Scones:
Ingredients:
3 c Plain flour
6 t Baking Powder (level)
1/4 t Salt
75g Cold Butter
1 to 1 1/2 c Milk
The process taken for this has been quite simple yet magical, the first action taken for this to work is the 'mise en place'; putting everything in the right place ready to bake/cook with. The team--our team-- worked efficiently to collect the ingredients above, making sure to use all the members to manage the time that we have. In mixing and putting the 'Scones' together, several factors contributed to this, in the beginning of this progression is the rubbing of the butter cutted into several cubes in to the flour.
The flour, baking soda and salt, by this time, has been sifted, previous to the rubbing of the butter. Making sure that the what has been used are only the fingertips, as the using the palm of the hand, the butter will beginning to melt at a faster rate; whereas using fingertips, as they are not as warm as our palms, melt in a slower rate.
Butter is then, again, rubbed into the flour until it resembles 'fine breadcrumbs texture'; if making flavours or scones incorporated with other "side ingredients", the likes of cheese, etc.
When added with cheese similarly to what we have done, the next step is then tossed with the mixture.
Thereafter, milk is the added, another factor to have made this successful, the method in which the milk is added.
A well is formed with our flour mixture, which we then fill with most of the milk in our measuring cup; however a small, minimal amount of milk is left, about 1/8 c. Used as brush on top of the finished dough. Using a knife--a butter, bread knife-- mix it, taking the flour mixture of the edge up to the middle of the well; while doing so the bowl is also twisted along with mixing it with the knife. Soft dough, is what the outcome should be, after the soft dough is formed, take it out of the bowl and lightly knead the dough. Baking paper is then measured on an oven tray; the dough is cutted according to amount of pieces wanted (8-12) and placed onto the tray. Close together around the centre.
The tray is then inserted into an oven which has been preheated at 180oC, for approximately 10 min, until it fully cooks golden brown.
The teamwork throughout the process was consistantly on a good and for me high standard; however I would be more extremely delightful if we would be more efficient than what we have been. Although for the first practical lesson I enjoyed having the team; we have been cooperative in working with the ingredients and contributed into making the scones successful.
The next steps that I would like to achieve are, putting more cheese onto the scones as I feel that they have been a bit bland. Texture-wise I love how the texture came out as it was soft, chewy but not too much, almost as if it compresses in the tounge. The outside of the scones were a crispy dome, but as they have been baked closed together, where the other scones met, it wasn't crispy, again, it was soft. It can be closely compared to how we like brownies; having a mixture of having crispy texture as wel as soft.
I really enjoyed doing this practical and I'm excited for the following weeks in which we will be doing more practicals.
Here are some photos of our finished product:
The flour, baking soda and salt, by this time, has been sifted, previous to the rubbing of the butter. Making sure that the what has been used are only the fingertips, as the using the palm of the hand, the butter will beginning to melt at a faster rate; whereas using fingertips, as they are not as warm as our palms, melt in a slower rate.
Butter is then, again, rubbed into the flour until it resembles 'fine breadcrumbs texture'; if making flavours or scones incorporated with other "side ingredients", the likes of cheese, etc.
When added with cheese similarly to what we have done, the next step is then tossed with the mixture.
Thereafter, milk is the added, another factor to have made this successful, the method in which the milk is added.
A well is formed with our flour mixture, which we then fill with most of the milk in our measuring cup; however a small, minimal amount of milk is left, about 1/8 c. Used as brush on top of the finished dough. Using a knife--a butter, bread knife-- mix it, taking the flour mixture of the edge up to the middle of the well; while doing so the bowl is also twisted along with mixing it with the knife. Soft dough, is what the outcome should be, after the soft dough is formed, take it out of the bowl and lightly knead the dough. Baking paper is then measured on an oven tray; the dough is cutted according to amount of pieces wanted (8-12) and placed onto the tray. Close together around the centre.
The tray is then inserted into an oven which has been preheated at 180oC, for approximately 10 min, until it fully cooks golden brown.
The teamwork throughout the process was consistantly on a good and for me high standard; however I would be more extremely delightful if we would be more efficient than what we have been. Although for the first practical lesson I enjoyed having the team; we have been cooperative in working with the ingredients and contributed into making the scones successful.
The next steps that I would like to achieve are, putting more cheese onto the scones as I feel that they have been a bit bland. Texture-wise I love how the texture came out as it was soft, chewy but not too much, almost as if it compresses in the tounge. The outside of the scones were a crispy dome, but as they have been baked closed together, where the other scones met, it wasn't crispy, again, it was soft. It can be closely compared to how we like brownies; having a mixture of having crispy texture as wel as soft.
I really enjoyed doing this practical and I'm excited for the following weeks in which we will be doing more practicals.
Here are some photos of our finished product:
Axle, your description of the processes used to make the Scones are thorough and well explained. Your knowledge and understanding is exceptional. Using more cheese next time for flavouring is an excellent idea. Perhaps some extra cheese sprinkled on top of the scones before cooking would enhance the flavour even more?
ReplyDeleteI value your input and expertise and look forward to the next lesson.