Customer reviews
1 out of
1 people found this
review helpful:
"Not very exciting"
Unfortunately, pictures of baked goods did not always correlate to the recipes printed, and recipes have been modified for the book which defeats the purpose of having a book based on the series.
1 out of
1 people found this
review helpful:
"Expected all the recipes from the Masterclasses....."
The book is good, but I expected it to have the recipes that were made by the two Master Bakers…so found that a little disappointing.
"An excellent recipe book for the average baker"
An excellent book with a wide variety of recipes to suit an average baker. One of my better buys as down to earth recipes. Well recommended..
Details
Release date NZ
February 28th, 2011
Author
Pages
144
Country of Publication
New Zealand
Imprint
Penguin Books (NZ)
ISBN-13
9780143565376
All-time sales rank
Top 500
Buy this and earn 
29 Banana Points
29 Banana Points
Product ID
9453280
Description
The book captures all the top recipes from the show, including biscuits, slices, breads, scones, cakes and cupcakes, muffins, savoury and sweet pies and tarts, and desserts. Filled with tips and tricks from Dean and Jade throughout the book, the reader will be able to learn how to make professional looking baked goods. Packed with beautiful food photography and bustling with action shots from the show and behind the scenes, this is the perfect book for any aspiring home baker.
Makes 24
190 g butter
115 g white chocolate
1⅓ cups caster sugar
⅔ cup milk
1 cup plain flour
⅔ cup self-raising flour
½ tsp vanilla bean paste
1-2 eggs, lightly beaten
80 g roasted pistachios, finely ground
2 tbsp rosewater essence
Topping
115 g white chocolate, melted
6 cubes of Turkish delight, diced into
smaller pieces
extra pistachios, chopped
Preheat oven to 150 °C. Combine butter, chocolate, sugar and milk in a bowl over a pot of gently boiling water until sugar has dissolved. Remove from heat. Stir in sifted flours, vanilla bean paste and eggs.
Add pistachios and rosewater and fill 24 cupcake cases two-thirds full with mixture.
Bake in oven for 20-25 minutes.
Once cooled, drizzle with melted chocolate and arrange Turkish delight and extra pistachios on top.
WHITE CHOCOLATE HOKEY POKEY BROWNIE
Hokey Pokey
5 tbsp sugar
2 tbsp golden syrup
1 tsp baking soda
Brownie
150 g butter
200 g white chocolate
3 eggs
1 cup sugar
1 cup plain flour
1 tsp baking powder
Ganache
100 g fresh cream
200 g dark chocolate
To make hokey pokey, gently heat sugar and golden syrup in a saucepan, stirring constantly. When sugar dissolves, increase heat until mixture starts to boil. Remove from heat and add baking soda. Stir quickly until mixture froths up. Pour into greased tin immediately. Leave until cold and hard. Break into small pieces.
Preheat oven to 160 °C. Line a 20 x 30 cm slice tin of with non-stick baking paper and set aside. Melt butter and chocolate together over a double boiler. In a separate bowl, lightly whisk eggs and sugar together then whisk into the melted butter and chocolate mixture. Sift together flour and baking powder. Combine with the chocolate and egg mixture until evenly mixed and a thick consistency has been achieved.
Pour into lined slice tin. Place into oven for approximately 25-30 minutes or until the brownie has just about set. Remove from the oven and allow to cool completely.
To make the ganache, place cream in a saucepan. Bring to the boil, then remove from heat. Add dark chocolate and stir until chocolate has melted and mixture is smooth. Allow to cool slightly to thicken, then pour on top of the cooled brownie and spread evenly. Sprinkle with broken hokey pokey pieces. Once the icing has set, cut into pieces of desired size.
About the Show
New Zealand's Hottest Home Baker celebrates New Zealand's love affair with home baking. Back for its second season, this reality show is hosted by New Zealand's Next Top Model judge Colin Mathura-Jeffree, with judges Dean Brettschneider (the Global Baker) and Jade Lipton (from Cakestar.com) - both of whom have books in production with Penguin Group (NZ) - features eight top amateur home bakers from across New Zealand.
Sample Recipes
PISTACHIO & TURKISH DELIGHT CUPCAKES (pictured on left)Makes 24
190 g butter
115 g white chocolate
1⅓ cups caster sugar
⅔ cup milk
1 cup plain flour
⅔ cup self-raising flour
½ tsp vanilla bean paste
1-2 eggs, lightly beaten
80 g roasted pistachios, finely ground
2 tbsp rosewater essence
Topping
115 g white chocolate, melted
6 cubes of Turkish delight, diced into
smaller pieces
extra pistachios, chopped
Preheat oven to 150 °C. Combine butter, chocolate, sugar and milk in a bowl over a pot of gently boiling water until sugar has dissolved. Remove from heat. Stir in sifted flours, vanilla bean paste and eggs.
Add pistachios and rosewater and fill 24 cupcake cases two-thirds full with mixture.
Bake in oven for 20-25 minutes.
Once cooled, drizzle with melted chocolate and arrange Turkish delight and extra pistachios on top.
WHITE CHOCOLATE HOKEY POKEY BROWNIE
Hokey Pokey
5 tbsp sugar
2 tbsp golden syrup
1 tsp baking soda
Brownie
150 g butter
200 g white chocolate
3 eggs
1 cup sugar
1 cup plain flour
1 tsp baking powder
Ganache
100 g fresh cream
200 g dark chocolate
To make hokey pokey, gently heat sugar and golden syrup in a saucepan, stirring constantly. When sugar dissolves, increase heat until mixture starts to boil. Remove from heat and add baking soda. Stir quickly until mixture froths up. Pour into greased tin immediately. Leave until cold and hard. Break into small pieces.
Preheat oven to 160 °C. Line a 20 x 30 cm slice tin of with non-stick baking paper and set aside. Melt butter and chocolate together over a double boiler. In a separate bowl, lightly whisk eggs and sugar together then whisk into the melted butter and chocolate mixture. Sift together flour and baking powder. Combine with the chocolate and egg mixture until evenly mixed and a thick consistency has been achieved.
Pour into lined slice tin. Place into oven for approximately 25-30 minutes or until the brownie has just about set. Remove from the oven and allow to cool completely.
To make the ganache, place cream in a saucepan. Bring to the boil, then remove from heat. Add dark chocolate and stir until chocolate has melted and mixture is smooth. Allow to cool slightly to thicken, then pour on top of the cooled brownie and spread evenly. Sprinkle with broken hokey pokey pieces. Once the icing has set, cut into pieces of desired size.
About the Show
New Zealand's Hottest Home Baker celebrates New Zealand's love affair with home baking. Back for its second season, this reality show is hosted by New Zealand's Next Top Model judge Colin Mathura-Jeffree, with judges Dean Brettschneider (the Global Baker) and Jade Lipton (from Cakestar.com) - both of whom have books in production with Penguin Group (NZ) - features eight top amateur home bakers from across New Zealand.
Discuss this product
(If you require assistance from Mighty Ape, please contact us.)
Categories
Feedback
If you think we've made a mistake or omitted details, please send us your feedback.
This would be one of the better baking books I have bought lately. The recipes are written in black on a white background which makes for very easy reading. There is also a fabulous recipe on virtually every page which equates to great value!