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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 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chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Betty%27s+Baking+Secrets?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Betty%27s%20Baking%20Secrets"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"9"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6583521149128805360"},"published":{"$t":"2016-10-19T12:26:00.000+01:00"},"updated":{"$t":"2016-10-19T12:26:12.006+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Betty's Baking Secrets"}],"title":{"type":"text","$t":"SACHER TORTE, the Betty's Way Part Two"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Bettys Baking Secrets ident_zpsswblamou.jpg\" border=\"0\" height=\"83\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/Bettys%20Baking%20Secrets%20ident_zpsswblamou.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Its now Great British Bake Off Season here in the UK, and in honor of that each week \u003Ca href=\"http:\/\/lwlink3.linkwithin.com\/api\/click?format=go\u0026amp;jsonp=vglnk_147264033234815\u0026amp;key=503c38809682907e0e07931326b1c03d\u0026amp;libId=isiq518a01012xfu000DA58zted95\u0026amp;loc=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F2016%2F08%2Fbettys-classic-white-bread-rolls-and.html\u0026amp;v=1\u0026amp;out=https%3A%2F%2Fwww.bettys.co.uk%2Ftea-rooms%2Flocations\u0026amp;ref=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F\u0026amp;title=The%20English%20Kitchen%3A%20Bettys%20Classic%20White%20Bread%20Rolls%20and%20the%20GBBO\u0026amp;txt=Caf%C3%A9%20Tea%20Rooms\" target=\"_blank\"\u003E\u003Cb\u003EBetty's \u003C\/b\u003E\u003C\/a\u003Ewill\n be sharing a delicious recipe, plus a video and their baking tips to go\n with each recipe. The kind of thing you won't find in any cookery book!\n Here is week Nine of their delicious hints and tips and recipe.\u003Cbr \/\u003E\n\u003Ch2\u003E\n\u0026nbsp;SACHER TORTE, the Betty's Way Part Two\u003C\/h2\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003E\nSPECIAL EQUIPMENT\u003C\/h3\u003E\n1 X 15 cm deep baking ring\u003Cbr \/\u003E\n\u003Ch3\u003E\n\u003Cbr \/\u003E\u003C\/h3\u003E\n\u003Ch3\u003E\nINGREDIENTS\u003C\/h3\u003E\nFor the chocolate glacage (Mirror glaze):\u003Cbr \/\u003E\n50g caster sugar (1\/4 cup fine sugar)\u003Cbr \/\u003E\n100g liquid glucose (1\/4 cup)\u003Cbr \/\u003E\n50ml water (scant 1\/4 cup)\u003Cbr \/\u003E\n220g dark chocolate (8 ounces)\u003Cbr \/\u003E\n100g butter, chilled and diced (7 TBS)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003E\nfor the Torte:\u003C\/h3\u003E\n50g apricot jam (1\/4 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo GBBO Chocolate temp  design 01_zpsdgmzzhrq.jpg\" border=\"0\" height=\"225\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/GBBO%20Chocolate%20temp%20%20design%2001_zpsdgmzzhrq.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003E\nMETHOD\u003C\/h3\u003E\nIn a heavy based pan, bring the caster sugar, liquid glucose and water to the boil until all the ingredients have dissolved into a syrup.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTake off the heat, add the chocolate and the butter to the syrup and stir until completely dissolved to achieve a glossy finish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAssemble the torte by slicing the sponge in half horizontally.\u0026nbsp; Tyrn upside down so the flat base becomes of the top of your torte.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpread all the apricot jam over the middle of sponge, then add 2 to 3 TBS of the chocolate glacage before sandwiching together.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace in th baking ring.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNow to press it down.\u0026nbsp; Cover the torte with a sheet of baking parchment and place a large pan on top of it.\u0026nbsp; Place some tin cans inside the pan for extra weight.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace in the refrigerator, wighted down, for 2 hours, or ideally overnight.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo fnish the torte gently reheat the remaining glacage over a low heat until it's fluid, but not too runny.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRemove the pressed torte from the baking ring.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the rote on a cooling wire with a sheet of paper beneath the wire.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour the glacage over the torte, allowing it to flood naturally over the top and sides.\u0026nbsp; Leave to partially set for 15 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUse the excess chocolate glacage from beneath the cooling wire to fill a piping bag, then pipe the word Sacher onto the top of the torte.\u0026nbsp; Leave to set.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo GBBO Chocolate temp  design 02_zps0fkumtnt.jpg\" border=\"0\" height=\"225\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/GBBO%20Chocolate%20temp%20%20design%2002_zps0fkumtnt.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\nNOTES IN THE MARGINS\u003C\/h2\u003E\nTempering Dark Chocolate\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003E\nCHOCOLATE'S IN CHARGE\u003C\/h3\u003E\nMake sure you're feeling happy and relaxed - it's a delicate task which can be affected by a bad mood!\u0026nbsp; As we like to say, \"Chocolate's in charge\".\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSwitch off your phoe and prepare your working area fully.\u0026nbsp; You won't have time to move things around or respond to calls.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBe aware that the weather can afect your chocolate work.\u0026nbsp; It's very\u0026nbsp; sensitive to temperature.\u003Cbr \/\u003E\n\u003Ch3\u003E\n\u003Cbr \/\u003E\u003C\/h3\u003E\n\u003Ch3\u003E\nIT HAS A MEMORY\u003C\/h3\u003E\nChocolate has a memory - it will take on the qualities of the surface it touches.\u0026nbsp; A shiny surface makes a shiny chocolate, so use a glass bowl to warm the chocolate.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGlass it good for another eason:\u0026nbsp; cereamic and metal are better conductors of heat and can over-heat the chocolate.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf using a bar, break the chocolate ino similar sized pieces so they melt easily.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUse more chocolate than you need.\u0026nbsp; The larger volume means it changes temperature more slowly, giving you more time to work with it at specific heats.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003E\nNEARLY THERE IS THERE ENOUGH\u003C\/h3\u003E\nCreate a bain marie with a couple of centimetres of water simmering in a pan under the glass bowl.\u0026nbsp; Don't let the water touch the bottom of the bowl.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWork the chocolate with the back of a wooden spoon against the bowl.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nKeep checking the temperature, but make sure your thermometer doesn't touch the surface of the bowl itself, or the temperature measurement may be wrong.\u0026nbsp; Keep it moving around the chocolate, as some spots can be hotter than others.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat to 45-48*C, but remember - nearly there is there enough.\u0026nbsp; Take it off at around 39-40*C as the temperature will continue to rise.\u0026nbsp; If it does need a little more heat, use the bain marie in ten second bursts to stay in control.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003E\nWORK IT\u003C\/h3\u003E\nNow bring it down to a tempered temperature of 25-27*C.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWork the chocolate by movvin it around on a flat surface, gradually taking the temperature down.\u0026nbsp; A marble or granite surface is best. Plastic or wood can dull the chocolate, so avoid that if possible.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen the chocolaate reaches 25-27*C, scoop it back into the bowl, place back over the bain marie and take it back up to 29-31*C.\u0026nbsp; It's now ready to use.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCome back next week for the final part of our recipe for Sachertorte and to find out how to use your tempered chocolate to create stylish decorations.\u0026nbsp; For more Betty's Baking Secrets visit \u003Ca href=\"http:\/\/www.bettys.co.uk\/baking-secrets\"\u003Ewww.bettys.co.uk\/baking-secrets\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6583521149128805360\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/sacher-torte-bettys-way-part-two.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6583521149128805360"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6583521149128805360"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/sacher-torte-bettys-way-part-two.html","title":"SACHER TORTE, the Betty's Way Part Two"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7723237263023751123"},"published":{"$t":"2016-10-12T17:29:00.001+01:00"},"updated":{"$t":"2016-10-12T17:29:26.226+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Betty's Baking Secrets"}],"title":{"type":"text","$t":"Sacher Torte, The Bettys Way"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo Bettys Baking Secrets ident_zpsswblamou.jpg\" border=\"0\" height=\"83\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/Bettys%20Baking%20Secrets%20ident_zpsswblamou.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Its now Great British Bake Off Season here in the UK, and in honor of that each week \u003Ca href=\"http:\/\/lwlink3.linkwithin.com\/api\/click?format=go\u0026amp;jsonp=vglnk_147264033234815\u0026amp;key=503c38809682907e0e07931326b1c03d\u0026amp;libId=isiq518a01012xfu000DA58zted95\u0026amp;loc=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F2016%2F08%2Fbettys-classic-white-bread-rolls-and.html\u0026amp;v=1\u0026amp;out=https%3A%2F%2Fwww.bettys.co.uk%2Ftea-rooms%2Flocations\u0026amp;ref=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F\u0026amp;title=The%20English%20Kitchen%3A%20Bettys%20Classic%20White%20Bread%20Rolls%20and%20the%20GBBO\u0026amp;txt=Caf%C3%A9%20Tea%20Rooms\" target=\"_blank\"\u003E\u003Cb\u003EBetty's \u003C\/b\u003E\u003C\/a\u003Ewill\n be sharing a delicious recipe, plus a video and their baking tips to go\n with each recipe. The kind of thing you won't find in any cookery book!\n Here is week Eight of their delicious hints and tips and recipe.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\nSachertorte The Betty's Way\u003C\/h2\u003E\n\u003Ch3\u003E\nPart One\u003C\/h3\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ESPECIAL EQUIPMENT\u003C\/b\u003E\u003Cbr \/\u003E\n1 X 15 cm deep baking ring\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EINGREDIENTS\u003C\/b\u003E (Serves 6)\u003Cbr \/\u003E\n3 eggs (medium) separated\u003Cbr \/\u003E\n100g caster sugar (in two equal measures of 50g each)\u0026nbsp; (two measures of 1\/4 cup each)\u003Cbr \/\u003E\n100g of dark chocolate (3 1\/2 ounces)\u003Cbr \/\u003E\n75g butter (5 1\/2 TBS)\u003Cbr \/\u003E\n50g caster sugar (1\/4 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMETHOD\u003C\/b\u003E\u003Cbr \/\u003E\nPreheat the oven to 170*C\/325*F\/ gas mark 3.