Home > Food Processor Articles > How scones – Scrumptious Scone Tips

How scones – Scrumptious Scone Tips

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We all know the scene, some tea, which I shall give, they come from? – I, I'm going to hit a bit 'of scones know they are fast and easy. But as is often the result turn out to be disappointing? But scones are very easy to do – it may surprise you to know that the meringues, may not have many pitfalls.

But because this is, after all there is a few simple ingredients – flour, baking powder, butter, sugar (unless salted) milk and eggs are, so what canwrong? Now it fits added the eggs, flour and the amount of milk. Flour varies the amount of moisture that absorbs the wholemeal wheat in particular. When using whole wheat flour instead of white flour, you will find it takes more fluid. A good alternative is the use of 50% of white and whole wheat flour.

The size of the eggs is important. The difference between the amount of fluid in the small and large eggs is high, so as to maintain the size specified in the recipe. And even then I tend to beWarning, it is easy to exaggerate the amount of liquid and end with a sticky mess! It 's a good idea to retain a small amount of milk until the dough is formed, it is too dry, add extra.

A successful recipe for butter cookies is a self-service meal (contains baking powder) and baking powder. Why is this dirty? The answer is to give the cookies an extra boost. But remember, because most of the baking, scones dry up, if not consumed within a day ortwo.

In the hand, easy to remember the results in handling light scones. Scones are easy to make in a blender. Rustling just flour, yeast, sugar and butter mixed with chopped it. Pour the eggs through the funnel, and then gradually add the milk until the mixture begins to form a ball. If you are unsure, stop the car to check and always switch off when you combine the ingredients.

If the surface of the dough is broken, cracks appear on the screenScones, giving a sweet dough until smooth – but do not try to treat them as necessary. Before rolling out to think about how you pull. I know it sounds simple enough, just roll back and forth, but most of us have one arm stronger than the other. scones wrong thing – this may mean putting more pressure on one side of pasta. There's just something to consider. And hold it gently!

Scones should be about two centimeters deep (3/4in). If the cutter is responsible, soak inthe sack of flour. An alternative method is to cut the dough into equal squares.

Now we come to another crucial moment. Yes, I know what to say "not otherwise be guaranteed." Now, not really, but just be aware what could happen. To wash one more attraction to scones, glaze the tops with the egg /, in other words, brush with beaten egg and milk. It is worth that little extra effort, as owner of a shiny glaze. But make sure the liquid does not flow downPages, because it prevents the scones to rise.

And finally, if the display of scones, so you can all enjoy a very rich man can build on the jam and cream. Another idea is to halve scones, place a spoonful of cream on top (or if you have a large rosette tube optional) and ends with a thinly sliced strawberries, a fan-shaped.

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