![]() ![]() In a large mixing bowl with a hand mixer, or in the bowl of your stand mixer, combine the butter and the granulated sugar for the crust.Melt the butter for your filling and set aside to cool slightly. Measure out the rest of your ingredients. Set the oven rack to the center position and preheat to 325 F (160 C).At least 45 minutes before starting the recipe, take the butter for your crust and the eggs for your filling out of the refrigerator to come to room temperature.Note: If you scroll past the recipe card there are more details, a video tutorial, notes, and step-by-step images to walk you through the process. If it will not hold together when you squeeze it, then add a tablespoon of milk or water to help it along. ![]() The mixture will likely look fairly crumbly, but as long as you can squeeze it together and it holds, you are good to go.Mix together on low speed and then gradually increase to medium speed. Once the butter and sugar are nice and fluffy, add in a large pinch of salt and your flour.You want the butter to be at room temperature so that it can get light and fluffy when you cream it. ![]()
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