2 cups flour 4 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 1 stick butter or margarine -- softened 2 eggs 4 tablespoons milk 6 pats butter Preheat oven to 400. Mix first five ingredients in a food processor. Beat together eggs and milk. Pour over flour mixture and process just enough to blend. Roll out on floured board to about 1/2 inch thickness. Cut out 12 circles with a large round cookie cutter. Place six cut outs on baking sheet. Top each with pat of butter and then top with a second cut out. Bake in preheated oven 15 minutes, or until golden brown. Split in middle to create two layers for strawberry shortcake.
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If you like strawberry shortcake, you'll love strawberry poke cake! Recipe is on dangthatssweet.com!
Strawberry poke cake is the easiest way to elevate a standard sheet cake. Tender vanilla cake gets infused with fresh strawberry sauce and finished off with a creamy whipped topping!
Cacao ! ∴∵ゞ(´ω`*) ♪ I have consulted recipes from various other creatives. @DelmiraCooking Thanks
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[Ingredients] 620 ml : Milk 130g : Sugar 7g : Agar agar 30g : Cocoa powder 150g : Dark chocolate
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Korean style Strawberry Shortcake | Best recipe with detailed instructions
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I know many of you have been waiting for this. It’s a cake made from genoise, whipped heavy cream and fresh strawberries. It has to be good – the overall texture is extremely light so it simply melts in your mouth.
⊙Genoise⊙ Please watch my detailed “how to make a perfect genoise” video. Link is here:
⊙Syrup⊙ Water 40 Sugar 20g Cointreau (orange liquor) 4g
① Bring water & sugar to a boil. ② Add the Cointreau. I strongly recommend adding some sort of liquor (like kirsche) but if you don’t have any, just leave it out.
⊙Strawberry Tourbillon⊙ Strawberry Puree (if self-made, then just blend your strawberries with 10% sugar. You have to strain it through a sieve) 130g Sugar 15g Pectin NH 3g Lemon juice 4g
① Mix sugar & pectin. ② Heat the strawberry puree and when it’s 40℃ add in the sugar & pectin. ③ Once it starts boiling boil for another 1~2min and add the lemon juice. ④ Let it boil for another 10sec and take it off the heat. Pour it into the tourbillon mould (Big Tourbillon 100, Silikomart) and freeze completely.
⊙Creme Chantilly (Whipped Cream)⊙ Heavy Cream 360g Sugar 40g Mascarpone 40g Cointreau 6g (replaceable with another type of liquor like kirsche)
① Add everything into a bowl and whip to desired consistency.
⊙Glaze⊙ You can either use store-bought mirror glaze or follow my video!
⊙Assembly⊙ Please refer to the video for the assembly.
How to store: It’s best served 3~4hrs after the assembly (all the flavours come together). Can store in the fridge for up to 2days. ---------------------------------------------------
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