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Hi guys :)
Today I made really delicious chocolate scones.
This is the recipe from my book, Airfryer Home Baking, published last year.
The dough contains melted chocolate, not cocoa powder.
So the chocolate taste is very rich and intense.
If you like chocolate,
You can't help but love what you made!
* Products I used
-Egg: American large size (50g without shell)
-Butter: President
-Flour: Swans down
-Yellow sugar: Domino Sugar
-Dark Coverture Chocolate: Callebaut (59% Cacao)
-Dark Compound Chocolate: Puratos
-Oven: Unox XTF135
* What is the difference between Coverture Chocolate and Compound Chocolate?
Only high-quality chocolate with a cacao butter content of 30% or more can be labeled “coverture”. This chocolate is made from natural cacao beans and contains no vegetable oils such as palm oil.
On the other hand, compound chocolate is a kind of chocolate imitation made by adding cheap vegetable oil instead of cacao butter and mixing it with cocoa powder. It has a similar appearance to Coverture Chocolate, but the melting temperature is much higher, so it does not melt smoothly in the mouth, and taste and flavor are less than that of Coverture Chocolate.
If you melt and solidify the coverture chocolate, the molecular structure becomes unstable and does not harden or stain easily, so you must go through a temperature control process called “tempering”.
On the other hand, compound chocolate hardens easily and stably, so it is often used when you want to lightly cover the surface of a cake or cookie with chocolate. (It also has the advantage of being easy to store because it has a high melting point and does not easily adhere to plastic bags or your fingers.)
I used a mixture of coverture chocolate and compound chocolate to improve the taste compared to using only compound chocolate and to avoid the cumbersome tempering process.
▶ Recipe (6 scones)
-Scones
200g cake flour,
70g butter,
6g baking powder,
25g brown sugar,
1g salt,
40g eggs,
45g milk,
50g dark coverture chocolate
(=chocolate feves or discs, 55~60% content of cacao is recommended)
50g dark chocolate chips
-Glaze:
20g Dark Coverture Chocolate,
40g Dark Compound Chocolate,
10g Vegetable Oil
(scone)
1) Sieve the flour, baking powder, brown sugar, and salt on the work surface and mix evenly with a scraper.
2) Add cold butter sliced into cubes and chop until it is about the size of a grain of rice with a scraper.
3) Add cold milk and eggs and mix with a scraper.
4) Add dark coverture chocolate, melted and cooled to below 30 degrees Celsius, and mix.
5) When the chocolate spreads evenly over the dough, add chocolate chips and lightly mix to form a loaf.
* If you use a food processor, you can make it more convenient. Stop the food processor every 3 seconds, and when the dough starts to clump together, take it out and continue with the next process.
6) Let the dough rest for 3 hours in the refrigerator until the dough hardens. (About 1 hour in the freezer)
7) Divide the hardened dough into 6 equal portions of 80g and put them together in a natural shape.
8) Apply egg wash thinly and bake in a preheated oven at 180 degrees Celsius (355 degrees Fahrenheit) for 20 minutes. (Unox convection oven)
* Airfryer: 180 degrees 15 minutes + invert and bake another 10 minutes. (Preheating required)
* Typical household oven: Increase the temperature by about 10 degrees Celsius, and increase the time slightly as needed.
9) Put the scones in the refrigerator or freezer for a while to cool them so that they quickly harden when the glaze is added.
(Choco glaze)
1) Melt compound chocolate and coverture chocolate together.
2) Add oil and mix well to cool lukewarm.
3) Apply glaze on the top of the scone to harden it.
* If the scone is not cold, it will take quite a while for the chocolate to harden at room temperature. In that case, put it in the refrigerator for a while.
* Reason for adding oil to the glaze: Adding vegetable oil helps the glaze to be applied more thinly than just melted chocolate.
* Storage: It is a crisp type scone, and it can be individually packed and served up to 2-3 days at room temperature. If you want to keep it longer, keep it frozen. (Since chocolate is coated on the outside, it cannot be reheated.)
* Comments that are not polite or unpleasant to me are deleted without notice.
Instagram: https: // jadore________
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28 авг 2024
