Strawberry and Pear Shortcake
|My Strawberry and Pear Shortcake - 2018|
|the original - kyoto 2016|
Japan is home to many an exotic fruit.... however while I was there in 2016, I was REALLY craving Pears and couldn't find any ANYWHERE!
Then... just as all hope seemed lost, this magnificent little shortcake appeared in the window of a cute little bakery in Kyoto. The heavens parted, angels sang and a halo of light surrounded it. My eyes lit up like a kid a candy store, or a baker in a bakery....
It was the best thing I've ever tasted! Or maybe I just wanted Pears so badly that nomatter what it tasted like I would have thought it was the best thing ever... well, we're about to find out!
Here is my Strawberry and Pear Shortcake, to pay homage to that wonderful creation that saved my sanity in Kyoto.
MY TIPS FOR MASTERING THIS BAKE
#1 Grease the base and sides of your cake tin, then place a circle of parchment paper in the base, and strips around the edges. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter.
If you’re also worried about your baking paper sticking to the cake a little, you can go one step further by greasing the baking paper and sifting a thin layer of flour onto it.
#2 To ensure that your eggs are mixed through your batter evenly, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.
#3 Whenever a recipe calls for you to divide your batter between multiple cake tins, ensure you do so atop a set of kitchen scales. This way you can ensure there is an equal amount of cake batter in each tin, as if the amount of batter is unevenly distributed the cooking times will have varied and you could over cook one layer, and under cook another.
#4 The difference between thoroughly aerated and whipped... your cream is thoroughly aerated when as you stop whisking there is layer of air bubbles present and floating on the surface of the cream
#5 .When mixing your aerated cream with your dry ingredients, a soft silicone spatula used in soft folding motions is the best way to minimise the amount of volume you loose while mixing your egg whites into your batter. If you don't have a silicone spatula, using the whisk in gentle sweeping motions is the next best thing!
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