IMAGE IS LOADING, PLS BE PATIENT.
Wednesday, July 25, 2007
Scones Scones!
Another baking little experiment of mine~ this time round, it's
scones!
Don't know if most of you know what scones is but it is sold in 'neighborhood' bakeries like FourLeaves and also many other upmarket cafes in town.
It's a pity that the branch in CCK always sold them as a pack of 4 and i hardly want to buy them cos at the end of the day, i would be stuffing down the 4 scones myself since no one else in the family likes the 'hardy' texture (crisp on the outside and slightly soft in the inside) of the pastry.
The texture is not always that hard, 'magic' can be done to retain the moist in the pastry so that it will be soft and fluffy (in between the texture of bread and cake).
So after the flop attempt of the non-buttery butter biscuit, this morning i attempted to try out the scorn recipe in this book that i borrowed from the regional library in cck:
So i started out with the plain scones which consist of v simple ingredients of self-raising flour, pinch of salt, small amount of butter, milk and water. Wanted to try out this so that if it turns out alright, I could also bring some to my diabetic grandma.
Initially, i was quite reluctant to invite my friendly kitchen assistant to help out but in the end, i decided to employ her since i dislike 'rubbing' of the butter and flour together and could leave her to do that since it was her favorite pastime during home-econ class:P
Guessed i've added the fluid mixture (milk+water) too quickly into the rubbed mixture of flour and butter and resulted in a rather wet and elastic dough. Both the sight and feel of the batter is a great put off. It's so yucky and at the spur of moment i even thought of restarting all over! *hee*
Usually, doughs that are supple should be just a little wet and more to the drier side. So we kept adding more flour to dry up the excess fluid in the dough to the point that i has become a little dry. Thus, we hurried pick up the dough and place it on the floured table top for shaping using a round cutter.
Blur me...
The book stated to press the dough to thickness of 2cm before using a sharp cutter to cut the dough. Guess i've really lost touch with maths despite the fact that i've been giving maths tuition throughout the uni days... my estimation was twice the height stated (ignoring the fact that self-raising flour will RISE!) *hee Blur*
While the recipe stated that it should make 12 scones but i only manage to get
4 scones *faint*
Finally after a high temperature baking....
Mudita's Plain aka 'Ko-Song' Scones!
(sitting on the rack for cooling)
The slight discoloration was due to the fact that my dough was too tall and thus it did not cook that thoroughly and which explains for the absent of 'a hollow' sound when tapped on the scones.
But to make up for that lost, we quickly cover the scones under a towel so that the water vapor (due to heat) will condense on the scones, making it soft and nice to chew on ;D
The verdict! The towel method works! The scones were soft and moist :D
So in the end, i still kept two of them for grandma... geez.
Just one more pic!
The nicest from the batch, sitting comfortably on a cushioned tissue above my really expensive paper from
Made With Love.
Look! It's Similing happily for You ;D
喜 Muditā adds colours to your life!
8:04 PM
(sitting on the rack for cooling)
