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Pumpkin scone | Cook kafemaru's recipe transcription

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cook kafemaru

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Ingredients

Pumpkin : 150g
有塩バター : 35g
きび砂糖 : 25g
薄力粉 : 140g
ベーキングパウダー : 3g
豆乳 : 30g〜40g

Time required

40minutes

Procedure

1) prepare the pumpkin 00:12
Peel the pumpkin skin and cut it into 2 cm thick pieces.
Place in a heat-resistant bowl and cover with plastic wrap.
Heat in the microwave at 600W for 3 minutes.
Add salted butter and mix.
Add cane sugar and mix.
Chill in the refrigerator for 30 minutes.
2) make the dough 01:37
Put flour and baking powder in another bowl.
Mix by hand.
Add 1 and mix with a rubber spatula.
Add soy milk and mix with a scraper.
3) mold 02:53
Place 2 on a floured board (not listed).
Cut the dough in half about 4 to 5 times and fold them together.
Form into a 12 cm square.
Cut into 16 pieces.
4) 焼く 04:25
3を天板に乗せる。
オーブンで190度16〜18分焼く。
粗熱をとって完成。

Point

・The amount is for 16 pieces.
・Other sugars can be substituted for millet sugar.
・The required time does not include the 30 minutes of cooling time in the refrigerator in Step 1.
・During step 2, once you add step 1, mix so as not to knead.
・You can substitute milk for soy milk.
・In step 2, if the dough does not come together, add 5-10g of soy milk to adjust.
・Preheat the oven to 190 degrees.
・Store in a Tupperware container and eat within 3 days.
・You can put it in a storage bag and freeze it.