Korean scones
Based on 0 ratings
E
Community member
Difficulty
Easy 👌15
min.
Preparation
18
min.
Baking
60
min.
Resting
Ingredients
Servings2
46â…ž g
Low protein flour
1â…ž g
baking powder
4Âľ g
sugar
â…ś g
salt
18Âľ g
Butter
18Âľ g
Milk
11ÂĽ g
Dark compound chocolate
â…›
Egg
â…› dash
Milk
Utensils
Mixing bowl, Dough scrapper, Bain marie, Oven, knife, Brush
Step 1/8
- 46â…ž g Low protein flour
- 1â…ž g baking powder
- 4Âľ g sugar
- â…ś g salt
- Mixing bowl
Mix all the dry ingredients in a mixing bowl
Step 2/8
- 18Âľ g Butter
Add diced cold butter to the mixture, mix with hand
Step 3/8
- 18Âľ g Milk
- Dough scrapper
Add milk, mix with dough scrapper
Step 4/8
- 11ÂĽ g Dark compound chocolate
- Bain marie
Melt chocolate in a bain marie
Step 5/8
Coat melted chocolate on top of the rolled dough. Fold into half. Repeat 3 times.
Step 6/8
Wrap in cling wrap. Rest in freezer for 1 hour
Step 7/8
- Oven
- knife
Preheat oven to 180 deg Celcius. Cut the dough into squares
Step 8/8
- â…› Egg
- â…› dash Milk
- Brush
Beat egg and milk. Brush the surface of the dough. Put to the dough into the oven for 18 minutes
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