dailydelicious thai: American Shortcake

Today, when we say shortcake, we often think of a sponge cake with cream and strawberries, which is a Japanese shortcake.

But if we talk about shortcake in America, we will get something like this ^^

which looks like a different dessert, hahaha

The Japanese style is light and refined, while the American style is soft. For the dough is a biscuit. (In case anyone can't imagine It's the same texture as a scone), hard and full of cream, butter and eggs.

Delicacy is considered differently according to preference. If anyone likes desserts that contain meat, then the texture of the dessert takes precedence over the cream. Maybe like American shortcake. But the advantage of this shortcake is that it is easy to make and is a dessert that does not require any equipment.

biscuits or scones I always chill the dough before cutting it. so that the dessert that comes out will be prettier. But if someone doesn't have time or is lazy to wait, you can cut and bake it.

In the strawberry section, if you buy it, it's not sweet enough. Will cut into pieces then mix with sugar and set aside. (sugar about 10-20% by weight of strawberries) before adding to the filling. This will help make the snack more delicious.

American shortbread

Makes 6 short cakes

Biscuits

200 grams ……………… cake flour

2 teaspoons of ……………….. baking powder

5 grams …………………………. corn flour

40g ………………… granulated sugar

1/8 tsp …………… salt

80 gram ………………… unsalted butter, cold, cut into 1 cm

1 …………………………. Egg (about 55 grams)

30 grams ………………… whipped cream

1/2 gram …………………………. vanilla extract

whipped cream

200 gram ……………… whipped cream

1/2 gram …………………………. vanilla extract

20-25 grams ……………. sugar

6-7 ……………………. fresh strawberries

(embed)https://www.youtube.com/watch?v=S2skx6K1nZ8(/embed)

Sift flour, baking powder, and cornstarch into a bowl.

Add sugar and salt, stir until smooth.

Pour the butter into a bowl, chop with the flour cutter or use your fingertips to spread the butter into the flour.

until the dough resembles breadcrumbs

Add whipped cream, vanilla and eggs.

Stir until lumps form.

Remove from the bowl and press gently.

Fold the dough 6-7 times.

then cut in half

Stack the dough together.

Press it until it is about 10×15 cm in size.

Refrigerate for 1.30 hours.

Before baking, preheat the oven to 180℃.

Cut the dough into 6 equal pieces.

brush with whipped cream

Bake for 18 minutes in preheated oven at 180℃.

Set aside to cool completely.

Beat the whipped cream with the sugar and vanilla until stiff peaks form.

Divide the biscuit into 2 parts (press down the middle so it splits crosswise) and spread the cream on the bottom.

Lay out the strawberries Then coat the top of the biscuit.

American shortbread