\u0026nbsp; Line the base of the baking rign with a disc of baking paper, large enough to cover the base and outside of the ring.\u0026nbsp; Scure the parchment paper by twisting the paper around the outside of the ring.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSeparate the three eggs.\u0026nbsp; Place the egg whites into a large, clean metal bowl and the egg yolks into a measuring jug.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsing an electric whisk, whisk the egg whites to the soft peak stage. Gradually add the first measure of caster sugar, beating well until you achieve soft meringue.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMelt the chocolate over a pan of simmering water.\u0026nbsp; Ensure the condensation from the side of the bowl does not come into contact with the melting chocolate or else the chocolate may seize.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen the chocolate has melted remove from the heat and set aside to cool.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn a large mixing bowl, cream together the butter with the second measure of sugar until pale and fluffy.\u0026nbsp; Gradually add the beaten egg yolks, being careful to avoid the mixture from curdling.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeat in the cooled melted chocolate, using a metal spoon fold in the plain flour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFold in the meringue in three additions, making sure it is thoroughly combined.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpoon into the prepared baking ring.\u0026nbsp; Bake in the preheated oven\u0026nbsp; for 25 to 30 minutes or until well risen and a skewer inserted into it comes out clean.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLeave in the tin for 15 minutes before turning onto a ire rack to cool compltely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOur Sachertorte recipe will be continued next week, along with expert tips about tempering chocolate.\u003Cbr \/\u003E\n\u003Ch2\u003E\n\u0026nbsp;\u003Ciframe allowfullscreen=\"\" frameborder=\"0\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/4Ma_XLAC8kg\" width=\"360\"\u003E\u003C\/iframe\u003E\u003C\/h2\u003E\n\u003Ch2\u003E\nNOTES IN THE MARGINS\u003C\/h2\u003E\n\u003Ch3\u003E\nMagical Meringue\u003C\/h3\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETHREE BOWL TRICK\u003C\/b\u003E\u003Cbr \/\u003E\nSeparate the eggs using the three bowl method.\u003Cbr \/\u003E\nA metal bowl will help you creat volume in your mix.\u003Cbr \/\u003E\nMake sure that it is immaculately clean.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETHE KITCHEN HELPER\u003C\/b\u003E\u003Cbr \/\u003E\nAlways place a damp cloth under the bowl to hold it still. We call it your \"kitchen helper\".\u003Cbr \/\u003E\nSet your mixer to a slow speed at first.\u0026nbsp; This will expand the egg white to break down the protein.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EWORK THE BEATERS\u003C\/b\u003E\u003Cbr \/\u003E\nEsure you work with the beaters around the entire bowl ... don't simply stay in one place.\u003Cbr \/\u003E\nIf the mix droops off the beaters it isn't ready as its too soft to hold the dense sugar.\u003Cbr \/\u003E\nIt it starts to look like cotton wool you've already gone too far.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDON'T OVERWORK\u003C\/b\u003E\u003Cbr \/\u003E\nOver-worked meringue will collapse and will be very difficult to fold in.\u003Cbr \/\u003E\nWhen the mix forms into firm peaks as you lift the beaters it is ready.\u0026nbsp; Stop now.\u003Cbr \/\u003E\nAdd the sugar gradually to ensure a smooth glossy meringue.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor more Bettys Baking Secrets, including recipes for Swiss Roll and Soft White Bread Rolls and handy tips for piping, visit \u003Ca href=\"http:\/\/www.bettys.co.uk\/baking-secrets\"\u003Ewww.bettys.co.uk\/baking-secrets\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7723237263023751123\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/sacher-torte-bettys-way.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7723237263023751123"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7723237263023751123"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/sacher-torte-bettys-way.html","title":"Sacher Torte, The Bettys Way"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/4Ma_XLAC8kg\/default.jpg","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1800685128587765130"},"published":{"$t":"2016-10-05T13:07:00.002+01:00"},"updated":{"$t":"2016-10-05T13:07:07.355+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Betty's Baking Secrets"}],"title":{"type":"text","$t":"FINGER BISCUITS the Bettys Way"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo Bettys Baking Secrets ident_zpsswblamou.jpg\" border=\"0\" height=\"83\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/Bettys%20Baking%20Secrets%20ident_zpsswblamou.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIts now Great British Bake Off Season here in the UK, and in honor of that each week \u003Ca href=\"http:\/\/lwlink3.linkwithin.com\/api\/click?format=go\u0026amp;jsonp=vglnk_147264033234815\u0026amp;key=503c38809682907e0e07931326b1c03d\u0026amp;libId=isiq518a01012xfu000DA58zted95\u0026amp;loc=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F2016%2F08%2Fbettys-classic-white-bread-rolls-and.html\u0026amp;v=1\u0026amp;out=https%3A%2F%2Fwww.bettys.co.uk%2Ftea-rooms%2Flocations\u0026amp;ref=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F\u0026amp;title=The%20English%20Kitchen%3A%20Bettys%20Classic%20White%20Bread%20Rolls%20and%20the%20GBBO\u0026amp;txt=Caf%C3%A9%20Tea%20Rooms\" target=\"_blank\"\u003E\u003Cb\u003EBetty's \u003C\/b\u003E\u003C\/a\u003Ewill be sharing a delicious recipe, plus a video and their baking tips to go with each recipe. The kind of thing you won't find in any cookery book! Here is week Seven of their delicious hints and tips and recipe on how to make a really fabulous finger biscuits!\n\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\nFinger Biscuits\u003C\/h2\u003E\n\u003Ch2\u003E\n\u003Cspan style=\"font-size: small;\"\u003Ethe Bettys Way\u003C\/span\u003E\u003C\/h2\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EINGREDIENTS\u003C\/b\u003E\u003Cbr \/\u003E\n100g butter, softened (7 TBS)\u003Cbr \/\u003E\n100g caster sugar (1\/2 cup)\u003Cbr \/\u003E\n1 medium egg, beaten\u003Cbr \/\u003E\n1 - 2 drops vanilla extract\u003Cbr \/\u003E\n150g plain flour (1 cup plus 2 TBS)\u003Cbr \/\u003E\n1\/2 tsp baking powder\u003Cbr \/\u003E\nzest of one lemon\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMETHOD\u003C\/b\u003E\u003Cbr \/\u003E\nPreheat the oven to 175*C\/325*F\/ gas mark 3.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn a large bowl, use a spoon and sugar to cream the butter and sugar together until pale and fluffy.\u0026nbsp; Gradually add the beaten egg and vanilla.\u0026nbsp; Fold in the flour, baking powder and lemon zest to form a thick paste.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLine a baking tray with baking parchment and pipe the mixture into finger shape pieces, ensuring you leave plenty of space between each biscuit.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake in a preheated ovn for 6 to 8 minutes until light golden brown in colour.\u0026nbsp; Cool on a wire rack.\u0026nbsp; The biscuits will firm on cooling.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ciframe allowfullscreen=\"\" frameborder=\"0\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/bKrDi23M1PU?list=PLzYdZE4ojQwX4VLOaT_zzYtUphF5AFHiS\" width=\"360\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\nNOTES IN THE MARGINS\u0026nbsp;\u003C\/h2\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003E\nFantastic Finger Biscuits\u003C\/h3\u003E\n\u003Cbr \/\u003E\n\u003Ch4\u003E\nSHELL TRICKS \u003C\/h4\u003E\n\u003Cul\u003E\n\u003Cli\u003EPlace a cloth under the bowl, its your second pair of hands.\u003C\/li\u003E\n\u003Cli\u003ECream the buscuit mixture with a spoon to present too much air entering the mix.\u003C\/li\u003E\n\u003Cli\u003EIf you get eggshell in your mix, use a half of eggshell to draw it back in.\u003C\/li\u003E\n\u003Cli\u003EWhisk the egg thin so it can be added in three small additions.\u003C\/li\u003E\n\u003Cli\u003EOnce the mixture has drunk in the egg, it starts to stick to the bowl.\u0026nbsp; Time for the next addition.\u003C\/li\u003E\n\u003Cli\u003EAs you get towards the last addition of egg, add less.\u003C\/li\u003E\n\u003Cli\u003EKeep scraping the mixture into the middle to create a mass.\u003C\/li\u003E\n\u003Cli\u003EIf the mix starts to look siny and greasy and no longer clings to the bowl, you may have added too much egg.\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cbr \/\u003E\n\u003Ch4\u003E\nBEST ZEST\u003C\/h4\u003E\n\u003Cul\u003E\n\u003Cli\u003EWash lemon in cold water to remove wax but not the essential oils.\u003C\/li\u003E\n\u003Cli\u003ECitrus should always be at room temperature to increase yield of juice and the fragrance from the essential oils beneath the zest.\u003C\/li\u003E\n\u003Cli\u003EScuff citrus in one direction on microplae.\u0026nbsp; Otherwise it damages the microplane.\u003C\/li\u003E\n\u003Cli\u003EDon't take the 'pith' . . . it changes its flavour profile.\u003C\/li\u003E\n\u003Cli\u003ECut the flour into the butter mixture with yoru pastry cutter.\u003C\/li\u003E\n\u003Cli\u003EBring the dough together with your hands . . . the warmth will help bring it together.\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cbr \/\u003E\n\u003Ch4\u003E\nROPEY PIPING\u003C\/h4\u003E\n\u003Cul\u003E\n\u003Cli\u003EWhen line piping, allow mix to fall from the piping bag drop like a piece of rope, rather than dragging it.\u003C\/li\u003E\n\u003Cli\u003EIf your mixture is quite firm, soften it with a few drops of water.\u003C\/li\u003E\n\u003Cli\u003EIf you're not sure how many biscuits will fit in your tray, test-bake one and see how far it travels.\u003C\/li\u003E\n\u003Cli\u003ESpace biscuits so that they colour evenly.\u003C\/li\u003E\n\u003Cli\u003EIf baking more than one batch on the same tray, cool down your tray in between bakes.\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cbr \/\u003E\n\u003Ch4\u003E\nBOTTOMS UP\u003C\/h4\u003E\n\u003Cul\u003E\n\u003Cli\u003EBiscuits Bake from the bottom up so check the underside to see if they are ready.\u003C\/li\u003E\n\u003Cli\u003EWhen you take them out of the oen, don't take them straight off the tray.\u0026nbsp; They're still baking as they are cooling.\u003C\/li\u003E\n\u003Cli\u003ELeave for five minutes on a cooling wire so air still circulates.\u0026nbsp; Otherwise, soggy bottom!\u003C\/li\u003E\n\u003Cli\u003EIf your biscuits go stale, pop them back in the oen for five minutes to perk them up.\u003C\/li\u003E\n\u003Cli\u003EStore them in an airtight tin with a few sugar cubes to retain crispness.