Food recipes
Perfect Shortcake
Perfect Shortcake Ingredients: wheat flour, white, all-purpose, unenriched cornstarch sugars, powdered leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt milk, flu...
Perfect Shortcake
Ingredients:
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 400 degrees F.
In a mixing bowl or food processor, combine the flour, cornstarch, sugar, baking powder, and salt.
Add butter and mix with a fork or process, pulsing the motor on and off, until the mixture resembles crumbs.
Add the milk all at once and stir or process briefly to form a soli: dough.
Turn the dough out onto a well-floured surface and knead very lightly.
Do not overwork the dough or shortcakes will be rough.
Roll the dough into a 6-inch square, trim the edges, then cut it into three long rectangles.
Cur each rectangle in half to form 6 neat cakes, each about 2 by 3 inches.
Arrange the cakes a few inches apart on a baking sheet and bake on the top rack of the preheated oven for 12 minutes, or until the tops are browned.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 400 degrees F.
In a mixing bowl or food processor, combine the flour, cornstarch, sugar, baking powder, and salt.
Add butter and mix with a fork or process, pulsing the motor on and off, until the mixture resembles crumbs.
Add the milk all at once and stir or process briefly to form a soli: dough.
Turn the dough out onto a well-floured surface and knead very lightly.
Do not overwork the dough or shortcakes will be rough.
Roll the dough into a 6-inch square, trim the edges, then cut it into three long rectangles.
Cur each rectangle in half to form 6 neat cakes, each about 2 by 3 inches.
Arrange the cakes a few inches apart on a baking sheet and bake on the top rack of the preheated oven for 12 minutes, or until the tops are browned.