Туил Боулс
Направете тези хрупкави бисквитки с форма на купа, за да служат на нашия Cherry Sherbet. Туиловото тесто може да се направи един ден предварително. Хладилен в херметически затворен контейнер, докато не сте готови да се печете.
Източник: Марта Стюарт Ливинг, юли 2005 г.
добив
Съставки
инструкции
Бележките на готвача
Не забравяйте да печете бисквитките така, че целият кръг да е златен, а не само краищата. Пазете бисквитките в херметически затворен контейнер, обвит с пластмасова обвивка, докато сте готови да сервирате. Избягвайте да печете тези кукувици на влажен ден; деликатните бисквитки ще имат проблеми при запазване на формата си.
Nickolas
27.04.2023 @ 04:21
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian:
Make these crispy cup-shaped cookies to serve with our Cherry Sherbet. The tuile dough can be made one day in advance. Chill in an airtight container until ready to bake. Source: Martha Stewart Living, July 2005. Makes 6 Yield Ingredients 1 stick (8 tablespoons) unsalted butter, softened 2/3 cup packed light-brown sugar 4 large egg whites, room temperature 1 cup all-purpose flour Pinch of salt 1 teaspoon pure vanilla extract Instructions 1. Preheat oven to 350 degrees; with rack in center. Place butter and brown sugar in bowl of electric mixer fitted with paddle attachment. Mix on medium until fluffy, 2 to 3 minutes. Mix in egg whites at once. Stir in flour, salt, and vanilla. 2. Cut a baking sheet to fit a Silpat baking mat or parchment paper. Spoon 2 tablespoons batter onto prepared baking sheet. Using an offset spatula, spread batter into a 7-inch circle, making edges slightly thicker than center. Repeat, making a second circle on sheet. 3. Bake, rotating sheet halfway through, until edges of cookies are golden, about 9 minutes. Using a small spatula, immediately transfer 1 cookie to a small bowl (about 5 1/2 inches in diameter and 3 inches deep). Gently shape warm cookie into bowl shape, pressing down to smooth. Let stand in bowl 30 seconds; remove. Repeat with remaining cookies. If cookies become too cool to shape, return to oven for 20 seconds. Repeat, baking remaining batter and shaping into cups. If using only 1 baking sheet, let cool before spreading more batter. Cooks Notes Dont forget to bake the cookies so that the entire circle is golden, not just the edges. Keep cookies in an airtight container wrapped in plastic wrap until ready to serve. Avoid baking these tuiles on a humid day; delicate cookies will have trouble holding their shape.