Strawberry shortcake

Step-by-step cooking

1. Step 1:

   

   Ingredients for the dough.

2. Step 2:

   

   Pour flour, salt, sugar into the bowl of the combine, add diced cold butter. Grind into crumbs. If you knead the dough with your hands, then do everything quickly so that the butter does not have time to melt.

3. Step 3:

   

   Add water to the butter crumbs (do not add all the water at once, add it in parts). Mix quickly.

4. Step 4:

   

   We should have a wet crumb that, if squeezed, holds its shape. We collect the crumbs into a ball, nothing needs to be kneaded. By the way, if suddenly you have a crumb dry enough and the dough crumbles (this may be, since flour is of different quality), then add a little more cold water so that the lump begins to hold its shape well.

5. Step 5:

   

   Roll out a lump of dough 3-4 mm thick, put it in a mold, prick the surface of the dough with a fork and send it to the refrigerator for 30-40 minutes (required)! I have a shape with a diameter of 20 cm, so keep this in mind, if suddenly you have a shape with a larger diameter, then be sure to increase the number of ingredients for the dough.

6. Step 6:

   

   While the dough is cooling, let's do the cream.

7. Step 7:

   

   Pour the milk into a saucepan, put it on fire and bring to a boil. Beat eggs with sugar and vanilla tincture (or vanilla sugar), add flour, mix thoroughly so that there are no lumps.

8. Step 8:

   

   Pour hot milk into the yolk mixture in a thin stream, stirring constantly.

10. Step 9:

    

    The resulting mixture is sent to a saucepan, put on fire and cook until thickened and until the first signs of boiling (bubbles should appear on the surface of the cream), stirring constantly over medium heat.

11. Step 10:

    

    Remove the finished cream from the heat, add the butter in several steps, stir thoroughly so that the butter would disperse.

12. Step 11:

    

    Add the crushed chocolate, mix until the cream is smooth. Put the finished cream in a bowl, cover the surface of the cream with a film and leave it to cool completely. By the way, it is best to prepare the cream in advance, for example in the evening, the cream will cool down well overnight and it will be better to keep its shape.

13. Step 12:

    

    After half an hour, we take out the form with the dough, cover the surface of the dough with foil or baking paper, pour the load (I have beans) and bake in preheated to 190 C for about 15 minutes.

14. Step 13:

    

    After 15 minutes, we remove the load and bake until fully cooked for another 10-15 minutes. Let the finished basket cool down.

15. Step 14:

    

    Fill the cooled basket with cream.

16. Step 15:

    

    Cut strawberries into quarters and spread on the surface of the cream.

17. Step 16:

    

    If desired, we cover the berries with a layer of jelly for the cake. Enjoy your meal!