スコーン（豆乳バター米粉スコーン）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 35minutes
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Scone | KAZUAKI EGUCHI / Chocolate professional: Chocolatier Chocolate's recipe transcription
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Ingredients
- cake flour : 200g
- きび砂糖 : 40g
- 無塩バター : 50g
- 全卵 : 1個
- ヨーグルト : 30g
- ベーキングパウダー : 5g
- 牛乳 : 20g
- 強力粉 : 適量
- 卵黄 : 適量
Time required
60minutes
Procedure
-
1)
Sift the flour
00:25
Sift the cake flour and baking powder together.
-
2)
Make dough
00:55
Cut unsalted butter into appropriate size, add to 1 and mix.
Add millet sugar and mix, add eggs and mix.
Add milk and yogurt and mix. -
3)
Mold the dough
03:10
When the dough is collected, wrap it in plastic wrap and leave it in the refrigerator for about 1 hour.
Beat strong flour, spread lightly, cut in half and stack.
Repeat the same process 4 times and remove with a mold with a diameter of 6 cm. -
4)
仕上げる
06:53
オーブンを、180℃に予熱する。
3を天板に乗せ、溶いた卵黄を塗る。
170℃のオーブンで、20～23分焼いたら完成。
Point
・ Use unsalted butter that is cold from the refrigerator.
・ Milk can be replaced with water or fresh cream.
・ If you use yogurt, the finish will be more fragrant.
・ It is recommended to use some of the powder as cocoa powder or matcha powder.
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