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スコーン(粉チーズとバジルのスコーン)|cook kafemaruさんのレシピ書き起こし

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Ingredients

  • (A) Strong flour : 300g
  • (A)ベーキングパウダー : 8g
  • (A)きび砂糖 : 60g
  • (A)塩 : 3g
  • (A)粉チーズ : 30g
  • (A)乾燥ホーリーバジル : 2g
  • 生クリーム(生地用) : 300g
  • Fresh cream (for finishing) : moderate amount

Time required

35minutes

Procedure

  1. 1) carve material 00:24

    Finely chop the dried holy basil.

  2. 2) 生地を作る 00:46

    ボウルに(A)を入れ、泡だて器でよく混ぜ合わせる。
    冷えた生クリーム(生地用)を加え、軽く混ぜる。

  3. 3) 形成する 01:49

    ひとかたまりになったら台の上に出す。
    上から押しつぶす→カットして生地を折りたたむを4~5回繰り返し、厚さ2.5cmの長方形にする。

  4. 4) 焼く 02:28

    Divide the dough into 28 equal parts and arrange them on a baking sheet.
    Brush with whipped cream (for finishing) on top and bake in a preheated 190°C oven for 16-18 minutes to complete.

Point

・Preheat the oven to 190 degrees.
・Use your favorite dried holy basil, such as mixed herbs.
・If you prefer a softer texture, replace half the strong flour with soft flour.
We recommend using rock salt.
・Fresh cream with a fat content of 35% is used.
・We recommend using animal-based fresh cream because it has a richer flavor.
・In process 3, the work can be done smoothly by using a card.
・If you plan to eat it the next day, wrap it in aluminum foil and reheat it in the toaster.
・You can wrap it in plastic wrap and put it in a zip bag and store it in the freezer.
・If you like, you can eat it with cream cheese.

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