\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cbr \/\u003E\nFor more Bettys Baking Secrets, including recipes for Swiss Roll and Soft White Bread Rolls, and handy tips for piping, visit \u003Ca href=\"http:\/\/www.bettys.co.uk\/%20bettysbakingsecrets\" target=\"_blank\"\u003Ewww.bettys.co.uk\/ bettysbakingsecrets\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1800685128587765130\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/finger-biscuits-bettys-way.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1800685128587765130"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1800685128587765130"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/finger-biscuits-bettys-way.html","title":"FINGER BISCUITS the Bettys Way"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/bKrDi23M1PU\/default.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2967019781870632970"},"published":{"$t":"2016-09-29T18:55:00.002+01:00"},"updated":{"$t":"2016-09-29T18:55:43.912+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Betty's Baking Secrets"}],"title":{"type":"text","$t":"Super Swiss Roll, The Betty's Way"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo Bettys Baking Secrets ident_zpsswblamou.jpg\" border=\"0\" height=\"83\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/Bettys%20Baking%20Secrets%20ident_zpsswblamou.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIts now Great British Bake Off Season here in the UK, and in honor of that each week\u003Ca href=\"http:\/\/lwlink3.linkwithin.com\/api\/click?format=go\u0026amp;jsonp=vglnk_147264033234815\u0026amp;key=503c38809682907e0e07931326b1c03d\u0026amp;libId=isiq518a01012xfu000DA58zted95\u0026amp;loc=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F2016%2F08%2Fbettys-classic-white-bread-rolls-and.html\u0026amp;v=1\u0026amp;out=https%3A%2F%2Fwww.bettys.co.uk%2Ftea-rooms%2Flocations\u0026amp;ref=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F\u0026amp;title=The%20English%20Kitchen%3A%20Bettys%20Classic%20White%20Bread%20Rolls%20and%20the%20GBBO\u0026amp;txt=Caf%C3%A9%20Tea%20Rooms\" target=\"_blank\"\u003E\u003Cb\u003E Betty's \u003C\/b\u003E\u003C\/a\u003Ewill be sharing a delicious recipe, plus a video and their baking tips to go with each recipe. The kind of thing you won't find in any cookery book! Here is week \u003Cb\u003ESix\u003C\/b\u003E of their delicious hints and tips and recipe on how to make a really super Swiss Roll!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\nSuper Swiss Roll\u003C\/h2\u003E\nINGREDIENTS (serves 6-8)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4 eggs (medium)\u003Cbr \/\u003E\n100g caster sugar\u0026nbsp; (1\/2 cup)\u003Cbr \/\u003E\n100g plain flour (3\/4 cup)\u003Cbr \/\u003E\n½ tsp baking powder\u003Cbr \/\u003E\n¼ tsp bicarbonate of soda\u003Cbr \/\u003E\n150g strawberry jam\u0026nbsp; (about 1 cup)\u003Cbr \/\u003E\n200ml double cream, lightly whipped (3\/4 cup)\u003Cbr \/\u003E\nCaster sugar (for sprinkling)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMETHOD\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1. Preheat the oven to 200°C (fan assisted). Grease and line the base and\nsides of a baking tray with baking parchment. Sprinkle caster sugar over\nthe paper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2. Beat the eggs and sugar in a large mixing bowl over a saucepan of\nsimmering water until thick and creamy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3. Remove the bowl from the heat and continue beating until the mixture\nis cool and forms a figure of eight when the beaters are lifted out of the\nbowl.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4. Sift the self raising flour into the bowl and with a metal spoon quickly and\ncarefully fold into the mixture.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n5. Spoon into the prepared baking tray. Place in the preheated oven and bake\nfor 8-10 minutes, until golden and ‘springy’ to the touch. Remove from\nthe oven and leave for 5 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n6. Place a clean tea-towel on the bench and top with a piece of baking\nparchment. Turn the sponge onto the baking parchment. Carefully remove\nthe baking parchment from the sponge.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n7. Roll up across its width enclosing the baking parchment as you go. Place\non a wire rack and leave to get cold.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;8. Unroll the sponge and spread with the strawberry jam and the whipped\ncream. Re-roll. Trim the edges. Dust with sifted icing sugar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\n\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Ciframe allowfullscreen=\"\" frameborder=\"0\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/lvFAptuQ-zI?list=PLzYdZE4ojQwX4VLOaT_zzYtUphF5AFHiS\" width=\"360\"\u003E\u003C\/iframe\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/h2\u003E\n\u003Ch2\u003E\nNOTES IN THE MARGINS \u003C\/h2\u003E\n\u003Ch3\u003E\nSuper Swiss Roll \u003C\/h3\u003E\nZONE THE MIX\nUse a glass bowl - it’ll keep the batter at the right temperature.\nWhisk until you’re able to make a full figure of eight in the mix.\nUse a large metal spoon – the flattest you have.\nHold your baking paper in place with few dots of mixture.\nDon’t pour the mix – ‘zone’ it and then join the mixture together for an\neven covering.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMAKE ITS MEMORY\nInvest in an oven thermometer for accurate temperature readings.\nSprinkle sugar on some baking paper so your sponge doesn’t stick to it.\nTo release the sponge from the paper it was baked on, wet your hands and massage the back of the paper.\nScore a little wedge in the sponge and roll it to make its ‘memory’.\nDo this while it’s warm – it will remember that form and roll more easily later. Allow to cool.\nSee the recipe card for Bettys Baking Secrets Week Three, Perfect Piping, for our tips about whipping cream.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCHEF’S PERK\nApply your jam first – it’s a barrier to the cream which can dissolve your sponge.\nLoosen your jam by working it with a teaspoon so it spreads more freely and doesn’t tear the sponge.\nZone it and join the dots (like you did with the sponge mix) for an even spread.\nDon’t spread to the edge – it will spill out when you roll.\nWhenever cutting cake use a serrated knife – saw and let the knife do the work.\nRemove the ends for a neat presentation – they’re the chef’s perk!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor more Bettys Baking Secrets, including our own recipes and secret tips for piping, visit \u003Ca href=\"http:\/\/www.bettys.co.uk\/bettysbakingsecrets\" target=\"_blank\"\u003Ewww.bettys.co.uk\/bettysbakingsecrets\u003C\/a\u003E."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2967019781870632970\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/super-swiss-roll-bettys-way.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2967019781870632970"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2967019781870632970"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/super-swiss-roll-bettys-way.html","title":"Super Swiss Roll, The Betty's Way"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/lvFAptuQ-zI\/default.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7499779736923798164"},"published":{"$t":"2016-09-21T08:42:00.001+01:00"},"updated":{"$t":"2016-09-21T08:42:39.902+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Betty's Baking Secrets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"GBBO"}],"title":{"type":"text","$t":"Sparkling Spun Sugar, The Betty's Way  GBBO"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo Bettys Baking Secrets ident_zpsswblamou.jpg\" border=\"0\" height=\"83\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/Bettys%20Baking%20Secrets%20ident_zpsswblamou.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIts now Great British Bake Off Season here in the UK, and in honor of that each week \u003Ca href=\"http:\/\/lwlink3.linkwithin.com\/api\/click?format=go\u0026amp;jsonp=vglnk_147264033234815\u0026amp;key=503c38809682907e0e07931326b1c03d\u0026amp;libId=isiq518a01012xfu000DA58zted95\u0026amp;loc=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F2016%2F08%2Fbettys-classic-white-bread-rolls-and.html\u0026amp;v=1\u0026amp;out=https%3A%2F%2Fwww.bettys.co.uk%2Ftea-rooms%2Flocations\u0026amp;ref=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F\u0026amp;title=The%20English%20Kitchen%3A%20Bettys%20Classic%20White%20Bread%20Rolls%20and%20the%20GBBO\u0026amp;txt=Caf%C3%A9%20Tea%20Rooms\" target=\"_blank\"\u003E\u003Cb\u003EBetty's\u003C\/b\u003E\u003C\/a\u003E will be sharing a delicious recipe, plus a video and their baking tips to go with each recipe. The kind of thing you won't find in any cookery book! Here is week \u003Cb\u003Efive\u003C\/b\u003E of their delicious hints and tips, and week four on how to create a delicious Croquembouche.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ENOTES IN THE MARGINS\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\n\u003Cb\u003ESparkling Spun Sugar, The Betty's Way\u0026nbsp;\u003C\/b\u003E\u003C\/h2\u003E\n\u003Ch2\u003E\n\u0026nbsp;\u003C\/h2\u003E\n\u003Ch3\u003E\n\u003Cb\u003EMake a Mess\u003C\/b\u003E\u003C\/h3\u003E\n\u003Cbr \/\u003E\nCreate Spun Sugar in a friend's kitchen.\u003Cbr \/\u003E\nWhy?\u0026nbsp; It's messy\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003E\n\u003Cb\u003EGolden Syrup\u0026nbsp;\u003C\/b\u003E\u003C\/h3\u003E\n\u003Cbr \/\u003E\nTemperature is important\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt mix is too cold, the strands will be too thick.\u0026nbsp; If too hot, they will be too thin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe ideal consistency is like warm Golden Syrup.\u003Cbr \/\u003E\n\u003Ch3\u003E\n\u0026nbsp;\u003C\/h3\u003E\n\u003Ch3\u003E\n\u003Cb\u003EStand Up Tall\u0026nbsp;\u003C\/b\u003E\u003C\/h3\u003E\n\u003Cbr \/\u003E\nYou'll need a little height to work with the sugar. (In the film, Lisa is stood on a kick stool!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDon't make it too early, it will only last for an hour or so.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003E\n\u003Cb\u003ECleaning Up\u0026nbsp;\u003C\/b\u003E\u003C\/h3\u003E\n\u003Cbr \/\u003E\nCleaning up can be tricky, but not if you do this:\u0026nbsp; Fill the pan with water, bring it to the boil, then tip it away.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSparkling!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf only washing up was so easy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ciframe allowfullscreen=\"\" frameborder=\"0\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/1o8QFvHcAhY?list=PLzYdZE4ojQwX4VLOaT_zzYtUphF5AFHiS\" width=\"360\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is the final part of our series about how to create a Croquembouche. Find out how to create spun sugar to decorate your masterpiece in next week's episode of Betty's Baking Secrets.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.bettys.co.uk\/bettysbakingsecrets\"\u003Ewww.bettys.co.uk\/bettysbakingsecrets\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7499779736923798164\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/sparkling-spun-sugar-bettys-way-gbbo.