Creaming Method

I learned about “Creaming Method”.

Creaming ,in baking, is the technique of blending ingredients (usually   suger) together with a solid fat like butter.The dry ingredients are mixed or beaten  with the fat until it becomes light and fluffy and increased in volume.

Some pastry fillings,for example, coconut tart and butter tart are also referred to as “creams”.

I made sweet short pastry dough and coconut tart filling(sugar cookies).

[Seewt short pastry dough: Blend together butter and salt in a mixcer just mixture resembles coarse meal with some roughly pea-size butter lumps.Drizzle eggs evenly over mixture and gently, stir in the mixcer until incorporated. Turn out dough onto a lighly floured surface and divide 2portion. Chill, wrapped in plastic wrap, until firm, at least half an hour.]

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{Coconut tart filling: Beat butter,sugar and add eggs slowly and gradualy mixing until fully combined. Put cocount in to the mixture. And then squeeze piping bag of strobarry jam into each mini tart shell and fill the shells with coconut mixture. Bake in the preheated oven (175 `), the shell and topping are lightly golden brown, about 20minutes. Cool on wire rack.

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About Sarah

My name is Sarah Yeonhee Park. If you would like to know about me more, I would like you to go to my page"About me".

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