Ka whakahīhī koe ki te mahi i tēnei Keke Strawberry Shortcake i to huihuinga e whai ake nei me te whanau me o hoa! Kei roto i ta maatau tohutao nga rōpere hou, te raspberry reka, me te kirīmi whiu maeneene, a ko ta maatau keke rōpere te tino kai reka mo nga huihuinga puna me te raumati. Tukuna atu tenei kai reka ataahua, tino pai ki te marea i to huihuinga e whai ake nei. Mahia ranei koe ki tetahi Strawberry Shortcake i muri i te kai!😉😋
Me pehea te hanga keke Ropere
tuhipoka: Ko nga tohutohu katoa kei te kaari tunu i raro nei.
Whakawerahia te oumu ki te 425⁰ nga nekehanga, tuhia he pepa tunu 13x18 inihi ki te pepa, ka waiho ki te taha. Tāpirihia te paraoa, te tote, te paura tunutunu, te houra tunutunu, me te huka ki roto i te tukatuka kai. Te pupuhi ki te whakaranu. Makahia nga wahi pata matao me te mahi kia rite te ranunga ki te kai parakore. I roto i te kapu ine, whakauruhia te pata pata makariri, te tote, me te vanilla; whakaoho kia whakakotahi.
Na, ringihia ki runga i te ranunga paraoa me te pupuhi kia tae ra ano te paraoa pokepoke (kaua e tino tukatuka!!!). Me makuku te paraoa pokepoke. Whakawhitihia te paraoa pokepoke ki runga i te papapu parakore. Patupatua te paraoa pokepoke ma o ringaringa ki roto i te kopae 1-inihi te matotoru.
Purihia te paraoa pokepoke ki runga i a ia kia 2 ki te 3 nga wa; ka awhina tenei ki te hanga paparanga. Rukuhia 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.
I tua atu, ka taea e koe 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. Tunua mo te 10 ki te 12 meneti, huri i te haurua ki te hiahiatia mo te tunu kai. Tukua kia whakamatao i runga i te whata waea tae noa ki te mahi.
I roto i te peihana reo, whakakotahihia nga rōpere, te huka, me te waipiro karaka me te whakamatao mo etahi meneti kia pai ai nga rōpere ki te macerate.
Wepuhia te kirīmi taumaha ki roto i te peihana hou me te whakaranu hiko kua whakauruhia ki te taapiri whio (ka taea hoki e koe te whakamahi i te whakaranu ringa). A, no te matotoru, tāpirihia te huka me te vanilla me te patu tonu kia pakari. Kaua e kaha rawa!
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!
Recipes Pātahi:
- Ropere Tarutere
- Pate Sucree
- Mawhene Strawberry
- Strawberry rēmana
- Ropere Tiihi Parfait
- Wheat Strawberry Shortcake
Te tunu
Keke Poto Strawberry ngawari
Kai
- 2 kapu paraoa ma ma te katoa , te koko, te whakataurite, me te tatari, me etahi atu mo te puehu
- 3 punetēpu te witi , whakaataatatia ki te tuara o te maripi
- ¼ tīpune te tote kosher
- 1 punetēpu kore-konumohe paura tunutunu
- ½ tīpune tunu tunu
- 2 punetēpu te huka parauri marama
- 2 punetēpu huka ma ma
- 10 punetēpu te pata matao kore tote ka tapahia ki nga wahi ½ inihi
- ¾ te pata pata , pata pata, kirīmi taumaha, miraka katoa ranei, makariri
- 2 tīpune purilla te tango
Mo te Strawberry:
- 1 pauna rōpere , ka horoia, ka tihorea, ka wehea
- 3 punetēpu raspberry tiaki ranei 3 punetēpu huka granulated
- 1 tīpune ki te 1 punetēpu waipiro karaka , penei i te Grand Marnier, te tangohanga vanilla parakore ranei
Mo te kirīmi whiu:
- 1 kapu kirīmi taumaha makariri
- 2 tīpune purilla te tango
- 1 punetēpu huka , ki te reka
tohutohu
- Whakawerahia te oumu ki te 425⁰ nga nekehanga ka tuhia he pepa tunu 13x18 inihi me te pepa tunu ka waiho ki te taha.
- I roto i te tukatuka kai, whakauruhia te paraoa paraoa, te tote, te paura tunu, te houra tunu me te huka. Te pupuhi ki te whakaranu. Makahia nga pihi pata makariri me te mahi kia rite te ranunga ki te parai paraoa.
- I roto i te kapu ine, whakauruhia te pata pata makariri, te tote, me te vanilla; whakaoho kia whakakotahi. Katahi, ringihia katoatia ki runga i te ranunga paraoa me te pupuhi kia huia te paraoa pokepoke (kaua e tino tukatuka!!!). Me makuku te paraoa pokepoke. Whakawhitihia te paraoa pokepoke ki runga i te papapu parakore. Patupatua te paraoa pokepoke ki o ringaringa ki roto i te kopae he 1 inihi te matotoru.
- 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.
- Alternatively, you can 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. Bake for about 10 to 12 minutes, turning halfway through if needed for even cooking. Let cool on a wire rack until serving.
- Mo te Strawberry: I roto i te peihana reo, whakakotahi i nga rōpere, te huka, me te waipiro karaka me te whakamatao mo etahi meneti kia pai ai nga rōpere ki te macerate.
- Mo te kirīmi Whiuwhi: Wepuhia te kirīmi taumaha i roto i te peihana o te whakaranu hiko kua whakauruhia ki te apiti whio (ka taea hoki e koe te whakamahi i te whakaranu ringa). I te wa ka timata te pupuhi, whakauruhia te huka me te vanilla me te patu tonu kia pakari. Kaua e kaha rawa!
- 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.
- Mēnā kei te whakamahi koe i te tiihi kirikiri, pania ki te rehu tunu kai.
- Kaua e pai ki te whakaiti i te huka, te tote me te pata kore tote kia rite ki taau e hiahia ana mai i tenei tohutao kia pai ki o hiahia kai.
- 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.
Ko nga korero kai katoa e ahu mai ana i nga tatauranga a te hunga tuatoru, he whakatau tata noa. Ko ia tunu me te uara kai ka rereke i runga i nga tohu e whakamahia ana e koe, nga tikanga ine, me te rahi o nga waahanga mo ia whare.