2-intreated whipped cream biscuits are easier than opening a can

Opening a can of prefabricated cooling Pills Biscuits revolutionized the cookie baking process for economic chefs and there is the excitement of “pop” when they hit the can with a spoon. But nothing goes over a homemade biscuit, warm from the oven. Fortunately, there is an easy way to open it with a fraction of the ingredients A Kratzer biscuit Usually needed.

The secret is a box with a heavy impact cream, which you can find in the cooling product section next to the milk and half and half.

How do 2-intreated cookies work?

Before cookies were easily accessible with baking powder and soda, the bakers beat the dough to develop the gluten and rise. Then baking powder was developed by a chemist at Harvard University in the mid -19th century. Suddenly they only needed acid in Buttermilk Or baking powder to activate the flour and fat in the oven – the biscuit dough naturally rose to the classic, scaly confectionery that we know today. Since then, a world of cookie recipes has opened and developed to cut all sorts of corners. There were all sorts of offers to be flour and even tailor -made Biscuit blendswhich work in combination with milk or even water similar to boxes with cake mixture.

This recipe works with two ingredients because it uses self-rising flour, including the correct ratio of flour, baking powder and salt, the same ingredients that you would use anyway-and the naturally high percentage of milk fat in heavy impact cream, which stands for butter or baking. butter After all, comes out of heavy cream, so why not be ahead of the process?

There they have the same ascending flour and thick, creamy, heavy impact cream make cookies that are easy to whip and connect well with small chefs in the kitchen.

How to make whipped cream biscuits

Ingredients:

• 2 cups of self -rising flour and more for the surface
• 1 3/4 cups of heavy whipped cream and more rush to brush

Directions:

1. Preheat the oven to 450 degrees F. Most recipes for cookies require a hot oven, since the higher temperature within the biscuit creates steam and can quickly inflate it in a short time. This is particularly important for cookies with two inputs, as it starts the activating ingredients for self -leveling flour at these higher temperatures.
2. Prepare the dough. Place yourself in a bowl, add whipped cream and stir to combine. Turn the dough onto a clean, slightly floured surface. Capen a few times to absorb loose flour. Roll the dough to 1/2-inch thickness and up to 3/4 inch thickness or up to 3/4 inch. Roll up the dough if necessary.
3. Cut and bake. Cut the cookies, spread with cream and bake in the hot oven for at least 10 minutes or until they are golden brown on the top.

Recipe makes about a dozen cookies.

Tips and tricks for the production of 2 content cookies

• Do not over mix. While it is important that the dough is combined, a transition leads to hard cookies. If you suspect that you are transferred, that’s okay! Simply put the dough into the fridge or freezer for about 15 minutes, and that will counteract the problem.
• Cool the cookies in the freezer. After design, cooling the cookies in the freezer helps to relax the gluten when you have accidentally revised the dough. This also helps to create steam in the oven, which makes the cookies rise!
• Put the cookies close together. Baking biscuits in the immediate vicinity – even if they touch – it makes them rise vertically. In the truest sense of the word, the cookies only rise if they are close together and support each other spatially. This prevents them from spreading, flat and even burning. Don’t worry when you touch, you are easily pulled apart.
• Charge small cooks into the kitchen. This is a forgiving recipe – too much heavy whipped cream? You can add more flour. Add too much flour? Tip in a few additional splashes of heavy whipped cream. The fact that there are two ingredients Little chefs.