E haʻaheo ʻoe i ka lawelawe ʻana i kēia Classic Strawberry Shortcake i kāu hui hou ʻana me ka ʻohana a me nā hoaaloha! Hāʻawi kā mākou meaʻai i nā strawberries hou, nā mālama raspberry ʻono, a me ka ʻaila huikau maʻemaʻe, a ʻo kā mākou strawberry shortcake ka mea ʻai kūpono no nā hui puna a me ke kauwela. E hāʻawi i kēia meaʻai maikaʻi a leʻaleʻa i ka lehulehu ma kāu hui hou. A i ʻole e mālama iā ʻoe iho i hoʻokahi Strawberry Shortcake ma hope o ka ʻaina ahiahi!😉😋
Pehea e hana ai i Strawberry Shortcake
palapala aie: Hāʻawi ʻia nā ʻōlelo aʻoaʻo piha ma ka palapala ʻai ma lalo nei.
E hoʻomaʻamaʻa mua i ka umu i 425⁰ degere, e kau i kahi pepa bakena 13 × 18 iniha me ka parchment, a waiho ʻia. E hoʻohui i ka palaoa kānana, ka paʻakai, ka pauka bakena, ka paʻakai paʻakai, a me nā kō i loko o kahi mea hana meaʻai. Pulse e hui. E hoʻokuʻu i nā ʻāpana pata anu a hana a hiki i ke ʻano o ka hui ʻana me ka ʻai ʻāʻī. I loko o ke kīʻaha ana, e hoʻohui i ka waiu pata anu, ka paʻakai, a me ka vanilla; e hoʻouluulu e hui.
A laila, e ninini ma luna o ka hui ʻana o ka palaoa a me ka pulupulu a hiki i ka hui ʻana o ka palaoa (mai hana nui!!!). Pono ka paila palaoa. E hoʻoneʻe i ka paila palaoa i kahi countertop māmā. E paʻi mālie i ka palaoa me kou mau lima i loko o kahi diski mānoanoa 1-iniha.
E hoʻopili i ka palaoa ma luna ona 2 a 3 mau manawa; e kōkua kēia i ka hana ʻana i nā papa. Luu a 2.5-inch diameter biscuit cutter in flour and cut out the biscuits. Do not twist the biscuit cutter; this will prevent the biscuits from rising evenly. Gently fold over any remaining biscuit dough and repeat to take roughly 8 to 10 biscuits total.
Eia kekahi, hiki iāʻoe lightly flour your hands or lightly wet your hands and form the dough into 8 balls or use a ¼ cup ice cream scooper and drop/ place on the prepared pan 2 inches apart, sprinkle turbinado sugar on each biscuit, and lightly flatten the surface. E hoʻomoʻa no kahi o 10 a 12 mau minuke, e huli i ka hapalua inā pono no ka kuke ʻana. E hoʻoʻalili ma luna o ka uea a hiki i ka lawelawe ʻana.
I loko o kahi kīʻaha liʻiliʻi, hoʻohui i nā strawberries, ke kō, a me ka liqueur ʻalani a hoʻopaʻa ʻia no kekahi mau minuke e ʻae i nā strawberries e macerate.
E hahau i ka kilika kaumaha i loko o ke pola hou me ka huila uila i hoʻopili ʻia me kahi mea hoʻopili whisk (hiki iā ʻoe ke hoʻohana i kahi hui lima). Ke mānoanoa, e hoʻohui i ke kō a me ka vanilla a hoʻomau i ka paʻi a paʻa. Mai hookiekie!
Split each biscuit needed and place the bottoms on small plates or bowls. Spoon the strawberries and juices over the bottom half of each shortcake bottom. Place a spoonful of whipped cream in the center of the bottom half and cover with more whipped cream and strawberry. Top with the other biscuit top. Serve the Strawberry Shortcake immediately. Enjoy!
Nā meaʻai e pili ana:
- ʻO Strawberry Truffles
- Pate Sucree
- Kukini Strawberry
- ʻO ka lemonade Strawberry
- ʻO Strawberry Cheesecake maikaʻi loa
- Pōkole Wheat Strawberry
beauty
Pōkole Strawberry maʻalahi
Mea hana
nā mea hoʻohui
- 2 nā kīʻaha palaoa keʻokeʻo holoʻokoʻa , spooned, leveled, a kānana, a me nā mea hou aku no ka lepo
- 3 punetēpona ka mea kanu , hoʻokaʻawale ʻia me ke kua o ka pahi
- ¼ teaspoon ka paʻakai paʻakai
- 1 ka pune ʻaʻole alumini ka pauka bakena
- ½ teaspoon pauka koka
- 2 punetēpona ʻo ke ahi'ōmaʻomaʻo
- 2 punetēpona kō kō keʻokeʻo
- 10 punetēpona ʻoki ʻia ka pata anu i ʻoki ʻia i loko o nā ʻāpana ½ iniha
- ¾ ka pata , waiu bata, cream kaumaha a i ʻole waiu piha, anu
- 2 teaspoons ke lawe pono
No ka Strawberry:
- 1 paona nā huaʻakoʻa , holoi ʻia, ʻili ʻia, a māhele ʻia
- 3 punetēpona mālama ʻia ka raspberry a i ʻole 3 punetēpē i ke kō granulated
- 1 teaspoon i 1 punetune liqueur alani , e like me ka Grand Marnier a i ʻole ka extract vanilla maʻemaʻe
No ka Whipping Cream:
- 1 kiaha kalima kaumaha anu
- 2 teaspoons ke lawe pono
- 1 ka pune kōpaʻa , e ono
Na Ke Kumu
- E hoʻomoʻa mua i ka umu i 425⁰ degere a kau i kahi pepa bakena 13x18 iniha me ka pepa bakena a waiho ʻia.
