Respuestas
Roasted strawberry and cream pie
Ingredients:
435g store-bought sweet shortcrust pastry rolled to a thickness of 3mm
750g strawberries, halved if large
1 vanilla bean (split, seeds scraped) or 2-3 teaspoons of vanilla extract
2 tablespoons (tbs) of maple syrup
1 thyme sprig (plus extra to decorate)
500g mascarpone cheese
1½ cups thickened cream
1/3 cup icing sugar
1 teaspoon of vanilla bean paste
Method
Preheat oven to 200°C. Line a 22cm × 5cm-deep pie dish with the shortcrust pastry and trim away the excess. Prick holes in the pastry base to stop it from rising or use baking beads. Cook for 20 minutes or until golden. Leave to cool completely.
Toss together strawberries, vanilla extract, maple syrup and thyme on a baking tray lined with baking paper, and roast for 15 minutes or until soft. Cool to room temperature.
Whisk mascarpone, cream, icing sugar and vanilla bean paste in a bowl until thick.
Spread into the cooled pie crust and top with roasted strawberries and their syrup.
Vocabulary
Shortcrust pastry = masa quebrada
Thyme = tomillo
Icing sugar = azúcar glas
Beads = perlas
Prick = pinchar
No sabia si era de cocina xd
Recipe to prepare cornstarch alfajores
Ingredients for alfajores:
300 gr of Maizena
200 gr of Butter, lard or margarine
200 gr of wheat flour all use
3 egg yolks
150 gr of sugar glass
1 cup of sugar milk
1 lemon1 teaspoon of vanilla
1 teaspoon of baking powder
Scratched coconut
Preparation of alfajores de maizena
We start by mixing the butter with the sugar in the machine or by hand. Beat and add the 3 egg yolks, vanilla and lemon zest.
In an inn we are going to sift cornstarch, flour and baking powder. we make a hole in the center and add the mixture that we have just prepared. We are going to unite all the ingredients until they are all integrated but without kneading; We will let this dough rest in the fridge wrapped in plastic wrap (envoplast) for one hour.
Once the hour has passed, we place it again in the counter and with our hands we will flatten it a bit and then do it with the roller until they are approximately 1/2 cm thick. (I recommend a wooden roller, I started with a metal one and stuck everything)
This mass is brittle, almost dusty. Do not despair or think that they did something wrong, she is so brittle but it is the right texture so that later they melt in your mouth !! You can eat a little bit of dulce de leche in the meantime to make the work more bearable! Hahaha
We cut it into little circles with a cookie cutter. We oil a tray so that they do not stick to us and we will bake at 180ºC between 10 and 12 minutes approximately. Remember that they should not brown ... they should be white, they will realize that they are ready when they move and feel light.
We took them out of the oven and let them cool on a preferred rack .. I did it on a plate without any problem. Then we take a cookie, we add sweet milk and we paste the other, we add more dulce de leche by the edges and we roll them for the shredded coconut !!!