草莓酥饼Strawberry Shortcake–春天来了

已经听到春天的脚步了

经过一个不太冷的冬天

院子里的花蠢蠢欲动

一点点温暖就迫不及待的开始发芽了

周二那天温度骤然升到了72F/22C

脱掉冬装轻松了一天

带着点点去了动物园

不过那天风很大

不是春风拂面倒感觉是卷我屋上三丛茅的趋势

好久没有做甜点有时也惦记得慌

草莓最近大量上市了，价格也便宜很多

他爸买了两大盒

就想着做点什么的

这Strawberry Shortcake简单容易

所以就是它了

刚刚烤出来的酥饼很酥香

忍不住掰了些来尝尝

剩下的几个草莓叶子都有些枯萎了

不过今天的阳光很好

所以

也让它上镜啰

********************草莓酥饼Strawberry Shortcake的制作********************

参考于：Perfect Berry Shortcakes

材料：

• 面粉 2杯
• 盐 1/2茶勺
• 泡打粉 1大勺
• 白糖 3大勺+2大勺分开
• 黄油 1/2杯 切块冷冻
• 鸡蛋 1个 打散
• 蛋白 1个 可选择是用来刷表面的
• half-and-half 1/2杯 如果没有可以用全脂牛奶代替

草莓夹馅材料：

• 新鲜的草莓适量，去蒂切块
• 白糖 适量可以按个人口味

装饰材料：

• 可以按个人口味配香草冰淇淋，打发的鲜奶油

酥饼的做法：

1. 烤箱预热425F/218C。烤盘喷一层油。
2. 混合面粉，盐，泡打粉和3大勺的白糖备用。
3. 将2中的混合干粉倒入食物料理机内，加入大约2大勺的冷冻黄油块，用启动-暂停-启动的方式间断的转动，让干粉裹上黄油，用同样的方法继续添加剩余的黄油块。有点像做派皮的方法。
4. 将鸡蛋和half-and-half 混合后加入3中，用叉子按压成大块，然后轻轻的压成球，如果太干可以加一些half-and-half 。然后将面团倒在桌面，压成约20*10厘米的长方形，切成6等份，放在喷油的烤盘上。（也可以放冷藏室冷藏2小时后再烤。）刷上蛋白，撒上剩下的2大勺白糖，入烤箱烤约12-14分钟至表面金黄。冷却5-10分钟。

装饰：

1. 新鲜的草莓处理好后加适量的白糖放冰箱冷藏大约半天的样子，等白糖都溶解在果汁里。
2. 烤好的酥饼从中间横剖开，可以按自己口味夹入冰淇淋，打发的鲜奶油，草莓糖水。

 

Perfect Berry Shortcakes

Adapted from: allrecipes.com

Ingredients

· For shortcakes:

· 2 cups all-purpose bleached flour

· 1/2 teaspoon salt

· 1 tablespoon baking powder

· 5 tablespoons sugar, divided

· 1/2 cup butter, frozen

· 1 egg, beaten

· 1 egg white (optional)

· 1/2 cup cold half-and-half

· To assemble:

· 1 (16 ounce) package unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed

· 12 ounces fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced)

· 7 tablespoons sugar, divided

· 1 cup chilled heavy cream

· 1 teaspoon vanilla extract

Directions

1. Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won’t come together.

2. Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.

3. Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.

4. Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.