Yields: 50 containers

BUTTER - room temp. 5 1/2 ounces
POWDERED SUGAR -sifted 8 ounces
ALL-PURPOSE FLOUR - sifted 8 ounces
SALT 1/8 teaspoon
EGG WHITES - room temp. 5 1/2 ounces
VANILLA EXTRACT 1 teaspoon


1. Combine the butter, powdered sugar, flour and salt in a KitchenAid mixer. Mix with a paddle attachment until the mixture is smooth.
2. Slowly add the room temperature egg whites and vanilla extract. Mix until smooth.
3. Using a pastry brush, grease a sheetpan with softened butter.
4. Make a template out of 1/16" thick material. Cutting-out a circle that is 7"-8" in diameter.
5. Place the template over the prepared sheetpan. Spread the batter evenly over the template using a offset spatula, remove the template and repeat.
6. Bake @ 350F for 5 minutes, until the edges are golden brown.
7. Remove from the oven, and quickly drape over a glass or bowl to create a dessert container. You can also curve into any desired shape or fortune cookie shape.

**Chocolate Batter: Add 2 tsp. of cocoa to a 1/4 of the vanilla batter. Pipe the chocolate batter over the vanilla batter, then bake. You can create interesting patterns and designs!

وااااااااااااااو يا ام حسن باينته شي جنان بس للاسف ايضا الصورة مش واضحة وما فيش ترجمة

ليش بدورة يعني كلشي مبين لو شنو قصدك

HIPPEN MASSE
Yields: 40 cookies

BREAD FLOUR - sifted 4 ounces
POWDERED SUGAR -sifted 8 ounces
ALMOND PASTE 12 ounces
EGG WHITES - room temp. 7 ounces
MILK 1.5 ounces
VANILLA EXTRACT 1 teaspoon


METHOD:
1. In a kitchenAid mixer, using a paddle, combine the bread flour, powdered sugar, and almond paste. Blend until a coarse consistency is reached.
2. Slowly add egg whites, scrape down the bowl.
3. Slowly add the milk, scrape down the bowl.
4. Add vanilla.
5. Make a template out of 1/16" thick material. Cutting-out interesting shapes or designs. Be intricate with you design, because the batter will not spread! See 1st picture.
6. Grease and flour a sheetpan, or use a Silpat. Place the template over the Silpat. Spread the batter evenly over the template using a offset spatula, remove the template and repeat. Slide the Silpat onto the sheetpan. See 2nd picture.
7. Bake @ 350F for 6 minutes, until the edges are golden brown. See 3rd picture.
8. Remove from the oven, and curve if desired.

**Chocolate Batter: Add 2 tsp. of cocoa, and 1 Tbsp. of egg whites, to a 1/2 cup of the vanilla batter. Pipe the chocolate batter over the vanilla batter, then bake. You can create interesting patterns and designs!




QUICK HIPPEN PASTE
BREAD FLOUR - sifted 7 ounces
POWDERED SUGAR - sifted 7 ounces
EGGS 4
VANILLA EXTRACT 1 tsp.

مش عارفة بس ولا يهم كل شي ولا زعلك يا قومر الصور طالعة عندي مربعات مربعات ومش واضحة يمكن الخلل بادني مش عمشوف منيح هههههههههههههههه

بدورة راح احط الصور مرة ثانية وان شاء الله هالمرة تطلع واضحة

CARAMEL DESSERT CUPS


Yields: 30 containers

BUTTER 4 ounces
SUGAR 7 ounces
LIGHT BROWN SUGAR 7 ounces
LIGHT CORN SYRUP 14 ounces
SALT 1/2 teaspoon
ALL-PURPOSE FLOUR -sifted 8 ounces
NUTS - any type chopped 10 ounces
CINNAMON - ground 1/2 teaspoon
VANILLA EXTRACT 1 teaspoon


1. In a medium sized saucepan, melt the butter over medium heat. Then add the sugar, light brown sugar, light corn syrup and salt. Stirring constantly, bring the mixture to a boil.
2. Remove from the heat and stir in the sifted flour and cinnamon. Then add the chopped nuts and vanilla extract. Pour the mixture into a stainless steel bowl.
3. Place a silpat on a sheetpan.
4. Deposit 1 1/2 ounce scoops of the mixture onto the silpat. Making sure you allow for spread, about 8" around. Flatten the scoop into the size of a halfdollar.
5. Bake @ 350F for 10 minutes, until the entire circle is evenly browned.
6. Remove from the oven, and carefully slide the silpat off the sheetpan and onto a worktable. Using a spatula remove the caramel circle from the silpat, and quickly drape over a glass or bowl to create the container, or curve into a desired shape.
Note: If the caramel circle hardens on the silpat, simply slide the silpat back onto the warm sheetpan. It will become pliable again in a few seconds.

هذه صور الموضوع السابق بالتسلسل وعذرا على الخطا
CARAMEL DESSERT CUPS

بدورةهذه الصور مرة اخرى واتمنى تكون واضحة هذه المرة
Tulipe Baskets