ライ麦と全粒粉のスコーンを焼いたわ‼️
お口の中で奏でるガリほろのハーモニー🎵
お口の中で奏でるガリほろのハーモニー🎵
想像してみて！ライ麦の香ばしさにガリほろガリほろなのよ😍やだ～あと引いて止まんなーい💢👊
いつもよりちょっと多めのお塩も効いたわね。
＜レシピ＞
いつもよりちょっと多めのお塩も効いたわね。
＜レシピ＞
【材料】
無塩バター 75g
ライ麦(中挽き) 150g [A]
全粒粉(石臼挽き) 150g [A]
グラニュー糖 40g [A]
粗塩 4g [A]
BP 小さじ3杯 [A]
牛乳 150cc
焼き色用牛乳 少々
成型用の強力粉 適量
※10つ分（焼く前4cm×4cm×2.5cm程度）＋α
無塩バター 75g
ライ麦(中挽き) 150g [A]
全粒粉(石臼挽き) 150g [A]
グラニュー糖 40g [A]
粗塩 4g [A]
BP 小さじ3杯 [A]
牛乳 150cc
焼き色用牛乳 少々
成型用の強力粉 適量
※10つ分（焼く前4cm×4cm×2.5cm程度）＋α
【調理】
※焼き温度／時間は180度／22分程度
1.無塩バターを7mm角程に切り冷蔵庫
2.ボールに[A]をホイッパーで混ぜておく
3.よく混ぜたら1を全体に散らす
4.ヘラで切るように混ぜ合わせる
5.ざっくり混ざったら静かに牛乳を投入
→ほんとにざっくりでいいわよ
6.ボロボロと塊だらけになるまで混ぜる
7.ラップを敷いた上に6を静かに移す
8.全体を纏めるようにラップで包む
9.厚さ3-4cm程度に全体を潰して纏める
10.そのまま冷蔵庫で2時間程度お昼寝💤
11.ラップに乗せたままのし台の上に置く
12.麺棒で生地を厚さ1cm程度に伸ばす
→なるべく長方形になるように
14.スケッパーなどで半分に切り重ねる
15.はみ出た分は生地の上に戻し伸ばす
16.手早く12〜15を5～6回繰り返す
17.最後は麺棒で高さ2.5cmほどに調整
18.ラップのまま冷蔵庫で一晩ネンネ💤
→一晩も必要ないかも3時間くらいで
19.オーブンの予熱180度程に設定
20.焼き色用牛乳を器に用意しておく
21.冷蔵庫から出した18を4cm角に切る
22.オーブン天板に並べ表面に20を塗る
23.オーブン下段に入れ180度で調整
24.焼き加減を見て天板の段を入れ替え
25.全体22分程度焼いたら出来上がり👍
生地扱いやすくなったわねーうれしい季節💕
・・・
※焼き温度／時間は180度／22分程度
1.無塩バターを7mm角程に切り冷蔵庫
2.ボールに[A]をホイッパーで混ぜておく
3.よく混ぜたら1を全体に散らす
4.ヘラで切るように混ぜ合わせる
5.ざっくり混ざったら静かに牛乳を投入
→ほんとにざっくりでいいわよ
6.ボロボロと塊だらけになるまで混ぜる
7.ラップを敷いた上に6を静かに移す
8.全体を纏めるようにラップで包む
9.厚さ3-4cm程度に全体を潰して纏める
10.そのまま冷蔵庫で2時間程度お昼寝💤
11.ラップに乗せたままのし台の上に置く
12.麺棒で生地を厚さ1cm程度に伸ばす
→なるべく長方形になるように
14.スケッパーなどで半分に切り重ねる
15.はみ出た分は生地の上に戻し伸ばす
16.手早く12〜15を5～6回繰り返す
17.最後は麺棒で高さ2.5cmほどに調整
18.ラップのまま冷蔵庫で一晩ネンネ💤
→一晩も必要ないかも3時間くらいで
19.オーブンの予熱180度程に設定
20.焼き色用牛乳を器に用意しておく
21.冷蔵庫から出した18を4cm角に切る
22.オーブン天板に並べ表面に20を塗る
23.オーブン下段に入れ180度で調整
24.焼き加減を見て天板の段を入れ替え
25.全体22分程度焼いたら出来上がり👍
生地扱いやすくなったわねーうれしい季節💕
・・・
English version (Test version)
The English sentences I wrote here are not good. please forgive me !!
