How To make Sunrise Scones
3/4 c Half and half; plus 1 tables
-poon 1/3 c Currants
1 lg Egg; beaten
2 1/4 c All-purpose flour
3 tb Sugar
1 tb Baking powder
1/2 ts Salt
1/2 c Butter; cut up
Recipe by: Amy Smalley Heat oven to 375 F. Grease cookie sheet. Combine 3/4 c. cream, currants= , and egg in small bowl. Stir flour, sugar, baking powder and salt in larg= e bowl. With pastry blender, cut in butter until mixture resembles fine crumbs. Stir in currant mixture with fork. On floured surface, knead do= ugh lightly 4 or 5 turns (dough will be sticky). Pat dough 3/4 inch thick. C= ut with floured 1 1/2 inch scalloped cutter and place on prepared cookie she= et. Reroll and cut scraps. Brush tops with 1 tbsp. cream. Bake 18 minutes, until golden. -----
How To make Sunrise Scones's Videos
Trying to be the favorite child on MOTHER'S DAY! - Strawberry Scones ???? | Tasty Tuesday
Join us on Patreon!
Subscribe: |
RECIPE:
**SHOP MY VIDEO**
EQUIPMENT USED:
-Camera: Canon 70D
-Vlog Camera: Canon G7X Mark II
-RODE microphone:
-Lens:
-Tripod:
-Ring Light:
FIND ME HERE TOO:
Instagram:
Facebook:
Twitter:
Snapchat:
T-shirts and Merch:
WATCH MORE:
Thirsty Thursday:
Tasty Tuesday:
Recent Vids:
Nikki In Real Life:
Sketches:
WRITE TO ME:
Nikki Limo
11271 Ventura Blvd. #159
Studio City, CA 91604
MUSIC from EPIDEMIC SOUND
Thanks for watching my youtube channel. Come back for new videos on Tasty Tuesdays, Thirsty Thursdays and Nikki In Real Life on Saturdays! Subscribe so you don't miss them!
Perfectly Light and Fluffy Vegan Scones!
5AM Diaries | preparing a week of breakfasts, coffee and sunrise | ????multi-purpose pumpkin dough
#30
[5AM Diaries | preparing a week of breakfasts, coffee and sunrise | ????multi-purpose pumpkin dough]
Hi friends,
Today I thought I’d share a weekly breakfast preparation! While I don't mind waking up early to bake, I've found that it can sometimes consume the entire morning. To make things more efficient, I decided to experiment with preparing breakfast for the entire week in advance. Plus, since it's October, I couldn't resist incorporating pumpkin into the mix. I created a pumpkin dough that's versatile and perfect for various types of bread. Thanks to the Tangzhong method, it's incredibly soft and delightful. I'm pleased with how it turned out, and I hope you'll enjoy it too.
I hope you will enjoy these little fragments of my mundane life~
Consider subscribing if you want to be part of my growth journey!
Thank you!
—————————
Recipes:
????Multi-purpose Pumpkin dough
• 40g bread flour
• 60g water
• 60g milk
• 660g bread flour
• 14g yeast
• 14g salt
• 100g sugar
• 240g pumpkin puree
• 2eggs
• 120g butter
• milk as needed
????Pumpkin Rice Cakes:
• 200g pumpkin puree
• 120g glutinous rice flour
• 80g rice flour
• 40g sugar
• 10g oil
• more pumpkin puree, cheese (optional)
—————————
????Products you wanted to know about:
• Camera:
• French Press:
• Stainless Steel Scraper:
• Silicone Baking Mat:
—————————
????Stay Connected
Instagram:
????Music
Artlist
(get 2 months for free when you use the following link to subscribe to any annual plan ????
#vlog #slowliving #morningroutine #mealprep #productivemorning #自分時間 #relaxing #kokohome #silentvlog #aesthetic
Queen Elizabeth II Scone Recipe
One man and his wood
Just Deano
@onemanandhiswood @JustDeano
Merch
Today i make queen Elizabeth II scone Recipe.
Contact- theoldfoodguy@gmail.com
Facebook-
Donate-
Wholemeal Fruit Scones by Donna Hay
Filled with better-for-you ingredients, Donna Hay's wholemeal fruit scones are not only super delicious, with will keep your big and little ones happy throughout the day. Lunchbox woes be gone! Try this recipe today.
Don't make this ONE STUPID MISTAKE when Baking Bread
I feel really stupid now - this one unobvious and stupid mistake could likely make You miss on massive oven spring when baking bread.
Recipe for the dough:
- 350g bread flour (14% protein)
- 50g whole wheat flour (14% protein)
- 320g water = 80% baker's math
- 80g sourdough starter = 20% baker's math
- 8g salt = 2% baker's math
Instructions for the overnight sourdough (video upcoming soon):
- Mix all
- Add a lot of dough strength
- Wait until sample doubled
- Shape
- Proof 1 hour at room temperature
- Proof 8-24 hours in the fridge at 4°C
- Bake in preheated oven at 230°C for 25 minutes
- Bake another 15-20 minutes without the lid
--- links ---
Flour I am using:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans - T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:
Strong whole wheat flour:
Follow me here too:
Github:
Instagram:
My blog:
My website:
Reddit:
Subscribe to my newsletter:
Telegram:
Tiktok:
Support me/Merchandise:
All my custom designed shirts/hoodies:
Batard sourdough shirt for all you batards ????:
Get some of my starter Bread Pit:
Happy open crumb sourdough shirt:
Neapolitan pizza shirt:
Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height):
Cooling rack:
Digital kitchen scale:
Dough scraper:
Dutch oven for batards (Challenger Bread Pan):
Dutch oven round (Lodge):
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off:
Infrared thermometer:
Loaf pan (30cm length x 12cm width x 9cm height):
Loaf pan with lid (34cm length, 13cm width, 12cm height):
No stick spray (vegetable based):
Ooni pizza oven:
Oven gloves:
pH meter to check acidity (advanced):
pH meter to check acidity (basic):
The best bread knife (made in Germany):
Weck starter jars:
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli:
Debaked ep. 2 - Journey to a flour mill:
Discard starter bread:
Fermentation time table:
Make a sourdough starter:
Make your starter more active:
Recommend sourdough bread recipe:
0:00 Intro
1:05 The recipe
2:05 No ovenspring
2:52 Finding the mistake
4:18 The best baking temperature
4:31 Amazing oven spring
4:52 Testing different temperatures
8:00 The best temperature for oven spring
8:40 Comparing the results
9:57 3 tips on baking temperature
10:50 Further research ideas
11:23 Closing remarks and taste test
#sourdough #sourdoughtips