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Postres ingleses (3)
Postres ingleses (3)
Postres ingleses (3)
Postres ingleses (3)
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Postres ingleses (3)

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IES "Margarita Salas".

IES "Margarita Salas".

Published in: Self Improvement
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  • 1. PostresinglesesFabio Martin Rouco 4º A
  • 2. Short bread Ingredients:  125g/4oz butter  55g/2oz caster sugar  180g/6oz plain fluor Preparation methodHeat the oven to 190C/375F/Gas 5.Beat the butter and the sugar together until smooth.Stir in the flour to get a smooth paste. Turn on to a work surfaceand gently roll out until the paste is 1cm/½in thick.Cut into rounds or fingers and place onto a baking tray. Sprinklewith icing sugar and chill in the fridge for 20 minutes.Bake in the oven for 15-20 minutes, or until pale golden-brown. Setaside to cool on a wire rack.
  • 3. Baileys and chocolate cheese cake Ingredients:  100g/3½oz butter  250g/8¾oz digestive biscuits, crushed  600g/1lb 5oz Philadelphia cream cheese  25ml/1fl oz Baileys  100ml/3½oz icing sugar  300ml/10½oz double cream, whipped  100g/3½oz grated chocolate Preparation method:Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits haveabsorbed all the butter.Remove from the heat and press into the bottom of a lined 18cm/7in spring form tin. Place in therefrigerator and allow to set for one hour.Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Baileys and icingsugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto thebiscuits.Refrigerate and allow to set for a further two hours. Once set, remove and decorate withwhipped cream and cocoa powder dusted over the top. Serve.
  • 4. Cookies and cream fudgebrownies Ingredients  165g/5½oz butter, plus extra for greasing  200g/7oz dark chocolate, grated or finely chopped  3 free-range eggs  2 free-range egg yolks  1 vanilla pod, seeds only  165g/5½ oz soft light brown sugar  2 tbsp plain flour Preparation methodPreheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin withbutter, then line with baking paper with the paper overlapping the sides a little.Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin toget light and fluffy. Add the sugar in two additions, whisking between each. Pour itaround the side of the egg mix so as not to knock out the air that has been whisked in.Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour thechocolate into it - again around the sides so as not to knock the air out. Pull thebrownies out using the overlapping paper and cut into squares. Dust with icing sugar.

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