Strawberry Shortcake - Wolfgang Puck BFPR0012 Signature Collection Manual

STRAWBERRY SHORTCAKE

Serves 6-8
INGREDIENTS
Shortcake:
2 3/4 cups pastry or cake flour
1/4 cup sugar plus additional to sprinkle on top
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
10 tablespoons chilled unsalted butter, cut into 2 tablespoon-pieces
1 cup heavy cream plus additional to brush on top
Filling:
2 pints fresh strawberries, stemmed
2 tablespoons sugar
2 teaspoons lemon juice
2 teaspoons kirsch
1/2 teaspoon orange zest
Vanilla ice cream
1/2 cup sweetened whipped cream
METHOD
1. Prepare the shortcake: Preheat the oven to 375°. Line a baking tray with
parchment paper.
2. In food processor fitted with the multipurpose blade, combine the flour,
1/4 cup sugar, baking powder, and salt with a few pulses. Add the chilled
butter and process just until combined. With the motor running, pour the
cream through the feed tube, stopping just before the dough forms a ball.
3. Turn out the dough onto a lightly floured surface and gently knead,
forming a smooth ball. Do not overwork. Roll out the dough to a round
3/4 inch thick. Using a 3-inch cookie cutter, cut out 8 circles. (Knead the
scraps together and reroll as required.)
4. Arrange the 8 circles on the prepared baking tray, brush the tops with
cream and sprinkle lightly with sugar. Bake 30-35 minutes, or until the
cakes are golden and firm to the touch. Cool on a wire rack.
5. Meanwhile, rinse and drain the strawberries. Cut each berry into thick
slices and toss with the sugar in a large mixing bowl. Add the lemon juice,
kirsch, and orange zest, and gently mix. Set aside.
6. When ready to serve, split each shortcake in half and warm slightly.
PRESENTATION
For each serving, place the bottom half of the shortcake on a dessert plate. Spoon
about 1 cup of ice cream on the cake, arrange a scant cup of strawberries over and
around the ice cream, and top with the remaining half of the cake. Add a dollop of
sweetened whipped cream on the side of the plate and serve immediately.
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Slicing and Shredding Disks
Use these disks for slicing and shredding meats, fruits, vegetables,
cheeses and more.
Put the bowl on the housing and position the disk post onto the drive
shaft. Turn post counter-clockwise to lock into place. Carefully attach
the disk onto the disk post. Lock the lid on the bowl. Turn machine
on by pressing the green button. Put ingredients in the feed tube and
press the food pusher lightly onto the ingredients.
IMPORTANT: Use GENTLE force to press down on the food
pusher. Excessive force could cause damage to the disk.
• Press the ingredients down slowly and steadily with the pusher.
• Precut large chunks of food to fit the size of the feed tube.
• For best results, fill the feed tube evenly.
• When processing large quantities, process small batches at a time
and empty the bowl between batches.
Dough Blade
Use the dough blade for kneading bread dough and for mixing batters
and cake mixtures. Use with recipes that call for 4 to 5 cups flour.
Put the bowl on the housing and fit the dough blade onto the drive
shaft. Put ingredients into bowl. Fasten the lid onto the bowl and put
the pusher in the feed tube. Press the green ON/OFF button to start
processing. Most doughs and batters will take about 1 - 3 minutes.
Emulsifying Blade
The emulsifying blade makes it easy to combine ingredients that
would normally be tough to mix. Use the blade when making vinegar
and oil salad dressings, mayonnaise and hollandaise sauce. The
emulsifying blade also works great for whipping eggs and meringues.
Put the bowl on the housing and fit the emulsifying blade onto the
drive shaft. Put ingredients into bowl. Fasten the lid onto the bowl and
put the pusher in the feed tube to prevent splattering. Press the green
ON/OFF button to start processing
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