Martha blooms the gelatin in cold water.
Martha cuts the rhubarb and combines with sugar and corn starch to coagulate the juices.
Martha demonstrates how to make light fluffy batter.
Mix warm water that is at about 100 degrees with the yeast.
Martha brushes bread with melted butter.
How to form tuiles using flexible cutting boards and templates.
Martha shows how to cut butter into quarter inch cubes.
How to form croissants.
Use a serrated knife to cut chocolate.
Martha uses black iron cookie sheets for puff pastries and certain cookies.
Martha shows us how to weigh flour.
Martha demonstrates how to use paperclips to keep baking paper in place
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