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シナモンロールスコーン｜ cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

(A) Cake flour : 150g
(A) Baking powder : 6g
(A) Millet sugar : 10g
(A) Salt : 1g
冷たい無塩バター : 40g
冷たい豆乳 : 60g
豆乳 : 小さじ1
(B) Millet sugar : 15g～20g
(B) Cinnamon powder : 小さじ1～2
薄力粉（打ち粉用） : 適量

Time required

45minutes

Procedure

1) Prepare the butter 00:04
Cut unsalted butter into 1 cm squares and chill in the freezer for 10 minutes.
2) Make the dough 00:07
Put (A) in a bowl, mix well, add 1 and mix with a curd. When it is mixed, crush the butter by hand and mix well. Add cold soy milk, mix with curd, and when it comes together, put it together on a table.
3) Mold the dough 01:30
Dust the table and roll it to a thickness of 5 mm with a rolling pin. Wrap in parchment paper and chill in the freezer for 15 minutes. When it cools, apply soy milk on the surface, sprinkle (B) on the whole, divide it into 16 equal parts, and wrap it in a croissant shape.
4) オーブンで焼く 04:00
クッキングシートを敷いた天板に並べ、200℃のオーブンで15分焼く。焼けたら網の上で冷ます。

Point

・ Recipe for 16 cinnamon roll scones ・ Millet sugar may be changed to granulated sugar.
・ Soy milk may be changed to milk.
・ Step 2 Make sure to handle the dough quickly so that the unsalted butter does not melt as much as possible.
・ Process 3 Extend to 22 cm in width, 18 cm in length, and 5 mm in thickness, and cool in the freezer. Cut the dough in half and cut it in 4 places so that it is divided into 8 equal parts. Divide it into 8 equal parts and cut them diagonally so that they form a triangle. Place the dough on the top plate with the end of the roll facing down and pressing it down.
・ The time required does not include the time to cool the dough.