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Chocolate banana scone | Easy recipe at home related to cooking researcher / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

(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)

Time required

90minutes

Procedure

1) Prepare the eggs 01:27
Put the egg in a container and beat it.
Weigh 20g for the dough and separate the rest for glazing.
2) Prepare for unsalted butter 02:01
Cut unsalted butter into 1 cm squares.
3) Make scone dough 02:12
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.
4) バナナ生地を作る 03:35
バナナをちぎってボウルに入れる。
マッシャー又はフォークで潰す。
1の生地用と牛乳を入れて混ぜる。
5) 混ぜる 04:03
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.
6) 冷蔵庫で冷やす 05:24
まな板の上にラップを敷く。
5を置いて押さえてひとまとめにする。
ラップに包む。
冷蔵庫で30分冷やす。
7) 成形する 06:03
まな板に強力粉(分量外)を敷く。
6を置いてスケッパーで半分に切る。
重ねて上から押さえつけ、厚さ2cmにする。
スケッパーで半分に切り、重ねて上から押さえつける。
残り2回同様に繰り返す。
形を正方形に整える。
ラップに包む。
冷凍庫で10〜15分冷やす。
8) 切る 07:28
7の厚さが2cm〜2.5cmになるように整える。
包丁で周りを切り落とす。
9等分に切る。
余った生地を半分に切って重ねる。
包丁で押さえつけて半分に切る。
9) 焼く 08:35
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.

Point

・ 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.