厚揚げの照り焼き 薬味タルタル添え｜タサン志麻さんのレシピ書き起こし
タサン志麻 Time required : 40minutes
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Amaguri scone ｜Transcription of cook kafemaru's recipe
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Ingredients
- (A) Strong flour : 250g
- (A)オートミール : 50g
- (A)ベーキングパウダー : 8g
- (A)きび砂糖 : 40g
- (A)塩 : 2g
- 無塩バター : 70g
- 胡桃 : 30g
- 甘栗 : 120g
- 牛乳 : 130g
Time required
60minutes
Procedure
-
1)
make the dough
00:25
Put (A) in a bowl and mix.
Add unsalted butter.
Crush the unsalted butter with your fingers to mix.
Add milk and mix.
Add walnuts and mix.
Add sweet chestnuts and mix. -
2)
gather the dough
02:12
Put the dough from 1 on the table.
Gather the dough with a card.
Cut in half, stack and press flat.
Repeat 4 times and sprinkle strong flour (not listed) on the board and dough.
Cut into squares 2.5 cm thick.
Wrap in plastic wrap and chill in the freezer for about 20 minutes. -
3)
bake the dough
03:41
Cut 2 into 9 equal parts.
Put it on the baking sheet.
Apply milk (not listed).
Bake in the oven at 190 degrees for 22 minutes to complete.
Point
・Use quick oats or instant oats for oatmeal.
・Cane sugar can be replaced with granulated sugar.
・Cut the unsalted butter into 1 cm cubes.
・Use cold milk.
・During step 3, if you cut the cross section of the dough so that it does not collapse, it will rise beautifully.
・Preheat the oven to 190 degrees.
- Goes well with cream cheese and maple syrup.
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