Yes. Instead of milk, I'm using condensed milk to moisten the *butter+flour* mixture.
I love to change the original recipe or mix&match them with others ingredient.
so the outcome always give me a huge surprise.
Before i start, i try to google to get a scone recipe by using condensed milk. Unfortunately, no one else except me who dare to take this challenge.
Dear bakers, right now i can prove to you. Condensed milk in scone is Working!
Ingredient:
- salted butter 35g
- self raising flour 150g
- baking soda 1/2 teaspoon
- condensed milk 120ml
Topping:
- egg wash (suggest egg&milk mixture to brown the tops of the scone more)
- berries as decoration (optional)
In a large bowl, whisk or sift together the flour and baking soda.
Cut the butter into pieces and blend into the flour mixture with pastry blender, or with your fingertips.
The mixture should look like coarse crumbs.
Add condensed milk to the flour mixture. Stir just until combined. Do not over mix.
Chill the dough for at least an hour. (i fridge it overnight instead)
Transfer to a lightly floured surface and knead
the
dough gently into a 3cm diameter round.
Then, cut the dough into
rounds. (my round cutter a tad bigger, makes about three big scone.)
Place the rounds on the prepared baking tray lining with baking paper.
Brush the tops of the scones with egg wash.
And deco with berries.
Bake
for about 15 - 20 minutes or until nicely browned and a toothpick inserted into the center
of a scone comes out clean.
Remove from oven and transfer to a wire rack to cool.
Serve with your favorite jam or with whipped cream as you prefer.
Did my baking soda active? othewise i should replace it with baking powder instead? Because i notice my scone didn't raising much. Please comment me at the below. Thank You ^^
ReplyDeleteBaking soda will only work if the other ingredients are acidic, in this case they are not so baking powder is the appropriate rising agent to use.
Baking powder will activate as soon as moisture is added, and if it is double-action baking powder (most are) then it will activate a second time when heat is added. Since it is activated by moisture (e.g. as soon as it gets wet the bubbles of carbon dioxide gas start to form) you must to the minimum amount of mixing or else you will release the gas and the result will be less like scones and more like soft biscuits.
Usually mix with a knife, and bring together gently with a scraper or spatula and immediately bake, chilling in the fridge may not harm them but there is no need to do this as you might a bread dough, as there is no yeast.
Never ever kneed the dough, this releases the gas. Best plan is a very light mixing then straight into the pre-heated oven.
I went to a cafe two days ago and I'm still trying to figure out if the scones I ate had evaporated milk or condensed milk in them. The dairy UHT shone through and they were very sweet. I'm still pondering over it.
DeleteOven temp?
ReplyDelete