- I loko o ka mea hana meaʻai, e hoʻohui i ka palaoa kānana, ka paʻakai, ka pauka bakena, ka paʻakai, a me ke kō. Pulse e hui. E hoʻokuʻu i nā ʻāpana o ka pata anu a hana a hiki i ka wā e like ai ka hui ʻana me ka ʻai ʻala.
- I loko o ke kīʻaha ana, e hoʻohui i ka waiu pata anu, ka paʻakai, a me ka vanilla; e hoʻouluulu e hui. A laila, ninini i ka manawa hoʻokahi ma luna o ka hui palaoa a me ka pulupulu a hiki i ka hui ʻana o ka palaoa (mai hana nui!!!). Pono ka paila palaoa. E hoʻoneʻe i ka paila palaoa i kahi countertop māmā. E paʻi mālie i ka palaoa me kou mau lima i loko o kahi diski ma kahi o 1 ʻīniha ka mānoanoa.
- Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2.5-inch diameter biscuit cutter in flour and cut out the biscuits. Do not twist the biscuit cutter as this will prevent the biscuits from rising evenly. Gently fold over any remaining biscuit dough and repeat to take roughly 8 to 10 biscuits total.
- ʻO kahi ʻē aʻe, hiki iā ʻoe ke palaoa māmā i kou mau lima a pulu māmā paha i kou mau lima a hana i ka palaoa i 8 pōpō a i ʻole e hoʻohana i ka ¼ kīʻaha ice cream scooper a hoʻokuʻu/kau ma luna o ka pā i hoʻomākaukau ʻia he 2 iniha ke kaʻawale, kāpīpī i ke kō turbinado ma kēlā me kēia kuki, a palahalaha māmā. ka ili. E hoʻomoʻa no kahi o 10 a 12 mau minuke, e huli i ka hapalua inā pono no ka kuke ʻana. E hooluolu ma ka uwea a hiki i ka lawelawe ana.
- No ka Strawberry: I loko o kahi kīʻaha liʻiliʻi, hoʻohui i nā strawberries, ke kō, a me ka liqueur ʻalani a hoʻopaʻa ʻia no kekahi mau minuke e ʻae i nā strawberries e macerate.
- No ka ʻaila Whipped: E hahau i ka ʻaila koʻikoʻi i loko o ke kīʻaha o kahi hui hui uila i hoʻopili ʻia me kahi mea hoʻopili whisk (hiki iā ʻoe ke hoʻohana i kahi hui lima). Ke hoʻomaka ka mānoanoa, e hoʻohui i ke kō a me ka vanilla a hoʻomau i ka paʻi a paʻa. Mai hookiekie!
- To serve: Split each biscuit needed and place the bottoms on small plates or bowls. Spoon the strawberries and juices over the bottom half of each shortcake bottom. Place a spoonful of whipped cream in the center of the bottom half and cover with more whipped cream and strawberry. Top with the other biscuit top. Serve the Strawberry Shortcake immediately. Enjoy!
Notes
- The less you work the dough, the more tender your biscuits will be.
- Inā ʻoe e hoʻohana ana i ka ice cream scooper, e hamo māmā iā ia me ka ʻehu kuke.
- E ʻoluʻolu e hoʻemi i ke kō, ka paʻakai, a me ka pata paʻakai ʻole e like me kou makemake mai kēia meaʻai e kūpono i kāu mau meaʻai.
- It is important to use very cold ingredients when working with biscuit dough.
- Try to avoid overworking the dough if possible, as this will affect the rise and texture of the biscuits.
Hoʻokumu ʻia ka ʻike meaʻai āpau ma nā helu ʻaoʻao ʻekolu a he kuhi wale nō. E ʻokoʻa kēlā me kēia meaʻai a me ka waiwai meaʻai ma muli o nā hōʻailona āu e hoʻohana ai, nā ʻano ana ʻana, a me ka nui o nā ʻāpana o kēlā me kēia hale.