What is the whipped cream?
butter, short bread breads have been a traditional part of tea since the Middle Ages in some parts of the United Kingdom. One of the popular ways of preparing these sweets, which comes from Scotland, is to energetically whip simple pantry objects such as flour, butter, corn starch and sugar, even cream. Although these four ingredients are able to produce a decent whipped cream, many chefs also add ingredients such as vanilla, citrus bark, cherries and nuts to be more clear.
Scotland is home to short bread. Previously known as bread biscuits, it began as a way to give the remaining dough to tasty use by adding only sugar and yeast. Over time, the butter came to replace the yeast of the original recipe and gave birth to modern varieties such as whipped cream and cherry biscuits. According to the website of the historic-UK Queen Mary of Scotland, in the 16th century, Bread worshiped in a triangular style, which was acquired by “Petticoat Tails”, strengthened by the taste of cumin. The circles areAnother common configuration that will last until the 21st century.
The measurement needed to connect the whipped cream to the ports must be accurate. Otherwise, the consistency and taste may not be optimal. Recipe on the Christmas Cookies website contains 1 lb. (about 0.45 kg) butter, 1 cup (about 110 g) sugar, 1 teaspoon. (About 0.167 fl oz.) Vanilla extract and a pinch of salt, whisk into the cream. Then the 0.5 cup (about 60 g) of the corn starch and 3 cups (about 330 g) of the flour is added, because the blender beats the mixture into a thick but mild dough of a cookie. According to the English Tea Room website, a small amount of rice flour is often combined with most universal flour to provide biscuits with a characteristic decaying texture.
Many feeding of this whipped dough into a cookie Press, which produces evenly circular biscuits with a pink peak. Others introduce the dough and cut into large triangles or thin strips for laterthe bread of immersion in molten chocolate. The dough can be baked for more than 15 minutes at 350 ° F (about 177 ° C) or no longer than 40 minutes at 280 ° F (about 140 ° C).
A bulk beater, although nonsense, can be liked in different ways. Cherries can be pushed into the dough before baking. Finished biscuits can also be immersed in chocolate sauce or flavored with citrus bark.