The first technique we learned was the cookie or creaming method of baking, this is where the fat (butter/margarine) is soft and we work the sugar together to make a paste. The new technique is called the biscuit method and we CUT the butter (very cold) into the dry ingredients. I have been testing recipes for quite a while and I really love this method...freeze your butter and use a box grater to cut the fat in. The one thing you have to prepare for is to portion your butter and freeze it ahead of making the scone. The recipe I have chosen for you is on Sally's Baking Addiction. We start by making this recipe as the perfect buttermilk recipe, instead of using cream, it works and has a sweet tangy taste. Today I want you to watch the videos on how to cut in the butter and then you are going to make the scones. We are making plain to start, tomorrow bring in an add in...that could be something sweet (berries, apples, raisins or cranberries) or you could bring in a savory add in (cheese, kale, herbs or mushrooms). My top hints for great scones.
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