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Title: jeeee ft pingid View count: 64 Rating: 0 (0 ratings) Description: Three Ways to Make Shortcakes 1. Make them as drop biscuits. The dough must be moist enough to drop from a spoon and pat into a flat disc. Add more milk as needed to get the desired consistency. 2. Make them as cut-out biscuits. The dough must be slightly firm to cut into shapes on the counter. Sprinkle a little flour on the counter or add flour to the dough if needed. Dont add so much flour that the dough is firm like sugar cookie dough. Pat the soft dough out on the counter and cut into threeinch discs. If the dough is wet and the shape is a little ragged, its perfect. 3. Make one large shortcake. Spread the dough into an eight-inch cake pan or nine-inch pie pan. Bake for 15 to 20 minutes until golden on top and a toothpick inserted in the center comes out clean. Strawberry Hints Always use fresh, succulent, ripe strawberries. Choose plump looking strawberries with green caps and avoid those that look bruised or mushy. Do not wash them or remove the caps until they are ready to use. Strawberries should be used promptly; they will not stay fresh long. Original Strawberry Shortcake Recipe Ingredients 2 cups all-purpose flour (or more--see above) 1/4 cup sugar 1 tablespoon baking powder 1/4 teaspoon salt 1/3 cup cold butter cut into chunks 1 large egg 3/4 cup cream (or more--see above) 1 tablespoon melted butter or cream for brushing 2 tablespoons large crystal sugar such as turbinado sugar 2 pints ripe strawberries 1/4 cup sugar 1 cups heavy cream 1 teaspoon vanilla 2-4 tablespoons sugar Directions For the shortcake: Preheat the oven to 375 degrees. 1. Combine the flour, sugar, baking powder, and salt in a medium bowl. 2. Cut the butter into the dry ingredients with a pastry blender. 3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter. 4. Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm. Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake. Tags: ma, tapan, kolm, vett, ära, Author: warror876 |
