Comments on: Viennese fancies http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/ one more line crossed, one more mystery explained Tue, 06 Jan 2009 09:48:24 +0000 http://wordpress.org/?v=2.0.12-alpha by: rich http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-143 Mon, 24 Jul 2006 08:56:52 +0000 http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-143 to miki: I'm not really a "sweet" person. I don't like sugary things very much. These Viennese fancies were too sweet for my liking. I think I prefer savoury things, and of course chilli! to miki:
I’m not really a “sweet” person. I don’t like sugary things very much. These Viennese fancies were too sweet for my liking. I think I prefer savoury things, and of course chilli!

]]> by: miki http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-142 Mon, 24 Jul 2006 08:50:54 +0000 http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-142 That's looks sooooo tasty !!! I want to have that really. What's your favourtite sweet ? Do you make yourself ? That’s looks sooooo tasty !!!
I want to have that really.

What’s your favourtite sweet ?
Do you make yourself ?

]]> by: Aya http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-140 Sun, 23 Jul 2006 03:08:03 +0000 http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-140 リチャードは、おかしも　つくれるんだね。なんでも　つくれるのね。ステキだわ。 リチャードは、おかしも　つくれるんだね。なんでも　つくれるのね。ステキだわ。

]]> by: rich http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-139 Sat, 22 Jul 2006 08:25:49 +0000 http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-139 ふみねこへ The outside is biscuity, not like a scone. This is the recipe for viennese fancies, but note that you will need an <a href="http://www.cookingwithrichard.com/2006/07/19/icing-set/" rel="nofollow">icing bag</a> with a large nozzle. FOR THE SHORTCAKE: 4 oz table margarine 3 oz butter 3 oz icing sugar grated zest of 2 oranges 0.5 oz cornflour 4 oz self-raising flour 4 oz plain flour (1) Preheat oven to 350 deg F / 180 deg C / gas mark 4. (2) Mix the margarine, butter and icing sugar together until they go soft and creamy. (3) Add cornflour and beat well. (4) Sift in the other flours slowly, keep beating. (5) Put it into an icing bag and squeeze it into small circles on greaseproof paper or foil (see picture 3). (6) Put into the oven and cook until hard and lightly browned (about 10-12 minutes). FOR THE ORANGE BUTTERCREAM: 2 oz butter 4 oz icing sugar a cap or thimbleful of orange cordial or Cointreau (7) Beat the butter and icing sugar together until it goes creamy. (8) Add in the orange cordial/Cointreau and mix well. Now assemble as in picture 4 above. 1 oz = 1 ounce = 28 grams ふみねこへ
The outside is biscuity, not like a scone.

This is the recipe for viennese fancies, but note that you will need an icing bag with a large nozzle.

FOR THE SHORTCAKE:
4 oz table margarine
3 oz butter
3 oz icing sugar
grated zest of 2 oranges
0.5 oz cornflour
4 oz self-raising flour
4 oz plain flour

(1) Preheat oven to 350 deg F / 180 deg C / gas mark 4.
(2) Mix the margarine, butter and icing sugar together until they go soft and creamy.
(3) Add cornflour and beat well.
(4) Sift in the other flours slowly, keep beating.
(5) Put it into an icing bag and squeeze it into small circles on greaseproof paper or foil (see picture 3).
(6) Put into the oven and cook until hard and lightly browned (about 10-12 minutes).

FOR THE ORANGE BUTTERCREAM:
2 oz butter
4 oz icing sugar
a cap or thimbleful of orange cordial or Cointreau

(7) Beat the butter and icing sugar together until it goes creamy.
(8) Add in the orange cordial/Cointreau and mix well.

Now assemble as in picture 4 above.

1 oz = 1 ounce = 28 grams

]]> by: ふみねこ http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-138 Sat, 22 Jul 2006 01:53:01 +0000 http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-138 Shit! Sorry about my word. Silly typos in previous message. Shit! Sorry about my word. Silly typos in previous message.

]]> by: ふみねこ http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-137 Sat, 22 Jul 2006 01:48:05 +0000 http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-137 To richard & watari Good job,Richard, then!! なるほど。 Now I understand that orange bits (Picture 1) are actualy oranges! I guess it's more like スコーン, right? I liked スコーン from M&S, and used to have them regularly. (I also recommend M&S's chocolate muffins, served as warmed☆　まじうま、です。） Here in Tokyo, I must do with ather alternativeｓ from スタバ. I'm being wistful too, thinking of what I had in London!! To richard & watari

Good job,Richard, then!!

なるほど。
Now I understand that orange bits (Picture 1) are actualy oranges!
I guess it’s more like スコーン, right?
I liked スコーン from M&S, and used to have them regularly.
(I also recommend M&S’s chocolate muffins, served as warmed☆　まじうま、です。）
Here in Tokyo, I must do with ather alternativeｓ from スタバ.
I’m being wistful too, thinking of what I had in London!!

]]> by: yasuko http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-136 Sat, 22 Jul 2006 00:53:22 +0000 http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-136 リチャード　おなかすいたよー！ ライスプディングたべようかなぁ いまからたべてみるねー！！！ リチャード　おなかすいたよー！

ライスプディングたべようかなぁ

いまからたべてみるねー！！！

]]> by: rich http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-135 Fri, 21 Jul 2006 22:27:31 +0000 http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-135 nanaへ thank you! nanaへ
thank you!

]]> by: nana http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-134 Fri, 21 Jul 2006 22:22:34 +0000 http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-134 おいしかったよ。 ありがとう（＾－＾） おいしかったよ。
ありがとう（＾－＾）

]]> by: watari http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-133 Fri, 21 Jul 2006 20:29:42 +0000 http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-133 to Fumineko They reminds me of some sweets in Japan,feeling nostalgic about them... especially the smell of orange with the butter cream. to Fumineko
They reminds me of some sweets in Japan,feeling nostalgic about them…
especially the smell of orange with the butter cream.

]]> by: rich http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-132 Fri, 21 Jul 2006 14:48:05 +0000 http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-132 No. Chou cream pastries are soft. The shells on these fancies are hard on the outside because I bake them in the oven, and they are filled with a very sweet buttercream, flavoured with orange (<a>Cointreau</a>). Actually I think this recipe is just too sweet for my liking. That\'s why I gave them to N-san so she can give them out at work :-) No. Chou cream pastries are soft. The shells on these fancies are hard on the outside because I bake them in the oven, and they are filled with a very sweet buttercream, flavoured with orange (Cointreau).
Actually I think this recipe is just too sweet for my liking. That\’s why I gave them to N-san so she can give them out at work :-)

]]> by: ふみねこ http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-131 Fri, 21 Jul 2006 14:41:46 +0000 http://www.cookingwithrichard.com/2006/07/21/viennese-fancies/#comment-131 Are they a sort of シュークリーム？？ チョーおいしそう！！！ Are they a sort of シュークリーム？？
チョーおいしそう！！！

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