Hojicha Rum Chestnut Scones｜My Secret Best-Ever Recipe! скачать в хорошем качестве

Hojicha Rum Chestnut Scones｜My Secret Best-Ever Recipe!

[Ingredients] Unsalted butter···75 g All-purpose flour···220 g Hojicha powder···10 g Baking powder···4 g Sugar···38 g Salt···1 g Whipping cream···120 g Rum-soaked dried figs···40 g Rum-stewed chestnuts···25 g [Baking Time] 190°C (375°F) / 25 min [Instructions] 1. In a bowl, whisk together the flour, hojicha powder, baking powder, sugar, and salt. 2. Add very cold butter and cut it in until you get coarse crumbs. Chop the rum figs and chestnuts, then fold them in. 3. Pour in the heavy cream and mix just until a dough forms. Cover and chill. 4. Roll the chilled dough into a long rectangle and fold into thirds. Repeat once. Roll to 2 cm thick, cover and chill again. 5. Cut into 4.5 × 4.5 cm squares, brush with egg wash, and bake. 6. Cool on a rack. Best served with cream and jam.