Strawberry Shortcake

shortcake_700

Ingredients

200g all-purpose plain flour
4 tbsp Black Dragon Vanilla Sugar
1/2 tbsp baking powder
1 tsp finely grated lemon zest
3/4 tsp salt,
if you only have salted butter drop this
125g unsalted butter, cut into small pieces
180ml buttermilk
300g strawberries, cut into slices
whipped cream

Instructions:

1. Preheat the oven to 200 C and prepare an ungreased baking tray.

2. In a bowl whisk together the flour, the 2 tbsp sugar, baking powder, lemon zest and salt (note: If using salted butter no need to add the salt) until well blended.

3. Using a blender, add butter to the mix. Then add enough of the buttermilk until the flour is just moist. What you have just made is a short dough, it should be rough and “shaggy”. “Short” means making a tender, softer dough by using a higher amount of butter. Be careful not to overwork it, or the cake will turn out heavy and tough.

4. Turn the shaggy dough out onto a lightly floured work surface. Gently press the dough into a thick rectangle about 15 x 10 cm, then cut the dough into 6 equal squares.

5. Place the squares on the baking sheet, spacing them well apart, and bake until puffed and golden, 15-18 minutes. Transfer to a wire rack to cool, if they are still warm they will liquefy the whipped cream.

6. Meanwhile, in a bowl, toss together the strawberries and the two tbsp sugar with a fork, lightly crushing some of the berries.

7. Split the shortcakes in half horizontally, spoon the strawberries and juice over one half, top with a dollop of the whipped cream, then replace the other half of the shortcake. Fin.

Buttermilk:
This is the liquid left over after making butter out of cream, it has a sour taste due to the lactic acid, and today is most often seen as an ingredient in dessert recipes. No need to buy it, you can make your own: To one cup (250ml) milk add one tbsp. lemon juice (or vinegar?), then leave to sit for five minutes. That’s it!

Whipped cream
Bought in boxes at the super market, this is a high fat cream. Just whisk the liquid until it turns into a thick cream, the consistency should be so thick you can turn the bowl upside down and it won’t fall out.

草莓奶油酥饼

配料:

200克 白面粉
4汤匙 墨龙香草豆荚糖
1/2茶匙 泡打粉
1茶匙 柠檬皮,磨碎
1/4茶匙 盐
125克 黄油,室温回暖后切成小丁备用
180毫升 酪乳浆(如何自制酪乳浆,请参看以下)
300克新鲜草莓, 洗净去蒂,切成片
打发鲜奶油 (如何打发奶油,请参看以下)

配方:

1. 将烤箱预热到200摄氏度,准备好一个烤盘,无需涂抹黄油

2. 在一个大的搅拌碗里,把所有干的原料包括:白面粉、两汤匙香草豆荚糖、泡打粉、柠檬皮碎和盐(请注意:如果你用的是有盐黄油,可以省略这里的盐)完全拌匀。

3. 把混合均匀的干原料倒入料理机,加入黄油,然后徐徐加入刚好足够的酪乳浆,和成微湿的面团。这个叫做“重油生面团”(short dough),表面应该是粗糙、不光滑的。加的黄油越多,面团就会越软,越不容易打理。注意不要过份和面,否则成品点心不够酥松。

4. 把面团倒在撒了点面粉的工作台面上,轻轻地用手按成一块厚约2厘米,15乘10厘米的长方形,然后切成六块面饼。

5. 把六块面饼放在烤盘上,注意间隙要大,烤15至18分钟至金黄酥脆。静置一旁冷却备用。如果没有完全冷却,酥饼会把奶油变回液体状。

6. 在另外一个大碗里,放入草莓和2汤匙香草豆荚糖,用一把叉子把草莓和香草豆荚香糖拌匀,稍微压一下草莓,挤出来少量草莓汁。

7. 把完全冷却了的酥饼横切成两层,中间加上打发奶油和香草糖渍草莓

酪乳浆
传统上的酪乳浆是把牛奶制成黄油之后剩下的乳浆,因乳酸菌的作用会有少许酸味,今天大多数的用途是在西点方子里。不用买(好像也买不到),但是自己做可以超级简单:在一杯(250毫升)牛奶里加入1汤匙鲜榨柠檬汁(或者果醋、再其次白醋),完全搅拌均匀,然后静置一旁五分钟即成!

打发鲜奶油 (“whipped cream ”)
现在市面上一般是盒装的安佳牌子,是一种高脂的奶油。你需要把液体奶油搅打成浓浓的固体奶油,浓度是厚实到你可以把装奶油的碗倒扣过来,奶油也不会掉落。一般是用电动打蛋器打发奶油, 手边实在没有电动的,那就撸起手袖,使劲打打打吧!

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