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Matcha white chocolate scone | Cook kafemaru's recipe transcript

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cook kafemaru

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Ingredients

(A) Strong bread : 200g
(A)抹茶 : 7g
(A)きび砂糖 : 30g
(A)ベーキングパウダー : 6g
無塩バター : 50g
冷たい牛乳 : 105g
ホワイトチョコ : 40g

Time required

30minutes

Procedure

1) Make dough 00:09
Put (A) in a bowl and mix.
Add cold unsalted butter cut into 1 cm squares and mix with the flour while crushing the butter with your fingers.
Add cold milk and mix with a curd or spoon.
Insert white chocolate and put the dough on the table.
2) Mold 02:00
Crush the dough together and cut it in half, then press it again and cut it in half.
This operation is repeated 3 to 4 times.
Stretch the dough into a rectangle measuring 12 x 12 cm and divide it into 9 equal parts with a kitchen knife.
Place on a baking sheet lined with parchment paper and preheat the oven to 190 ° C.
3) Bake the dough 03:41
Complete by baking in an oven preheated to 190 degrees for 16 minutes.

Point

・ Cut the butter into 1 cm squares and chill in the freezer for about 10 minutes in the summer.
・ It is good to keep the powder cold in the summer.
・ Butter can be made quickly by making it hard enough to be crushed by hand.
・ Mix quickly until it becomes smooth.
・ Mix quickly so that the butter does not melt.
・ When all the ingredients are cooled in the freezer when the temperature is high, the dough becomes delicious and the dough becomes cracked.
・ If the dough is sticky, add strong flour, and if it does not come together, add 1 teaspoon of milk.
・ Work by dusting the table.
・ If you touch the dough too much, it will cause the butter to melt.
・ Keep warming the oven for 5 minutes after the preheating notification sound is heard, and preheat it firmly.
-Cool the dough in the refrigerator while preheating the oven.
・ Adjust the preheating temperature, baking time, etc. with the oven.