Nämä herkät pikkuleivät voivat näyttää olevan ranskalaisesta leipomosta, mutta myös Martha Stewart Living TV: n tarjoama resepti on varsin yksinkertainen. Leivonnan jälkeen sinun tarvitsee vain kaataa lämpimän cassis-lasite hiutaleiden päälle; kun ne ovat kuivia, koristele ne helppokäyttöisellä Royal Iceillä.
These delicate cookies may look like theyre from a French bakery, but the recipe offered by Martha Stewart Living TV is quite simple. After baking, all you need to do is pour warm cassis glaze over the flakes; when they are dry, decorate them with easy-to-use Royal Icing. Source: Martha Stewart Living, March 1999. Makes about 2 dozen. Ingredients: 8 tbsp (1 stick) unsalted butter, room temperature 3 1/2 cups sifted confectioners sugar 3/4 tsp pure lemon extract 1 lemon, finely grated zest 1/8 tsp salt 2 tbsp whole milk 1 2/3 cups cake flour (not self-rising) 1/4 cup hot water 1/4 cup light corn syrup 1 tbsp vegetable oil 1 tbsp cassis Royal Icing. Instructions: 1. Make bonbons: Preheat oven to 325 degrees. Line a baking sheet with Silpat baking mat or parchment paper. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/2 cup confectioners sugar on medium speed. Add 1/4 tsp lemon extract, lemon zest, and salt. Mix to combine. 3. Add milk and reduce mixer speed to low. Slowly add cake flour and mix until well combined and dough pulls away from sides of bowl. 4. Transfer dough to a clean work surface and divide in half. Roll each half into a 14-inch-long log. Cut each log into four 1-inch pieces. Roll each piece into a dome. Place domes on prepared baking sheet, spaced 1 1/2 inches apart. If dough is too soft to handle, chill for a few minutes. 5. Bake bonbons until firm but not golden, 25-27 minutes. Transfer bonbons to a wire rack set over waxed paper to cool. 6. Make glaze: In a small bowl, whisk together remaining 3 cups confectioners sugar, 1/4 cup hot water, corn syrup, oil, and remaining 1/2 tsp lemon extract until smooth. Add cassis, and whisk until smooth. 7. Pour half of warm glaze over tops of bonbons. Let bonbons set, about 15 minutes. 8. Repeat step 7. Wait until glaze is dry, then decorate bonbons with
27.04.2023 @ 15:58
These delicate cookies may look like theyre from a French bakery, but the recipe offered by Martha Stewart Living TV is quite simple. After baking, all you need to do is pour warm cassis glaze over the flakes; when they are dry, decorate them with easy-to-use Royal Icing. Source: Martha Stewart Living, March 1999. Makes about 2 dozen. Ingredients: 8 tbsp (1 stick) unsalted butter, room temperature 3 1/2 cups sifted confectioners sugar 3/4 tsp pure lemon extract 1 lemon, finely grated zest 1/8 tsp salt 2 tbsp whole milk 1 2/3 cups cake flour (not self-rising) 1/4 cup hot water 1/4 cup light corn syrup 1 tbsp vegetable oil 1 tbsp cassis Royal Icing. Instructions: 1. Make bonbons: Preheat oven to 325 degrees. Line a baking sheet with Silpat baking mat or parchment paper. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/2 cup confectioners sugar on medium speed. Add 1/4 tsp lemon extract, lemon zest, and salt. Mix to combine. 3. Add milk and reduce mixer speed to low. Slowly add cake flour and mix until well combined and dough pulls away from sides of bowl. 4. Transfer dough to a clean work surface and divide in half. Roll each half into a 14-inch-long log. Cut each log into four 1-inch pieces. Roll each piece into a dome. Place domes on prepared baking sheet, spaced 1 1/2 inches apart. If dough is too soft to handle, chill for a few minutes. 5. Bake bonbons until firm but not golden, 25-27 minutes. Transfer bonbons to a wire rack set over waxed paper to cool. 6. Make glaze: In a small bowl, whisk together remaining 3 cups confectioners sugar, 1/4 cup hot water, corn syrup, oil, and remaining 1/2 tsp lemon extract until smooth. Add cassis, and whisk until smooth. 7. Pour half of warm glaze over tops of bonbons. Let bonbons set, about 15 minutes. 8. Repeat step 7. Wait until glaze is dry, then decorate bonbons with