The English sentences I wrote here are not good. please forgive me !!
Whole grain and rye scones Recipe
Ingredients
Unsalted butter 75g
Rye (medium ground) 150g [A]
Whole grain flour (ground stone) 150g [A]
Granulated sugar 40g [A]
Crude salt 4g [A]
BP 3 teaspoons [A]
Milk 150cc
A little milk for baking
Appropriate amount of strong flour for molding
* 10 pieces (about 4 cm x 4 cm x 2.5 cm before baking) + α
Method
* Baking temperature / time is about 356°F(180°C) / 22 minutes.
1. Cut unsalted butter into 7mm squares. Put it in the fridge.
2. Mix [A] in a bowl with a whisk.
3. Mix well. Scatter 1 all over.
4. Mix with a spatula to cut.
5. Gently add milk when mixed roughly.
6. Mix until tattered and full of lumps.
7. Gently transfer 6 onto the wrap.
8. Wrap it in plastic wrap to keep it together.
9. Crush the whole to a thickness of about 3-4 cm and put it together.
10. Leave it in the refrigerator for 2 hours.
11. Place it on the cutting board while still on the wrap.
12. Roll out the dough with a rolling pin to a thickness of about 1 cm.
→ Make it as rectangular as possible.
14. Cut in half with a scraper etc.
15. Put the protruding part back on the dough and stretch it.
16. Quickly repeat 12 to 15 5 to 6 times.
17. Finally, adjust the height to about 2.5 cm with a rolling pin.
18. Leave the wrap in the fridge overnight.
19. Set the oven preheat to about 356°F(180°C).
20. Prepare milk for baking color in a bowl.
21. Cut 18 from the refrigerator into 4 cm squares.
22. Place 20 on the top of the oven and apply 20 on the surface.
23. Put it in the bottom of the oven and adjust it at 356°F(180°C).
24. Change the steps of the top plate according to the degree of baking.
25. After baking for about 22 minutes in total, it's done.
Unsalted butter 75g
Rye (medium ground) 150g [A]
Whole grain flour (ground stone) 150g [A]
Granulated sugar 40g [A]
Crude salt 4g [A]
BP 3 teaspoons [A]
Milk 150cc
A little milk for baking
Appropriate amount of strong flour for molding
* 10 pieces (about 4 cm x 4 cm x 2.5 cm before baking) + α
Method
* Baking temperature / time is about 356°F(180°C) / 22 minutes.
1. Cut unsalted butter into 7mm squares. Put it in the fridge.
2. Mix [A] in a bowl with a whisk.
3. Mix well. Scatter 1 all over.
4. Mix with a spatula to cut.
5. Gently add milk when mixed roughly.
6. Mix until tattered and full of lumps.
7. Gently transfer 6 onto the wrap.
8. Wrap it in plastic wrap to keep it together.
9. Crush the whole to a thickness of about 3-4 cm and put it together.
10. Leave it in the refrigerator for 2 hours.
11. Place it on the cutting board while still on the wrap.
12. Roll out the dough with a rolling pin to a thickness of about 1 cm.
→ Make it as rectangular as possible.
14. Cut in half with a scraper etc.
15. Put the protruding part back on the dough and stretch it.
16. Quickly repeat 12 to 15 5 to 6 times.
17. Finally, adjust the height to about 2.5 cm with a rolling pin.
18. Leave the wrap in the fridge overnight.
19. Set the oven preheat to about 356°F(180°C).
20. Prepare milk for baking color in a bowl.
21. Cut 18 from the refrigerator into 4 cm squares.
22. Place 20 on the top of the oven and apply 20 on the surface.
23. Put it in the bottom of the oven and adjust it at 356°F(180°C).
24. Change the steps of the top plate according to the degree of baking.
25. After baking for about 22 minutes in total, it's done.
Thank you !!