How To make Viennese Fingers
4 oz Butter
2 oz Caster sugar
1 oz Birds custard powder
3 oz Plain flour
2 oz Plain chocolate
Cream together the butter and the sugar until light and fluffy. Gradually blend in the custard powder and the flour. Using an icing bag fitted with a large star nozzle, pipe out 20 fingers, well apart, on to greased baking sheets. Bake at 350 degrees F., 180 degrees C., Gas Mark 4, for 20 minutes. Leave to cool on a wire rack. Melt the chocolate in a bowl over a pan of hot water. Dip both ends of the Viennese Fingers into the melted chocolate and leave until set. -----
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Hi folks!
I hope you’re having a great day so far and welcome back to what’s for tea, and I hope I find you all very well.
So today I made a batch of Viennese Whirls! I loved these as a kid…Mr Kipling was my absolute favourite :) I decided to make them for myself…and see A, how easy they were! and B, how they compare to shop bought. The finest softest biscuit! With a sweet but slightly salty vanilla buttercream and raspberry jam…These are EPIC!
Everything I used will be listed below
-Cheryl x
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Makes 24 biscuits (using a 2 inch circle template)
Biscuits -
250g | 8.8 oz Butter - soft
1 Teaspoon vanilla extract
80g | 2.8 oz Icing or powdered sugar
225g | 7.9 oz Plain flour
75g | 2.6 oz Cornflour
Filling -
150g | 5.2 oz Butter - room temperature
160g | 5.6 oz Icing sugar
1/2 Teaspoon vanilla extract
**Add a teaspoon or two of milk if your buttercream is too dry/stiff to loosen it up**
Pinch of salt (optional)
1 Tablespoon of icing sugar to dust the tops
2 Tablespoons seedless raspberry jam or dessert sauce - Use strawberry if you prefer
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How To Make The Best Viennese Fingers - The Brilliant Baking Show
In this episode of The Brilliant Baking Show, we show you how to make the best Viennese Fingers drizzled in chocolate.
The full ingredients and recipe are in the notes below.
Email us and send in your questions for the show to brilliantbakingshow@gmail.com
or contact us at
Twitter.com @brillbakingmag
The show is Filmed, Directed and Edited by Damien Trent
A Doktored Films Production
Contact Doktored Films:
doktoredfilms@gmail.com
Twitter.com @damientrentfilm
Viennese Fingers
100g softened butter
25g icing sugar
100g plain flour
¼ level teaspoon baking powder
50g plain chocolate
1. Preheat the oven to 190c/170c(fan)/Gas Mark 5. Lightly grease 2 baking trays. Place a medium star nozzle into the piping bag.
2. Beat the butter and sugar together until pale and fluffy. Sieve in the flour and add the baking powder. Beat well and then spoon into a piping bag. Pipe out the fingers approx 3inch long, spacing well apart.
3. Bake for 10-15 mins until pale golden. Leave to cool before lifting onto a wire rack to go cold.
4. Break the chocolate into a bowl placed over a pan of boiling water, stirring while it melts. Drizzle the melted chocolate over the biscuits and leave to set.
THE GREAT BRITISH BAKING SHOW | Season 4: How to Make Viennese Whirls | PBS
Official Website: | #PBSBakingShow
Learn how to make a great Viennese Whirl and find out why butter is so important. This is the technical challenge for the Biscuits episode of The Great British Baking Show.
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Follow 12 amateur bakers in their quest to be named Britain’s best. As judges Mary Berry and Paul Hollywood create 30 new challenges to test their skill and creativity, Mel Giedroyc and Sue Perkins are with them every step of the way. THE GREAT BRITISH BAKING SHOW airs Season 4 during Summer 2017 on PBS at Fridays 9/8c.
Viennese Biscuit Whirls Recipe | Good Housekeeping UK
Watch our step-by-step video to find out how to make buttery Viennese whirl biscuits.
Ingredients:
175g (6oz) unsalted butter, softened
40g (1½oz) icing sugar
175g (6oz) plain flour
40g (1½oz) cornflour
1tsp vanilla extract
1. Into a mixing bowl, add butter, icing sugar, plain flour, cornflour and vanilla extract. Whisk until smooth. Chill mixture for 15min.
2. Prepare a piping bag with a large star nozzle and put in a jug to hold steady. Spoon biscuit mix into piping bag and twist top to secure bag and push mixture to bottom.
3. Line baking sheet with baking parchment. Make rounds by piping in a spiral shape, from centre outwards, to about 6.5cm (2½in) in diameter. Or make fingers by piping in zigzags, about 10cm (4in) in length.
4. Bake at 180°C (160°C fan) mark 4 for 12-15min until biscuits look pale golden and feel firm. Leave to cool completely on tray.
Find out how to make Viennese Biscuit whirls on the Good Housekeeping website:
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Just melts in your mouth and made with very few ingredients.super treat for family! Viennese Fingers
#viennesefingers #foolproofbaking #shanurecipes
Just melts in your mouth and made with very few ingredients.super treat for family! Viennese Fingers
Ingredients :
1.Softened Butter - 100 grams
2.Icing sugar - 25 grams
3.Plain flour - 100 grams
4.Baking Powder - 1/4 tsp
5.Plain chocolate - 40 grams
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Viennese Biscuits How to make the best kept Secret Recipe Demo at Bakery
Viennese Biscuits How to make the best Secret Recipe
Video Recipe Link :
For Home Bakers Viennese biscuits are great for tea time treat
This Recipe makes 8 covered Viennese biscuits
Recipe Ingredients:
340g Softened unsalted butter / marg
226g Castor sugar / Icing Sugar
5g Vanilla extract
340g Plain flour
Chocolate Fudge: 368g Bakers Fondant, 80g Dark Chocolate Drops
Bar Milk chocolate
Follow the Video Bake with the Crazy Baker
#canon #xa50 #xa55
Method:
1. Preheat the oven to 350 F
2. Put the butter and sugar, vanilla into the bowl of a freestanding mixer with 3 speed, then beat until light.
3. Scrape down and add in ½ the flour and mix for a further 5 mins until light
4. Scrape down and add the rest of the flour and mix for a further 5 mins until light.
5. You need a Pipe bag and a star tube
6. Spoon the mix into a piping bag fitted with a medium star tube, and pipe out 4 in long fingers onto the prepared baking tray.
7. Bake on the middle shelf of the preheated oven for about 10-15 minutes until they are a pale golden colour.
8. Remove from the oven and cool on the baking tray for 5 minutes.
9. Move to a wire rack until completely cold
Chocolate fudge Recipe : 368g Bakers Fondant, 80g Dark Chocolate Drops
10. Put your Chocolate fudge into a heatproof bowl and melt in a microwave on a low power
11. Spread fudge on one ½ and then put the other ½ on top, let it set for 5 mins
12. Put the chopped milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water (bain-marie). Remove from the heat and stir until smooth.
13. Dip one 1/2 of the biscuit into the chocolate and leave to set on baking parchment. Repeat for all of the biscuits.
14. If you like you can sprinkle a little chopped pistachios on top of the chocolate or 100’s & 1000’s.
Well done bakers
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