Kai
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220 g 00 paraoa
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50 g pata
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150 ml Milk Whole
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5 g Sugar
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10 g Tunu Paura hoki Keke
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2 g tote
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To Brush
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1 hēki
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1 koko Milk Whole
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To Fill
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250 g te pata Sour
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200 g Strawberry Jam
Directions
I roto i Ingarangi, tea ko te kau tuku iho, toutou nei i roto i te ra i te ata tae noa ki te rongonui e rima i roto i te ahiahi, ka tahi tea e ngā reka reka reka ranei.
Ko tētahi o nga delicatessen mooni mahi e te puta noa Ingarangi ki tea ko nga kōno, panekeke a tawhio ngohengohe, ki te hā kūpapa, e ki tonu me ki rānei kai reka ranei kai reka i to ratou takenga tūturu i roto i Scotland.
rapu nga kōno ruarua rawa meneti ki te kia rite a whai te leavening poto, e puta tika i roto i te tunu kai.
whakahere matou a koutou he putanga reka o te kōno, ki tonu i te tāmi me te crème fraiche (e matau ana tatou kirīmi rite kawa): i roto i te hono mo'oní, titau te whakarerenga iho o tea cream cream Hotua, he kirīmi rawa matotoru ki te ihirangi ngako tiketike. Ki te kore e kitea e koe ranei tetahi ranei te tahi atu, te tīhi e mai tata ki tona ōritetanga me te hā, ko te mascarpone me ka taea e koe te whakamahi i te reira hei kē.
Whakamātau i te kōno ki te whakakī e hiahia ana koe, oho koutou whakaaro me te tea pai ki te katoa!
Hipanga
1
mahia
|
To prepare the Scones, on a pastry board (or in a bowl) arrange the 00 paraoa, add the salt, the baking powder and the sugar, giving them the classic fountain shape. |
2
mahia
20
|
Add the butter at room temperature and soften it with your hands, mixing it with the flour. Add the milk in the middle of the dough and knead with your hands (or planetary with K whisk at medium speed), until you get a compact and a little sticky dough. Wrap the dough with the plastic wrap and let it rest in the refrigerator to 15-20 meneti. |
3
mahia
|
I muri i tenei wa, return the dough loaf and roll it out, using a rolling pin, into a sheet about 1.5 cm high. With a 6,5 diameter round cutter make about 18 discs and place them on a dripping pan, covered with parchment paper. Beat an egg with a spoon of milk and brush the surface of the scones. |
4
mahia
15
|
Tunua i roto i te oumu kua wera i mua i te 200 ° hoki 15 meneti (ventilated 180 ° hoki 10 meneti). |
5
mahia
|
Remove the scones, which will turn out well golden, and let them cool. |