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7499779736923798164"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7499779736923798164"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/sparkling-spun-sugar-bettys-way-gbbo.html","title":"Sparkling Spun Sugar, The Betty's Way  GBBO"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/1o8QFvHcAhY\/default.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6334292356140107044"},"published":{"$t":"2016-09-13T16:13:00.003+01:00"},"updated":{"$t":"2016-09-13T16:13:59.212+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Betty's Baking Secrets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"GBBO"}],"title":{"type":"text","$t":"Cracking Caramel - Betty's Way part 3 GBBO Special"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo Bettys Baking Secrets ident_zpsswblamou.jpg\" border=\"0\" height=\"83\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/Bettys%20Baking%20Secrets%20ident_zpsswblamou.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIts now Great British Bake Off Season here in the UK, and in honor of that each week \u003Ca href=\"http:\/\/lwlink3.linkwithin.com\/api\/click?format=go\u0026amp;jsonp=vglnk_147264033234815\u0026amp;key=503c38809682907e0e07931326b1c03d\u0026amp;libId=isiq518a01012xfu000DA58zted95\u0026amp;loc=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F2016%2F08%2Fbettys-classic-white-bread-rolls-and.html\u0026amp;v=1\u0026amp;out=https%3A%2F%2Fwww.bettys.co.uk%2Ftea-rooms%2Flocations\u0026amp;ref=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F\u0026amp;title=The%20English%20Kitchen%3A%20Bettys%20Classic%20White%20Bread%20Rolls%20and%20the%20GBBO\u0026amp;txt=Caf%C3%A9%20Tea%20Rooms\" target=\"_blank\"\u003E\u003Cb\u003EBetty's\u003C\/b\u003E\u003C\/a\u003E will be sharing a delicious recipe, plus a video and their baking tips to go with each recipe. The kind of thing you won't find in any cookery book!  Here is week four of their delicious hints and tips, and week three on how to create a delicious Croquembouche.\u003Cbr \/\u003E\n\u0026nbsp;\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-size: large;\"\u003ECracking Caramel, the Bettys way\n\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EINGREDIENTS\u003C\/b\u003E (makes approximately 300ml)\n\u003Cbr \/\u003E\n75ml water \n\u003Cbr \/\u003E\n145g caster sugar \n\u003Cbr \/\u003E\n60g glucose syrup\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMETHOD\n\u003C\/b\u003E\u003Cbr \/\u003E\n1. Place the ingredients in a small, heavy base saucepan and set over a medium heat.\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2. Stir with a wooden spoon until the sugar has dissolved and then increase the heat to bring up to the boil.  Do not stir anymore. \n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3. Brush the sides of the pan using a wet pastry brush to prevent grains of sugar getting stuck to the side of the pan. The grains of sugar may crystallize the syrup.  \n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4. Boil until the syrup turns a light golden colour and stop the cooking process by briefly plunging the pan into a bowl of very cold water.  Do take care as this is a dangerous process.  The caramel is ready to use.  If the caramel cools down and sets, place over a gentle heat to melt.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ciframe allowfullscreen=\"\" frameborder=\"0\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/1QC7jcuHj0Q\" width=\"360\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: large;\"\u003ENotes in the Margins\n\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ECracking Caramel\n\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EWET SAND\n\u003C\/b\u003E\u003Cbr \/\u003E\nYour heavy base pan must be immaculately clean.\u003Cbr \/\u003E\nKeep some hanging water in the pan so the caramel doesn’t burn.\u003Cbr \/\u003E\nUse your finger to stir the sugar – create the texture of ‘wet sand’.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ESWIRL\n\u003C\/b\u003E\u003Cbr \/\u003E\nThe glucose is a vital ingredient.\u003Cbr \/\u003E\nIt keeps the spun sugar flexible later on.\u003Cbr \/\u003E\n\u0026nbsp;Pick up the glucose with a wet hand so it doesn’t stick. Do this off the heat.\u003Cbr \/\u003E\nOnce you introduce the caramel to the heat, don’t stir it - swirl.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EGOLDEN BLONDE\n\u003C\/b\u003E\u003Cbr \/\u003E\nYou’ll see it go to a blonde caramel with a hint of colour.\u003Cbr \/\u003E\nWatch for it turning to a honeycomb, golden blonde – then remove from the heat.\u003Cbr \/\u003E\nBe careful – caramel is red hot!\n\nLet the choux touch the sugar – not your finger.\n\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is part three of our series about how to create a Croquembouche. Find out how to create spun sugar to decorate your masterpiece in next week’s episode of Bettys Baking Secrets. \u003Ca href=\"http:\/\/www.bettys.co.uk\/bettysbakingsecrets\" target=\"_blank\"\u003E\u003Cb\u003Ewww.bettys.co.uk\/bettysbakingsecrets\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003EFor nearly 100 years, people have been flocking to Yorkshire for a taste of Bettys. Bettys was founded by Frederick Belmont, a Swiss baker and confectioner who came to England in search of opportunities to develop his craft skills. He opened his first Café Tea Rooms in Harrogate in 1919 and named it 'Bettys'. The reason why remains a mystery to this day."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6334292356140107044\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/cracking-caramel-bettys-way-part-3-gbbo.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6334292356140107044"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6334292356140107044"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/cracking-caramel-bettys-way-part-3-gbbo.html","title":"Cracking Caramel - Betty's Way part 3 GBBO Special"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/1QC7jcuHj0Q\/default.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3415674043517978863"},"published":{"$t":"2016-09-07T16:05:00.001+01:00"},"updated":{"$t":"2016-09-07T16:06:18.088+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Betty's Baking Secrets"}],"title":{"type":"text","$t":"Choux Pastry with Betty's Part 2 GBBO Special"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo Bettys Baking Secrets ident_zpsswblamou.jpg\" border=\"0\" height=\"83\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/Bettys%20Baking%20Secrets%20ident_zpsswblamou.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EWondrous Whipping \nthe Bettys way\u0026nbsp;\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFrom whipping techniques to making use of leftovers, this is everything\nyou need to know about dream cream.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003Cli\u003EThe higher the fat, the better the set, so if you’re hoping for a chocolate tart that serves up the perfect slice, choose double cream.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EDon’t heat single cream - it will split.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EBecause of the fat content, cream whips better if very cold.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EIf the weather’s warm, place the bowl and whisk in the fridge in advance.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EAlways use a metal bowl – it will help you whip up the cream up quicker and the cream will hold its shape.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EWhip cream by hand so you can judge the thickness.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EWhen the cream begins to hold in the ends of the whisk, you’re just two to three turns from the perfect whip.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EDon’t over-whip cream as it will change the texture and cause a fatty mouth feel.\n\nAlso, if you over-whip cream for a mousse or soufflé it will be very difficult to fold in, and will likely take air out and leave lumps behind.\n\nBut if it is over-whipped, a few extra tablespoons of cream may fix it.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EDon’t bin leftover cream - freeze it. You can add it straight into a soup or sauce.\n\n\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EFOR REFERENCE\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAverage fat content of different creams:\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1. Single cream: 18%\u003Cbr \/\u003E\n2. Whipping cream: 35%\u003Cbr \/\u003E\n3. Double cream: 48%\u003Cbr \/\u003E\n4. Clotted cream: 55%\u003Cbr \/\u003E\n5. Mascarpone: 60-75%\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ciframe allowfullscreen=\"\" frameborder=\"0\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/ph1BJcj3Zes\" width=\"360\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ENotes in the Margins: Perfect Piping\n\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ENIP AND TUCK\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTuck the piping bag into the nozzle so mixture doesn’t drip out.\n\nNip the bag between finger and thumb.\n\nCreate pressure by twisting the bag.\n\nPipe from the top so the mixture is pressured in one direction.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMATCHING CHOUX \u0026amp; HAT\u003C\/b\u003E\u003Cbr \/\u003E\nDon’t pipe too close – the bun will be flat, like a beret.\n\nDon’t pipe it pointy, like a Dumbledore hat – it’ll burn.\n\nAim for a mound that you twist into a rounded top – like the Sorting Hat from Harry Potter!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EIN THE OVEN\u003C\/b\u003E\u003Cbr \/\u003E\nSpacing is important – too close and they can’t bake.\n\nArrange the small ones at the back and the big ones at the front so they bake evenly.\n\nDon’t take them straight out of the oven – you’ll get Yorkshire puddings.\n\nFirst open the door to release steam.\n\nThen shut the door and turn the oven off to allow the hanging temperature to create the crisp texture.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is part two of our series about how to create a Croquembouche. 