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Viennese pastry

Viennese pastry

We will need these ingredients:

For the pastry:
• 125 g butter (at room temperature)
• 25 g of powdered sugar
• 1/2 h. L. vanilla extract or 1/2 sachet of vanilla sugar
• 1/4 h. L. baking powder
• 125 g flour
• 40 g starch
• about 1 tbsp. l. milk

For the chocolate glaze:
• 100 g of a dark or milk chocolate (to break into small pieces)

Utensil:
• pastry bag with a large star nozzle,
• 2 baking

Cooking method:

How to cook biscuits:

1 Preheat the oven to 170 ° C. Cut the butter pieces and mash with a wooden spoon or an electric mixer, beat the soft mass.
2 Sift the powdered sugar on top and vanilla extract or vanilla sugar, continue to rub or whipping cream until light.

viennese-pastry

3 Sift the baking powder with the flour and starch, stir.
4 Add the milk and knead the dough, stirring it with a spoon rather than rubbing. Weight should gather in a soft homogeneous dough. If it got too thick, add a little milk to make the dough easier to squeeze out of the bag.

viennese-pastry

How to bake and decorate cookies:

5 Shots 2 baking baking parchment. Fill dough pastry bag with a large nozzle-star.
6 Squeeze each pan 10 test strips measuring about 10 cm each at an equal distance from each other. You will get about 20 pieces.

viennese-pastry

7 Bake for 7-8 minutes until light golden brown. Leave for 5 minutes on baking sheets, then Transfer to cool on the wire rack. Melt, stirring occasionally, chocolate in a water bath (dishes with chocolate should not touch the water).
8 Shots baking parchment. Dip cookies at both ends in melted chocolate, let’s drain the excess and lay out on a baking sheet until complete solidification of chocolate. Store in an airtight container.

viennese-pastry

viennese-pastry

About the dish:
Approximately 20 pieces
Preparation time: 15 minutes
Cooking time: 7-8 minutes
The temperature of the oven: 170 ° C
From the usual shortbread Vienna distinguishes a delicate crumbly texture. In combination with chocolate «tails» is a pastry perfectly complements the taste of coffee. Also, products are good with soft desserts — mousse, ice cream or fruit salad.

Council:
The dough should be soft, to be squeezed out of the bag, while thick enough in order to keep the form and not spread, so the recipe contains 1 item. l. milk, whereby the dough becomes a proper consistency. The finished cookies are very soft and crumbles easily, gently take it from the baking and dipped in chocolate.

Using the pastry bag:
In this case, the dough is very important not to spread with a spoon, namely pastry bag with a nozzle-star to cookies has become a ribbed shape. Place pastry bag with a nozzle stranded in high ware, laying on the container the upper end edge — thanks to this and hand free, and the instrument is securely fastened. Fill the bag with the batter using a spoon. Lift the pastry bag filled with the ends of the top, connect it to the edge, screw and push the dough down the bag to the nozzle. During the one-hand press down on the bag with the dough, the other — hold it down, closer to the nozzle, controlling the amount of extruded dough.

Chocolate «tails»:
Before dipping the cookies, let the melted chocolate to cool slightly. Dip the ends of the articles one by one, giving each time to drain excess chocolate and a little freeze, so it is not smeared on the baking sheet, which you will upload the cookie.

The origin of the Viennese pastry:
For the first time a cookie called «Vienna Fingers» was release in 1915, the company KeeYeg, a division of Kellogg’s US company. Thin crispy product pairs joined vanilla cream. His name, they are required to thin oblong shape with rounded sides.

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