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スコーン（米粉スコーン）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

(A) Rice flour : 180g
(A) baking powder : 10g
(A) almond powder : 30g
無塩バター : 50g
きび砂糖 : 50g
(B) yogurt : 30g
(B) Whole egg : 1個
(B) milk : 30g

Time required

40minutes

Procedure

1) prepare the flour 00:25
Sieve (A) 2-3 times.
put in a bowl.
2) make the dough 01:23
Cut the unsalted butter into dices and mix in the bowl of 1.
Add cane sugar and mix.
Mix (B) and mix.
Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
3) mold 03:06
Sprinkle rice flour (not listed) on a cutting board.
Place 2 on top and sprinkle with rice flour (not listed).
Cut in half and repeat for a total of 3 times.
Shape into a rectangle.
Cut into 6 equal parts.
4) 焼く 05:02
天板に3を並べる。
卵黄(分量外)を表面に塗る。
200度に予熱したオーブンの温度を190度に下げて20〜25分焼いて完成。

Point

・The amount is for 6 pieces.
・Preheat the oven to 200 degrees.
・Use unsalted butter that has been taken out of the refrigerator.
・The finish changes depending on the order in which the ingredients are added.
・As a guideline, the finish of the dough should not stick to your hands.
・Chilling time in the refrigerator for 30 minutes is not included in the required time.
・In step 4, egg yolk (not listed) is applied to the surface, but you can apply fresh cream or milk to make it glossy.
・Can be frozen in a storage bag.