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Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"annotation text\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"header\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"footer\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"index heading\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"35\" SemiHidden=\"true\"\n   UnhideWhenUsed=\"true\" QFormat=\"true\" Name=\"caption\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"table of figures\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"envelope address\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"envelope return\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"footnote reference\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"annotation reference\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"line number\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"page number\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"endnote reference\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"endnote text\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"table of authorities\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"macro\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"toa heading\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List Bullet\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List Number\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List Bullet 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List Bullet 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List Bullet 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List Bullet 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List Number 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List Number 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List Number 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List Number 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"10\" QFormat=\"true\" Name=\"Title\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Closing\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Signature\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"1\" SemiHidden=\"true\"\n   UnhideWhenUsed=\"true\" Name=\"Default Paragraph Font\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Body Text\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Body Text Indent\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List Continue\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List Continue 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List Continue 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List Continue 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"List Continue 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Message Header\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"11\" QFormat=\"true\" Name=\"Subtitle\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Salutation\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Date\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Body Text First Indent\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Body Text First Indent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Note Heading\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Body Text 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Body Text 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Body Text Indent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Body Text Indent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Block Text\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Hyperlink\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"FollowedHyperlink\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"22\" QFormat=\"true\" Name=\"Strong\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"20\" QFormat=\"true\" Name=\"Emphasis\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Document Map\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Plain Text\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"E-mail Signature\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"HTML Top of Form\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"HTML Bottom of Form\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Normal (Web)\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"HTML Acronym\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"HTML Address\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"HTML Cite\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"HTML Code\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"HTML Definition\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"HTML Keyboard\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"HTML Preformatted\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"HTML Sample\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"HTML Typewriter\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"HTML Variable\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Normal Table\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"annotation subject\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"No List\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Outline List 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Outline List 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Outline List 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Simple 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Simple 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Simple 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Classic 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Classic 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Classic 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Classic 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Colorful 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Colorful 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Colorful 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Columns 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Columns 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Columns 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Columns 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Columns 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Grid 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Grid 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Grid 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Grid 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Grid 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Grid 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Grid 7\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Grid 8\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table List 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table List 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table List 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table List 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table List 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table List 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table List 7\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table List 8\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table 3D effects 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table 3D effects 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table 3D effects 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Contemporary\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Elegant\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Professional\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Subtle 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Subtle 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Web 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Web 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Web 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Balloon Text\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"39\" Name=\"Table Grid\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Theme\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" Name=\"Placeholder Text\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"1\" QFormat=\"true\" Name=\"No Spacing\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"60\" Name=\"Light Shading\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"61\" Name=\"Light List\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"62\" Name=\"Light Grid\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"63\" Name=\"Medium Shading 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"64\" Name=\"Medium Shading 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"65\" Name=\"Medium List 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"66\" Name=\"Medium List 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"67\" Name=\"Medium Grid 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"68\" Name=\"Medium Grid 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"69\" Name=\"Medium Grid 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"70\" Name=\"Dark List\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"71\" Name=\"Colorful Shading\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"72\" Name=\"Colorful List\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"73\" Name=\"Colorful Grid\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"60\" Name=\"Light Shading Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"61\" Name=\"Light List Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"62\" Name=\"Light Grid Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"63\" Name=\"Medium Shading 1 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"64\" Name=\"Medium Shading 2 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"65\" Name=\"Medium List 1 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" Name=\"Revision\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"34\" QFormat=\"true\"\n   Name=\"List Paragraph\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"29\" QFormat=\"true\" Name=\"Quote\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"30\" QFormat=\"true\"\n   Name=\"Intense Quote\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"66\" Name=\"Medium List 2 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"67\" Name=\"Medium Grid 1 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"68\" Name=\"Medium Grid 2 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"69\" Name=\"Medium Grid 3 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"70\" Name=\"Dark List Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"71\" Name=\"Colorful Shading Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"72\" Name=\"Colorful List Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"73\" Name=\"Colorful Grid Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"60\" Name=\"Light Shading Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"61\" Name=\"Light List Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"62\" Name=\"Light Grid Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"63\" Name=\"Medium Shading 1 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"64\" Name=\"Medium Shading 2 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"65\" Name=\"Medium List 1 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"66\" Name=\"Medium List 2 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"67\" Name=\"Medium Grid 1 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"68\" Name=\"Medium Grid 2 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"69\" Name=\"Medium Grid 3 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"70\" Name=\"Dark List Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"71\" Name=\"Colorful Shading Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"72\" Name=\"Colorful List Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"73\" Name=\"Colorful Grid Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"60\" Name=\"Light Shading Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"61\" Name=\"Light List Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"62\" Name=\"Light