John Myers
Contents
show
Strawberry Biscuit
The perfect strawberry biscuit recipe with a picture and simple step-by-step instructions.
biscuit
- 4 Egg yolk
- 4 tablespoon Water warm
- 100 g Sugar
- 4 Protein
- 60 g Sifted flour
- 60 g Food starch
- 1 teaspoon Baking powder
- 30 g Melt butter
filling
- 500 g Fresh strawberry
- 2 a cup Whipped cream
- 4 packet Cream stiffener
- Beat the egg whites until stiff. Beat the egg yolks, sugar, butter and water until frothy. Mix the flour, baking powder and baking powder, add to the egg yolk mixture. Carefully fold in the egg whites. Bake in an oven preheated to 180 ° C on a deep baking sheet for about 20 minutes. Take out of the oven and turn out onto a tea towel sprinkled with sugar. Carefully roll the towel and let it cool down.
- Wash and clean the strawberries. Cut 3/4 of the strawberries into small pieces, use the hand blender to make a puree and whip the cream very stiffly with the cream stiffener. Fold in the cut strawberries and the purée. Carefully roll up the cooled Swiss roll, fill it with 3/4 of the strawberry mixture, then roll it up again and brush with the remaining mixture. Use some cream and possibly some small strawberries to decorate.
Facebook Comments