Lady Lock instructions for 60 cookies
The instructions are for working with a 5-inch square of puff pastry that's about 1/8 inch thick.
The video has more details.
1. roll puff pastry to 8" x 6" on a floured surface
2. cut about 10 strips of pastry that will be about 6 inches long
3. place a drop of water at the bottom of each strip
4. roll the strips of dough around the dowel rods overlapping the make a spiral, put cut side down, and press where the dot of water is.
5. place seam side down on a cookie sheet
6. Bake at 375 for 10-14 minutes until the bottoms are lightly browned, tops can brown slightly too.
7. Remove from the oven, cool 30-60 seconds
8. Gently remove the cookie from the dowel rod and cool on a wire rack.
9. Fill a cake decorator or pastry bag with the filling
10. Insert the decorator tip into the cookie and completely fill the center, check the other side of the cookie to be sure the entire cookie if filled.
11. roll in powder sugar.
12 They are ready to serve. If freezing them or storing them for later use, place wax paper or parchment paper between each layer of cookies
Filling recipe and video
1 recipe of filling will fill about 30 cookies. The filling freezes and thaws really well so if you have extra it can be used at another time.
• Ermine, Roux, Flour, a...
Here's the recipe
Best to use a stand mixer with a wire whip attachment but you can still make this with a handheld mixer but it will take longer.
1 cup butter-flavored Crisco
1 cup white granulated sugar
1/2 cup plant-based milk
2 tablespoons flour
1 tablespoon vanilla
Whip the Crisco and sugar together. Beat until getting creamy. Add flour and mix well. Heat plant-based milk to 110 F. Slowly add the milk in small portions. Whipping after each addition until all the milk has been added. Add the vanilla. Whip until light and fluffy and until all the sugar is dissolved.
This frosting stores well in the refrigerator and freezer.
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