Grid Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"63\" Name=\"Medium Shading 1 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"64\" Name=\"Medium Shading 2 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"65\" Name=\"Medium List 1 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"66\" Name=\"Medium List 2 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"67\" Name=\"Medium Grid 1 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"68\" Name=\"Medium Grid 2 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"69\" Name=\"Medium Grid 3 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"70\" Name=\"Dark List Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"71\" Name=\"Colorful Shading Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"72\" Name=\"Colorful List Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"73\" Name=\"Colorful Grid Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"60\" Name=\"Light Shading Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"61\" Name=\"Light List Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"62\" Name=\"Light Grid Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"63\" Name=\"Medium Shading 1 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"64\" Name=\"Medium Shading 2 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"65\" Name=\"Medium List 1 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"66\" Name=\"Medium List 2 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"67\" Name=\"Medium Grid 1 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"68\" Name=\"Medium Grid 2 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"69\" Name=\"Medium Grid 3 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"70\" Name=\"Dark List Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"71\" Name=\"Colorful Shading Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"72\" Name=\"Colorful List Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"73\" Name=\"Colorful Grid Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"60\" Name=\"Light Shading Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"61\" Name=\"Light List Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"62\" Name=\"Light Grid Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"63\" Name=\"Medium Shading 1 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"64\" Name=\"Medium Shading 2 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"65\" Name=\"Medium List 1 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"66\" Name=\"Medium List 2 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"67\" Name=\"Medium Grid 1 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"68\" Name=\"Medium Grid 2 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"69\" Name=\"Medium Grid 3 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"70\" Name=\"Dark List Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"71\" Name=\"Colorful Shading Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"72\" Name=\"Colorful List Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"73\" Name=\"Colorful Grid Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"60\" Name=\"Light Shading Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"61\" Name=\"Light List Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"62\" Name=\"Light Grid Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"63\" Name=\"Medium Shading 1 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"64\" Name=\"Medium Shading 2 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"65\" Name=\"Medium List 1 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"66\" Name=\"Medium List 2 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"67\" Name=\"Medium Grid 1 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"68\" Name=\"Medium Grid 2 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"69\" Name=\"Medium Grid 3 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"70\" Name=\"Dark List Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"71\" Name=\"Colorful Shading Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"72\" Name=\"Colorful List Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"73\" Name=\"Colorful Grid Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"19\" QFormat=\"true\"\n   Name=\"Subtle Emphasis\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"21\" QFormat=\"true\"\n   Name=\"Intense Emphasis\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"31\" QFormat=\"true\"\n   Name=\"Subtle Reference\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"32\" QFormat=\"true\"\n   Name=\"Intense Reference\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"33\" QFormat=\"true\" Name=\"Book Title\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"37\" SemiHidden=\"true\"\n   UnhideWhenUsed=\"true\" Name=\"Bibliography\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"39\" SemiHidden=\"true\"\n   UnhideWhenUsed=\"true\" QFormat=\"true\" Name=\"TOC Heading\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"41\" Name=\"Plain Table 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"42\" Name=\"Plain Table 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"43\" Name=\"Plain Table 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"44\" Name=\"Plain Table 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"45\" Name=\"Plain Table 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"40\" Name=\"Grid Table Light\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\" Name=\"Grid Table 1 Light\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"Grid Table 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"Grid Table 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"Grid Table 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"Grid Table 5 Dark\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\" Name=\"Grid Table 6 Colorful\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\" Name=\"Grid Table 7 Colorful\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"Grid Table 1 Light Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"Grid Table 2 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"Grid Table 3 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"Grid Table 4 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"Grid Table 5 Dark Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"Grid Table 6 Colorful Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"Grid Table 7 Colorful Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"Grid Table 1 Light Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"Grid Table 2 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"Grid Table 3 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"Grid Table 4 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"Grid Table 5 Dark Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"Grid Table 6 Colorful Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"Grid Table 7 Colorful Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"Grid Table 1 Light Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"Grid Table 2 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"Grid Table 3 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"Grid Table 4 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"Grid Table 5 Dark Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"Grid Table 6 Colorful Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"Grid Table 7 Colorful Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"Grid Table 1 Light Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"Grid Table 2 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"Grid Table 3 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"Grid Table 4 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"Grid Table 5 Dark Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"Grid Table 6 Colorful Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"Grid Table 7 Colorful Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"Grid Table 1 Light Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"Grid Table 2 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"Grid Table 3 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"Grid Table 4 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"Grid Table 5 Dark Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"Grid Table 6 Colorful Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"Grid Table 7 Colorful Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"Grid Table 1 Light Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"Grid Table 2 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"Grid Table 3 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"Grid Table 4 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"Grid Table 5 Dark Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"Grid Table 6 Colorful Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"Grid Table 7 Colorful Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\" Name=\"List Table 1 Light\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"List Table 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"List Table 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"List Table 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"List Table 5 Dark\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\" Name=\"List Table 6 Colorful\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\" Name=\"List Table 7 Colorful\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"List Table 1 Light Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"List Table 2 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"List Table 3 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"List Table 4 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"List Table 5 Dark Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"List Table 6 Colorful Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"List Table 7 Colorful Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"List Table 1 Light Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"List Table 2 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"List Table 3 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"List Table 4 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"List Table 5 Dark Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"List Table 6 Colorful Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"List Table 7 Colorful Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"List Table 1 Light Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"List Table 2 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"List Table 3 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"List Table 4 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"List Table 5 Dark Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"List Table 6 Colorful Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"List Table 7 Colorful Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"List Table 1 Light Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"List Table 2 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"List Table 3 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"List Table 4 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"List Table 5 Dark Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"List Table 6 Colorful Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"List Table 7 Colorful Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"List Table 1 Light Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"List Table 2 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"List Table 3 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"List Table 4 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"List Table 5 Dark Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"List Table 6 Colorful Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"List Table 7 Colorful Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"List Table 1 Light Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"List Table 2 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"List Table 3 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"List Table 4 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"List Table 5 Dark Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"List Table 6 Colorful Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"List Table 7 Colorful Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Mention\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Smart Hyperlink\"\/\u003E\n \u003C\/w:LatentStyles\u003E\n\u003C\/xml\u003E\u003C![endif]--\u003E\u003C!