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スコーン（チョコチップスコーン）｜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

cake flour : 200g
きび糖 : 40g
無塩バター : 50g
卵 : 1個
ヨーグルト : 30g
ベーキングパウダー : 5g
牛乳 : 20g
ビターチョコレート : 40g

Time required

40minutes

Procedure

1) make the dough 00:16
Sift the cake flour and baking powder into a bowl.
Cut the unsalted butter into 1cm cubes and add.
Mix with a rubber spatula.
Add cane sugar and mix.
Add eggs, yogurt and milk and mix.
Add bitter chocolate and mix.
Wrap in plastic wrap and chill in the refrigerator for 30-60 minutes.
2) mold 02:55
Remove 1 from wrap.
Dust with flour (not listed) and roll out with a rolling pin.
Cut in half and stretch, repeat 4 times.
Cut into desired shape.
3) bake 04:43
Arrange 2 on the baking sheet.
Apply egg wash (not listed) to the surface.
Bake in an oven preheated to 180 degrees at 170 degrees for 20 minutes to complete.

Point

・Amount for 6 pieces.
・We use 67% cocoa bitter chocolate.
・The egg mixture (not listed) to be applied to the surface of the dough is a mixture of 1 egg yolk and 10g of milk.
・You can add orange peel if you like, and it goes well with bitter chocolate.
・You can replace the bitter chocolate with nuts or dried fruits.
・Repeat the process of cutting the dough in half and stretching it 4 or more times to make the dough tight.
・Do not let unsalted butter and bisuto touch when mixing.