shortcrust pastry any one pre rolled pastry case or homemade I tin of condensed milk 25grams soft brown sugar 25grams butter melt the butter and sugar in a pan keep stirring dont let it burn take off heat and add in a tin of condensed milk turn your heat down and stir gently you will see the butter mix inand start changing consistency take off heat leave for 10/15 mins gently pour into your pastry leave to slight cool then put in fridge after an hour you will be able to touch and will be firmer
2:11
shortcrust pastry any one pre rolled pastry case or homemade I tin of condensed milk 25grams soft brown sugar 25grams butter melt the butter and sugar in a pan keep stirring dont let it burn take off heat and add in a tin of condensed milk turn your heat down and stir gently you will see the butter mix inand start changing consistency take off heat leave for 10/15 mins gently pour into your pastry leave to slight cool then put in fridge after an hour you will be able to touch and will be firmer
420 views2 weeks ago
TikToksamwoolnough3
The simple trick to prevent grainy powdered sugar buttercream... pre-dissolve the sugar before whipping it into the butter! Silky Smooth Buttercream Enough to frost an 8” or 9” layer cake 3 cups (360 grams) confectioners sugar ⅓ cup boiling water 4 sticks (454 grams) unsalted butter, room temperature ⅛ teaspoon salt 2 teaspoon vanilla ¼ cup (65 grams) heavy cream Add the confectioners sugar and boiling water to a bowl or large measuring cup and stir with a whisk until the sugar dissolves. Set as
0:23
The simple trick to prevent grainy powdered sugar buttercream... pre-dissolve the sugar before whipping it into the butter! Silky Smooth Buttercream Enough to frost an 8” or 9” layer cake 3 cups (360 grams) confectioners sugar ⅓ cup boiling water 4 sticks (454 grams) unsalted butter, room temperature ⅛ teaspoon salt 2 teaspoon vanilla ¼ cup (65 grams) heavy cream Add the confectioners sugar and boiling water to a bowl or large measuring cup and stir with a whisk until the sugar dissolves. Set as
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