IFB 25BCSDD1, Инструкция по эксплуатации

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33
essence
¼ cup confectioners’ sugar
(icing), sifted, plus more for
dusting
180 gms Maida
60gms strawberry custard
powder, sifted
bowl until pale and fluffy.
Sift together the plain flour and strawberry
custard powder into a separate bowl. Add
the flour mixture to the butter mixture, and
beat on low speed until just combined,
making sure to scrape down the bowl.
Roll teaspoonfuls of dough into balls.Place
on the lined tray about 1" apart
—cookies
will expand slightly in the oven. Use the
end of a fork to press down lightly on top
of each ball.
Bake using the programme cookies.
Remove from oven and stand 5 minutes in
tray before transferring to a wire rack to
cool completely.
64
Eggless melting
moments
100 gm plain flour
30 gm cornflour
60 gm icing sugar
100 gm) butter
2 tbsp milk (optional)
1 tsp vanilla extract Sieve the flour and the cornflour together
into a bowl.
In another bowl mix in the butter and the
sugar with a hand blender or a wire whisk
or put in the stand mixer with the paddle
attachment and blend until smooth and
creamy.
Put in the flour mixture and vanilla extract
and mix until smooth and there are no
lumps. Add egg and mix well.Empty the
contents in piping bag and pipe it onto a
parchment paper as per desired shape .
Bake using the programme cookies. Cool
on tray for 5 minutes, then turn onto a wire
rack to cool completely.
65
Red velvet melting
moments
125g unsalted butter
80gmsicing sugar
40gms cornflour
¼ cup cocoa powder
140gms Maida
1 tbsp red food colouring
Beat butter and sifted icing sugar with an
electric mixer in a small bowl for 3
minutes, or until mixture is light and fluffy.
Gradually add remaining dry ingredients,
continuously beating on medium speed
until all is combined. Mix in the food
colouring.
Spoon mixture into a piping bag fitted with
a 1cm fluted tube. Pipe rosettes onto