Party Kitchen-Party Kitchen Time required : 60minutes
Chocolate banana scone [Crispy and moist texture] | Easy recipe at home related to cooking researcher / Yukari's Kitchen's recipe transcriptionお気に入りに追加
- (A) Cake flour : 100g
- (A) Strong bread : 100g
- (A) Baking powder : 2g
- (A) Sugar : 30g
- milk : 20ml
- Unsalted butter : 70g
- egg : 1個
- チョコレート : 50g
- バナナ : 1本(90g)
Prepare the eggs
Put the egg in a container and beat it.
Weigh 20g for the dough and separate the rest for glazing.
Prepare for unsalted butter
Cut unsalted butter into 1 cm squares.
Make scone dough
Put (A) in a bowl and mix evenly.
Put 2 and match it with (A) as if you grind it with your finger.
Cover with wrap.
Refrigerate until used.
Put 4 in 3.
Mix with a rubber spatula until the powder is gone.
Crush 2/3 of the chocolate into small pieces by hand.
Mix by cutting with a rubber spatula.
Put them together as if pressing them with a rubber spatula.
Place 8 on the top plate and apply 1 for polishing.
Crush the remaining chocolate by hand and place it on the dough with your fingers.
Bake in an oven preheated to 190 degrees for 15 to 20 minutes.
Take the rough heat.
・ Use unsalted butter that is cold immediately after being taken out of the refrigerator.
・ By adding eggs, the texture of the dough will be improved and the scone will be cracked.
・ You can use your favorite chocolate.
・ If the banana is small, use two.
・ If there is no measuring instrument in step 1, use 2 tablespoons of eggs for the dough.
・ The texture of the dough will be improved by combining it with (A) as if you grind the unsalted butter with your fingers in step 3.
・ During step 3, it looks like grated cheese.
・ During step 3, the texture of the dough will be improved by cooling it in the refrigerator, and it will be finished as a crunchy scone.
・ In step 4, the banana may be roughly crushed.
・ During step 5, if you knead the dough, it will harden.
・ Chocolate may be crushed with a kitchen knife during step 5.
・ During step 6, if you touch the dough too much, the dough will warm up, so do it quickly.
・ During step 6, by cooling in the refrigerator for 30 minutes, the powder and water will become familiar, the gluten will weaken, and the texture will improve.
・ If there is no strong flour (outside the amount) in step 7, soft flour may be used instead.
・ During step 7, sprinkle the scraper with strong flour (not included in the amount).
・ During step 7, cool the dough in the freezer for 10 to 15 minutes to make it easier to cut.
・ During step 8, do not touch the dough too much.
・ If you feel like burning in the middle of step 9, cover it with aluminum foil.
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