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Drizzle it in slowly, atablespoon of water at a time. Pour the lemon juice or vinegar over the dough and add the ice-cold water. If the butter is melting at any point, place the bowl in the refrigerator. A few very small cubes are fine but the rest can be left in fairly large chunks. Use a pastry cutter to roughly cut the butter into the flour, but not too small. Add the cold cubes of butter to the flour. To a large bowl add the flour, sugar, and salt and mix them together. You'll also need an egg for the egg wash to brush the pastries before baking.īegin by chopping the butter into 1inch cubes and placing them in the freezer for 5 minutes to ensure it's nice and cold. Strawberries- A bit of the strawberry filling will be strained into syrup and used in the glaze.If you're wanting to freeze the strawberry cake filling, use arrowroot instead of cornstarch. Cornstarch or arrowroot - To thicken the strawberry filling.Salt - Just a pinch to balance the sweetness.Lemon juice - Lemon juice enhances the strawberries' natural flavor.The amount of sugar can be lessened if your strawberries are very sweet or increased for tart strawberries. ![]() Maple syrup, honey, stevia, or brown rice syrup can all be used. Sugar (or another sweetener) - Granulated sugar is used in this recipe but the sweetness can come from other sources too.Strawberries - Roughly chopped strawberries or sliced strawberries if they're big but they can be left as a whole strawberry if they're small. ![]() This vinegar helps keep the dough pliable when rolling without needing to rest in between folds. Substitute it for lemon juice if you have no vinegar.
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