Rosemary Scones

Name: Rosemary Scones
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 100g Frozen butter; 3g salt; 2 bundles Rosemary; 80g (no bran added after sieving) Whole wheat flour; 10g Caster sugar; 80ml Whole milk; Some Dry powder

by Flowered flower

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Traditional Scones are classified as quick bread

Rely on baking powder, baking soda, and yeast

British American breakfast afternoon tea with coffee or tea

"Chambers Dictionary" believes that the word "Scon" originated from

Gaelic means a shapeless mass

Rich butter fragrance, crispy outer skin, soft inner

There are multiple layers in one bite

This is a delicious scone without baking powder and baking soda yeast

Whole wheat flour makes it more crispy mixed with a light fragrance of rosemary

She made me change my attitude towards Scone for a long time

[Rosemary Scone] A lot of improvements have been made on the foundation

If you like rosemary as much as I do, you must try it once

It’s conceivable that this Scone is delicious twice a day."

Ingredients

120g Low-gluten Flour
100g Frozen Butter
3g Salt
2 bundles Rosemary
80g (no bran added after sieving) Whole Wheat Flour
10g Caster Sugar
80ml Whole Milk
Some Dry Powder

Rosemary Scones

1. Sift low-gluten flour and whole wheat flour into a large bowl (do not use bran after sifting)

2. Mix the powder mixture with a whisk

3. Pour the flour into the food processor, add salt and sugar

4. Add frozen butter cubes

5. Run at low speed for 5-10 seconds, the mixture will show a fine granular feeling and the color will turn yellow

6. Wash the rosemary, remove the stems and chop the leaves

7. Pour the ground mixture in the food processor into a large bowl, add the chopped rosemary and mix well

8. Pour whole milk into the concave part of the bowl, mix slowly, and there is no obvious dry powder.

9. Put it into a fresh-keeping bag, press it slightly with the palm of your hand, and the height is about 2cm. Refrigerate for about 60 minutes

10. Sprinkle an appropriate amount of dry powder on the console, use a round lace mold with a height of 2cm and a diameter of 4.5cm, press and arrange them neatly in the baking tray

11. The remaining dough combination, continue to press to shape, until all the dough is used up

12. The formed pie crust is refrigerated for about 60 minutes, or frozen for about 30 minutes (see Tips for temperature)

13. Preheat the oven in advance, brush a thin layer of milk on the crust

14. The middle layer is heated at 180 degrees for about 35 minutes and eat while it is hot to enjoy the crispy taste

Tips:
The original recipe of the original Sikang is from "The Most Comprehensive Dim Sum Textbook"

Paste an original recipe I use 1/2 the amount

Low-gluten flour: 200g, medium-gluten flour 200g, yeast 16g, frozen butter 200g, fine sugar 20g, a teaspoon of salt, 160ml milk

Baking:

The upper and lower fire at 180 degrees for about 35 minutes

A round lace mold with a height of 2cm and a diameter of 4.5cm

1. Medium flour: 300g low-gluten flour is mixed with 100g high-gluten flour to obtain 400g medium-gluten flour

2. The bran from whole wheat flour can be used as the seed of the bread crust

3. The butter needs to be used in a frozen state, using powder and oil mixing method

4. Don't knead or stir the dough too much, which may cause the appearance of gluten network

5. Refrigeration: the temperature is 3-7 degrees, about 60 minutes; or freezing: the temperature is -7 degrees, about 30 minutes

6. When the remaining dough is combined, there is no need to fold or knead, so as not to damage the crispy taste