ภาษาอังกฤษ / English
Avena Vital - Scones
Mr. Suthep Chaijirakorn (Chef Nun)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
26 Scone
00h 05
00h 15Preparation Time: 5 minutes
Proofing and Resting Time: none
Baking Time: approx.15 minutes
Outcome: 26 scones
Tools needed: Mixer including bowl, kitchen scale and baking tray
Ingredients and Method
Ingredients
- 250 g Avena Vital
- 585 g German wheat flour, Type 550
- 209 g Butter
- 84 g Sugar
- 17 g Baking powder
- 418 ml Milk, approx.
Method
- Mix all Ingredients with a beater except milk and butter for one minute. Then add milk and butter and mix for a further 2-3 minutes, until all the liquid has been absorbed.
- Once mixed, cover the bowl and start the bulk fermentation for 60 minutes in the refrigerator.
- Roll the dough out to a thickness of 15 mm – 20 mm and cut with a scone cutter with a of 6cm diameter.
- Place the scones on a baking tray and brush with egg yolk.
- The oven should have a temperature of 220º C when you put the scones in.
- Bake the scones for approx. 15 minutes
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