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草莓批



成份:

批:
低粉150g、糖53g、無鹽奶油75g、鹽少部B泡打粉一茶匙、香草粉少?/P>

內餡:
大草莓約十粒、櫻桃或深色果汁150cc、果凍粉半匙

裝飾:
鮮忌廉100cc


步驟:

1. 把批皮部分的全部材料混合,用手搓勻,然後做成一個球狀,用保鮮膜包好,放入冰箱冷藏約二個小時(過夜更好),然後拿出讓它自然解凍,心型模型上先塗奶油,再上一層麵粉,再把麵團放入模具中,桿成心型的形狀,以170度烤約20~25分鐘,至表面呈金黃色即可拿出待涼。
2. 把草莓洗淨,放置在烤好的批皮上
3. 把櫻桃汁加入果凍粉煮開,然後倒在批皮上待涼
4. 把鮮忌廉打發,擠在心型批皮邊緣即可



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