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Recipe courtesy chef Neha Lakhani, Patisserie Royale. Fold in the whipped cream and blueberry compote, and leave to cool.Cook the raspberry jam and pour into the hollow cookies. Spoon on to the cake and serve. Toss to coat. Recipe courtesy chef Devender Bungla, Hyatt Regency DelhiButtermilk shortcakeIngredientsFlour, 280 gmSugar, 15 gmBaking powder, 10 gmSalt, 2 gmUnsalted butter, chilled and cut into pieces, 400 gmButtermilk, 180 gmFor the filling:Strawberries, 500 gmSugar, 60 gmRaspberry preserve, 30 gmWhipping cream, 100 gmMethodPreheat the oven to 375 degrees F. Shape each piece into a 3-inch round.Slice the strawberries, add white powdered sugar and keep aside. Recipe courtesy chef Ruchit Harneja, The Taj Mahal HotelStrawberry mascarpone cheese shortcakeIngredientsAll-purpose flour, 2 cupsSalt, 1/4 tspWhite sugar , 1/2 cupWhite powdered sugar, 2 tbspBaking powder, 2 tspMilk, 2/3 cupEggs, 4Heavy cream, 1 cupMascarpone cheese, 10 tbspPowdered sugar, 3-4 tbspVanilla essence, 1/4 tspStrawberries, 2 cupsMethodPreheat an oven to 425 degrees F. In a separate bowl mix the flour, corn flour and salt together and fold into the butter mix.Heat the fresh cream in a saucepan.Recipe courtesy Umang Tewari, Big Fish Ventures Cranberry shortcake with ginger crèmeIngredientsFor the cake:All-purpose flour, 2 cupsBaking powder, 1 tspCinnamon powder, 2 tspSalt, 1/2 tspButter, 8 tbspSugar, 6 tbspCranberries, 2 cupsHazelnuts, chopped, 1/4 cup Candied ginger, chopped, 2-3 tbspLight brown sugar, 3/4 cupEggs, 4 largePure vanilla extract, 2 tspWhole milk, 2/3 cupFor the filling:Cranberries, 1 cupFresh ginger, chopped, 1 tbspSugar, 3/4 cupRaspberry jam, 1/2 cupFor the ginger whipped cream:Heavy whipping cream, 1/2 cupCastor sugar. Mix in the butter. Gradually add the buttermilk.Divide the batter in half.In a bowl, whisk the cream and mascarpone cheese for about 4-5 minutes or beat until stiff peaks begin to form. Top generously with strawberry filling and whipped cream. Spoon the Titanium iron cored wire Suppliers remaining batter into into it. Add the eggs, one at a time. Once cooled, place strawberries and mascarpone cream mixture on top of each shortcake, garnish with strawberries and dust with powdered sugar. Set aside. Bake at 174 degrees C for 15-20 minutes until golden brown in colour.Whip the chilled cream, the confectioners’ sugar and ginger powder until you get soft peaks. Let the strawberries stand for about one hour until a syrup forms, tossing occasionally. Spoon one half over the cake pan with the cranberry layer. Cut the buttermilk shortcakes in half. Sift the flour, sugar, baking powder and salt in a large bowl. Pour evenly over the bottom of a cake pan, then scatter over the cranberries, chopped nuts, and chopped candied ginger. Freeze for 2 hours, then roll into a 2 mm thick disc. Drop a spoonful of batter on to a baking tray and bake for 15-20 minutes until golden brown. Invert both cakes on to a wire rack and let them cool.In a large mixing bowl, combine flour, baking powder, 1/2 cup white sugar and salt. Butter and flour another cake pan. Add powdered sugar and vanilla essence, and combine until mixed properly. Add the eggs, one at a time, and the vanilla. Repeat with the next layer. Preheat an oven to 170 degrees C. Put the plain cake in the refrigerator until it is thoroughly chilled.Place on a tray and hollow out half the cookies. Cool down and sprinkle with a little icing sugar on the peripheries.Beat the remaining butter until smooth. Leave to cool. Add vanilla essence. Add the dry ingredients, followed by the milk. Place each in a shallow bowl. Fold in the flour gently.In a small saucepan, melt 6 tbsp of butter. Put both cake pans in the oven for 40 minutes, rotating them at 20 minutes. Bake for about 20 minutes. Whisk together the flour, baking powder, cinnamon, and salt.Serve up a slice of these shortcakes for your next monsoon tea party and watch your guests savour the crunchy and the creamy, all at once! Blueberry mille feuille shortcakeIngredientsRefined flour, 400 gmButter, 300 gmCastor sugar, 200 gmEggs, 2Fresh cream, 200 gmWhipped cream, 400 gmWhite chocolate, 300 gmBlueberry compote as requiredMethodCream the butter and sugar well until soft and light. Cover the fruit and cream with the shortcake top. Cut into desired shapes with cookie cutters.Line individual tart bases with the shortcake paste.Recipe courtesy Vivanta by Taj, GurgaonRaspberry shortcakeIngredientsButter, 420 gmIcing sugar, 210 gmCorn flour, 470 gmFlour, 140 gmVanilla essence, 2 mlRaspberry jam, 500 gmSalt to tasteMethodBeat the butter and icing sugar together. Add eggs and milk, stirring until all the ingredients are combined well. Sprinkle in the sugar and bring to a boil. Remove from the stove and add the white chocolate. Add the butter and rub it in with your fingertips until you get a coarse mixture. Garnish with more blueberry cream and serve. Refrigerate for 1 hour. Beat well until creamy. Taste for the ginger, whipping in more as you like.Place each hollow cookie on a whole cookie. Gather the dough into a ball and divide into 4 pieces.Strawberry filling: Combine the strawberries, half of the sugar, and raspberry preserves in a large bowl. Slice and serve. 2 tspGinger powder, 1/2 tspMethod Add the cranberries, ginger, sugar and 1/2 cup water to a heavy-bottomed saucepan. Pipe the blueberry cream onto it. Add the brown sugar and continue to beat until creamy. Set aside. Poke with a fork and bake for 30 minutes at 180 degrees C.Place one shortcake base on a plate. Spread the cranberry jam over it, then carefully lift the cranberry cake and place it on top, cranberry side up. Beat the chilled whipping cream, vanilla extract and remaining sugar in another large bowl. Cook until the cranberries begin to pop and the mixture becomes gooey


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نوشته شده در پنجشنبه ۷ فروردین ۱۳۹۹ساعت 10:28
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» Recipe courtesy chef Neha Lakhani (پنجشنبه ۰۷ فروردین ۱۳۹۹ | ۱۰:۲۸)

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