the bowl, cover with a damp tea towel and leave in a warm place for an hour or until doubled in size. Preheat the oven to 220°C Shape the dough into a (425°F, gas mark 7). ‘Knock rectangle and tuck the ends back’ the dough, by lightly under to fit into the tin. punching it. (This knocks out the Place in the tin. ) Then knead it damp tea towel and leave to rise in a lightly on a floured surface. warm place for a further 30 minutes. Place the tin in the centre of the oven. Bake for 30 minutes, or until risen and golden.

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