--[if gte mso 10]\u003E\n\u003Cstyle\u003E\n \/* Style Definitions *\/\n table.MsoNormalTable\n {mso-style-name:\"Table Normal\";\n mso-tstyle-rowband-size:0;\n mso-tstyle-colband-size:0;\n mso-style-noshow:yes;\n mso-style-priority:99;\n mso-style-parent:\"\";\n mso-padding-alt:0cm 5.4pt 0cm 5.4pt;\n mso-para-margin:0cm;\n mso-para-margin-bottom:.0001pt;\n mso-pagination:widow-orphan;\n font-size:12.0pt;\n mso-bidi-font-size:11.0pt;\n font-family:\"Times New Roman\",serif;\n mso-bidi-font-family:\"Times New Roman\";\n mso-bidi-theme-font:minor-bidi;\n mso-fareast-language:EN-US;}\n\u003C\/style\u003E\n\u003C![endif]--\u003E\u003Cspan style=\"font-family: \u0026quot;calibri\u0026quot; , sans-serif; font-size: 11.0pt;\"\u003E\u003Cb\u003E\u003Ca href=\"http:\/\/www.bettys.co.uk\/bettysbakingsecrets\" target=\"_blank\"\u003Ewww.bettys.co.uk\/bettysbakingsecrets\u003C\/a\u003E\u003C\/b\u003E\n\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3415674043517978863\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/choux-pastry-with-bettys-part-2-gbbo.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3415674043517978863"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3415674043517978863"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/choux-pastry-with-bettys-part-2-gbbo.html","title":"Choux Pastry with Betty's Part 2 GBBO Special"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/ph1BJcj3Zes\/default.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6296008182567011280"},"published":{"$t":"2016-08-31T11:56:00.002+01:00"},"updated":{"$t":"2016-08-31T11:56:45.873+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Betty's Baking Secrets"}],"title":{"type":"text","$t":"Sumptuous Choux with Betty's Baking Secrets"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo Bettys Baking Secrets ident_zpsswblamou.jpg\" border=\"0\" height=\"83\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/Bettys%20Baking%20Secrets%20ident_zpsswblamou.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor nearly 100 years, people have been flocking to Yorkshire for a taste of Bettys. Bettys was founded by Frederick Belmont, a Swiss baker and confectioner who came to England in search of opportunities to develop his craft skills. He opened his first Café Tea Rooms in Harrogate in 1919 and named it 'Bettys'. The reason why remains a mystery to this day.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLots of things have changed since then. They now have six\u003Ca href=\"http:\/\/lwlink3.linkwithin.com\/api\/click?format=go\u0026amp;jsonp=vglnk_147264033234815\u0026amp;key=503c38809682907e0e07931326b1c03d\u0026amp;libId=isiq518a01012xfu000DA58zted95\u0026amp;loc=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F2016%2F08%2Fbettys-classic-white-bread-rolls-and.html\u0026amp;v=1\u0026amp;out=https%3A%2F%2Fwww.bettys.co.uk%2Ftea-rooms%2Flocations\u0026amp;ref=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F\u0026amp;title=The%20English%20Kitchen%3A%20Bettys%20Classic%20White%20Bread%20Rolls%20and%20the%20GBBO\u0026amp;txt=Caf%C3%A9%20Tea%20Rooms\" target=\"_blank\"\u003E Café Tea Rooms\u003C\/a\u003E in Yorkshire and the Bettys name has become famous the world over. They have also added a mail order service which delivers deliciousness to homes from Tunbridge Wells to Tokyo, and they share their knowledge and passion for food through \u003Ca href=\"http:\/\/lwlink3.linkwithin.com\/api\/click?format=go\u0026amp;jsonp=vglnk_147264035840116\u0026amp;key=503c38809682907e0e07931326b1c03d\u0026amp;libId=isiq518a01012xfu000DA58zted95\u0026amp;loc=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F2016%2F08%2Fbettys-classic-white-bread-rolls-and.html\u0026amp;v=1\u0026amp;out=http%3A%2F%2Fwww.bettyscookeryschool.co.uk%2F\u0026amp;ref=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F\u0026amp;title=The%20English%20Kitchen%3A%20Bettys%20Classic%20White%20Bread%20Rolls%20and%20the%20GBBO\u0026amp;txt=Bettys%20Cookery%20School\" target=\"_blank\"\u003EBettys Cookery School\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut in other ways, they are unchanged. Still family-owned, they believe in doing business in a way that is fair to people and kind to the planet. And at their Craft Bakery in Harrogate they still practice the artisan skills that Frederick Belmont brought to Yorkshire from Switzerland nearly 100 years ago.\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Its now Great British Bake Off Season here in the UK, and in honor of that each week Betty's will be sharing a delicious recipe, plus a video and their baking tips to go with each recipe. The kind of thing you won't find in any cookery book!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis week they sent me some delicious Fondant Fancies to enjoy eating while we enjoy watching the GBBO!\u0026nbsp; I can't wait to get stuck in. They look delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo Bettys_zpsqspyww2j.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/Bettys_zpsqspyww2j.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis week they are tackling Choux Pastry with a recipe, a video and their handy tips for success\u0026nbsp; in making this type of pastry.\u0026nbsp; I know that making Choux Pastry can be a bit of a challenge for most people.\u0026nbsp; This is the first in a series of three videos\/tips that they will be sharing with us, with the end result being a Croque en Bouche.  Next week we will be shown part 2, piping and the week after that spun sugar!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ciframe allowfullscreen=\"\" frameborder=\"0\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/ph1BJcj3Zes\" width=\"360\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cb\u003E\u003Ci\u003E*Choux pastry, the Bettys way*\u0026nbsp;\u003C\/i\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/choux-pastry-betty-s-way\" target=\"_blank\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cb\u003E\u0026nbsp;Printable\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cb\u003E\u003Ci\u003E\u0026nbsp;\u003C\/i\u003E\u003C\/b\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E130ml water (4.5 fluid ounces)\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E130ml whole milk (4.5 fluid ounces)\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003Epinch of caster sugar\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003Epinch of salt\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E110g butter, cubed (7 1\/2 TBS)\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E140g plain flour (1 cup)\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E3 eggs (medium), beaten\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E1.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; Place the\nwater, milk, sugar and salt together in a heavy based pan over a moderate\nheat.\u0026nbsp; Add the butter and bring to the\nboil.\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E2.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; As the\nliquid comes up to the boil, remove from the heat and stir in all the flour in\none go. Using a large spoon, beat quickly until all the flour is combined and a\nthick paste forms.\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E3.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; Return to\nthe heat and cook for a further 1-2 minutes until the paste forms a cohesive\nball, dries out and comes away from the sides of the pan.\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E4.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; Remove\nfrom the heat, place into a mixing bowl and allow it to cool slightly for a few\nminutes.\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n5.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; When cool, gradually\nadd the egg a little at a time, beating after each addition. Continue until you\nget a dropping consistency and a stiff batter has formed (you may not need all\nof the egg).\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Ch1\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Ca href=\"https:\/\/www.blogger.com\/null\" name=\"TOC-Sumptuous-Choux\"\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/www.blogger.com\/null\" name=\"_Toc458675568\"\u003ESumptuous Choux\u003C\/a\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/h1\u003E\n\u003Ch1\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Ca href=\"https:\/\/www.blogger.com\/null\" name=\"TOC-1\"\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/www.blogger.com\/null\" name=\"_Toc458675568\"\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/h1\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\u003Cb\u003EBAKING HINTS FROM BETTY'S\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cb\u003EChop Chop\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u0026nbsp;Chop up the butter so it melts faster.\n\n\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u0026nbsp;Large chunks reduce the temperature of the liquid and will\nmean more evaporation – this will change your recipe.\n\n\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u0026nbsp;Chute the flour in quickly.\n\n\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u0026nbsp;Slowly bring it all together.\n\n\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cb\u003EStir it Up\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u0026nbsp;Use a high temperature and keep the mixture moving to create\na ‘choux ball’.\n\n\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u0026nbsp;Look for a residue of flour sticking to the bottom – this\nmeans it’s cooked out.\n\n\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u0026nbsp;'Paint’ the bowl with the mixture. This cools the mix to the\nright temperature to add the egg.\n\n\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u0026nbsp;Add eggs gradually. Otherwise you’ll saturate the mixture\nand the egg will sit on the surface.\n\n\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u0026nbsp;Look for a fluid consistency.\n\n\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cb\u003EHelping Hands\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u0026nbsp;Use a damp tea towel as your extra pair of hands - it\nsecures your bowl while you’re mixing.\n\n\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u0026nbsp;Use an electric mixer to add ¾ of the egg (adding a little\nat a time). Then switch to a wooden spoon –this will help you feel the\nconsistency and work out when the batter is formed.\n\n\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cspan style=\"color: red;\"\u003E\u0026nbsp;\u003C\/span\u003EWhen the mixture grips the bowl, add more egg.\n\n\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u0026nbsp;Egg is nature’s ingredient. It’s about how the mix is\nbehaving, not what the recipe says. You may need more or less.\n\n\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u0026nbsp;To tell if your choux is ready, lift the mixture out of the\nbowl on a spoon. You’re looking for an elongated ‘V’ shaped tear.\n\n\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003Cb\u003EFind out how to pipe your choux in next week’s episode\nof Bettys Baking Secrets. \u003C\/b\u003E\u003Ca href=\"http:\/\/www.bettys.co.uk\/bettysbakingsecrets\" rel=\"nofollow\"\u003E\u003Cb\u003Ewww.bettys.co.uk\/bakingsecrets\u003C\/b\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6296008182567011280\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/sumptuous-choux-with-bettys-baking.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6296008182567011280"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6296008182567011280"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/sumptuous-choux-with-bettys-baking.html","title":"Sumptuous Choux with Betty's Baking Secrets"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/ph1BJcj3Zes\/default.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-738103573237492061"},"published":{"$t":"2016-08-24T14:14:00.001+01:00"},"updated":{"$t":"2016-08-24T14:14:25.782+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Betty's Baking Secrets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"GBBO"}],"title":{"type":"text","$t":"Bettys Classic White Bread Rolls and the GBBO"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo Bettys Baking Secrets ident_zpsswblamou.jpg\" border=\"0\" height=\"83\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/Bettys%20Baking%20Secrets%20ident_zpsswblamou.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor nearly 100 years, people have been flocking to Yorkshire for a taste of Bettys.  Bettys was founded by Frederick Belmont, a Swiss baker and confectioner who came to England in search of opportunities to develop his craft skills. He opened his first Café Tea Rooms in \u003Ca href=\"https:\/\/www.bettys.co.uk\/tea-rooms\/locations\/harrogate\" target=\"_blank\"\u003EHarrogate\u003C\/a\u003E in 1919 and named it 'Bettys'. The reason why remains a mystery to this day.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLots of things have changed since then. They now have six \u003Ca href=\"https:\/\/www.bettys.co.uk\/tea-rooms\/locations\" target=\"_blank\"\u003ECafé Tea Rooms\u003C\/a\u003E in Yorkshire and the Bettys name has become famous the world over. They have also added a mail order service which delivers deliciousness to homes from Tunbridge Wells to Tokyo, and they share their knowledge and passion for food through \u003Ca href=\"http:\/\/www.bettyscookeryschool.co.uk\/\" target=\"_blank\"\u003EBettys Cookery School\u003C\/a\u003E.\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut in other ways, they are unchanged. Still family-owned, they believe in doing business in a way that is fair to people and kind to the planet. And at their Craft Bakery in Harrogate they still practice the artisan skills that Frederick Belmont brought to Yorkshire from Switzerland nearly 100 years ago.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIts now Great British Bake Off Season here in the UK, and in honor of that each week Betty's will be sharing a delicious recipe, plus a video and their baking tips to go with each recipe. The kind of thing you won't find in any cookery book!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis week they are sharing their recipe for Classic Bread Rolls with us.\u0026nbsp;\u0026nbsp; After watching the video, I think even I will be able to bake\u0026nbsp; us some lovely rolls!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ciframe allowfullscreen=\"\" frameborder=\"0\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/bnsfP9g-t8Y\" width=\"460\"\u003E\u003C\/iframe\u003E\n\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Classic White Bread Rolls*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nthe Betty's way\u003C\/div\u003E\nMakes 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/classic-white-bread-rolls\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n400g strong white flour (3 cups)\u003C\/div\u003E\n35g butter (2 1\/2 TBS)\u003C\/div\u003E\n5 g sea salt (1 tsp)\u003C\/div\u003E\n8 g fresh yeast (2 1\/2 tsp)\u003C\/div\u003E\n110ml whole milk (scant half cup)\u003C\/div\u003E\n110ml water (scant half cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003ETo Decorate:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n20ml whole milk (1 12 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 egg, beaten\u003C\/div\u003E\n\u003Cdiv\u003E\nselection of poppyseeds, sesame seeds, sunflower seeds \u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003EMETHOD:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n1.\u0026nbsp;\n Place the flour and salt together in a bowl. Rub the butter into the \nflour using your fingertips until it is fully mixed through.\u003C\/div\u003E\n\u003Cdiv\u003E\n2.\u0026nbsp;\n Add the yeast to the milk and water and mix with a fork.\u0026nbsp; Allow to \nstand until the yeast has dissolved before adding this to the dry \ningredients.\u003C\/div\u003E\n\u003Cdiv\u003E\n3.\u0026nbsp; Gradually add the liquid to the dry \ningredients, together with the dissolved yeast.\u0026nbsp; Work the mixture \ntogether until it forms a ball of dough, and tip ou tonto a work \nsurface.\u003C\/div\u003E\n\u003Cdiv\u003E\n4.\u0026nbsp; Knead gently for about 10 minutes until the dough becomes soft and smooth.\u003C\/div\u003E\n\u003Cdiv\u003E\n5.\u0026nbsp; Allow the ball of dough to rest under a slightly damp cklean tea-towel for 5 minutes.\u003C\/div\u003E\n\u003Cdiv\u003E\n6.\u0026nbsp;\n Roll the dough into a sausage shape first and, using the scraper, \ndivide th edough into 8 evenly sized pieces.\u0026nbsp; Roll each into a round \nshape.\u0026nbsp; Allow the dough to relax again for five minutes under a damp \ntea-towel or clingfilm before making each ball into a shape.\u003C\/div\u003E\n\u003Cdiv\u003E\n7.\u0026nbsp; When the dough has been shaped, carefully place onto a baking tray.\u003C\/div\u003E\n\u003Cdiv\u003E\n8.\u0026nbsp; Brush the dough with a little egg\/milk mixture and sprinkle with seeds of your choice.\u003C\/div\u003E\n\u003Cdiv\u003E\n9.\u0026nbsp; Place the tray in the prover or leave in a warm place covered with clingilm for about 20 minutes, or until doubled in size.\u003C\/div\u003E\n\u003Cdiv\u003E\n10.Bake the bread in a preheated oven at 200*C\/400*F\/ gas mark 6 (fan assisted) oven for 10 to 15 minutes, (depending on shape.)\u003C\/div\u003E\n11.The bread is baked when golden brown in colour and when tapped underneath they should sound hollow.\u0026nbsp; Place on a cooling wire.\u003Cbr \/\u003E\n\u0026nbsp; \u003Cbr \/\u003E\n\u003Cb\u003ENOTES IN THE MARGINS\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ci\u003E~o~Beautiful Bread~o~\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EKNEADING\u003C\/b\u003E\u003Cbr \/\u003E\nWhen kneading, always work the dough in the same direction. This will deveop the network of gluten strands.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo avoid sticking to your dough, use the one second contact rule - don't touch your dough for more than a second as you knead it\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nImprint your dough with your thumb - if it springs back, its ready.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EBALLLING OFF\u003C\/b\u003E\u003Cbr \/\u003E\nThis stage is really important - what you're trying to do is trap energy in the dough.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen Lisa holds up the underside of the balled off dough, you can see the swirls of the core - yet the top is smooth.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe\u0026nbsp; movement you're looking for is down and over.\u0026nbsp; Notice in our film how Lisa pushes slightly down and she rotates the dough in her palm, travelling in the same direction.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EHOMEMADE PROVER\u003C\/b\u003E\u003Cbr \/\u003E\nIf you don't hav ea dedicated prover, few of us do, its easy to create one.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSimply take a bowl, turn it upside down in your sink, add hot water and your tray of dough, and cove rwith some cling fim.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDo you get tangled up in clingfilm?\u0026nbsp; Than fold it back on itself to double line it - it prevents it from misbehaving!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EFINISHING THE RACE\u003C\/b\u003E\u003Cbr \/\u003E\nAllow the dough a final 10% to finish the race.\u0026nbsp; In other words, remove the dough from the prover a little before it has completely risen.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is because the yeast needs a last bit of energy to take into the oven for a perfect rice.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ECOOLING\u003C\/b\u003E\u003Cbr \/\u003E\nWhen cooling your bread, make sure there's an airflor under the tray.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis prevents soggy bottoms!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDo check out the\u003Ca href=\"https:\/\/www.bettys.co.uk\/baking-secrets\" target=\"_blank\"\u003E\u003Cb\u003E Betty's Baking Secrets \u003C\/b\u003E\u003C\/a\u003EPage, for a whole lot more baking secrets during the GBBO and beyond.\u0026nbsp;\u0026nbsp; Also don't forget to check back next week to see what's baking next!\u0026nbsp; (With any luck I might even get it baked myself to show you my results!\u0026nbsp; There is no rest for the wicked!!)"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/738103573237492061\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/bettys-classic-white-bread-rolls-and.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/738103573237492061"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/738103573237492061"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/bettys-classic-white-bread-rolls-and.html","title":"Bettys Classic White Bread Rolls and the GBBO"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/bnsfP9g-t8Y\/default.jpg","height":"72","width":"72"},"thr$total":{"$t":"8"}}]}});