【ロンドン暮らし】30年かけて見つけたスコーンの作り方　砂糖　卵無し　クリームティー/ 50代 主婦vlog

【ロンドン暮らし】30年かけて見つけたスコーンの作り方　砂糖　卵無し　クリームティー/ 50代 主婦vlog

Hi, I’m Sakura from London, how do you do? I suddenly wanted to eat scones, so I made them. I hope you will enjoy How to make easy scones without eggs and sugar . I hope you can eat scones and feel happy First of all, preheat the oven to 200 degrees. 15 minutes until the oven warms up is the game. 225g cake flour 3 tsp baking powder 1/4 tsp baking soda In the next room, Mr. England (my husband) is watching a rugby match. He is going to be enthusiastic, so if you hear a loud voice from the next door, I’m sorry. Add 1/2 teaspoon of salt through a sieve to incorporate air. 30g chilled butter Quickly mix the finely chopped butter into the flour and use your fingertips to crush the butter and mix it into the flour. Use your thumb and fingertips to mix the butter like this. It sounds like England is losing in England vs Wales rugby match. This is an old tool that I bought at a vintage market, and it’s great for cutting butter while mixing. If you don’t have this tool, use your fingers to mix the flour and butter until it looks like crumbs. Add 75ml sour cream to 75ml milk. In England, it is often said that when milk is stale and sour, it is used as scones. When baking soda is mixed with sour milk, it causes a chemical reaction and produces carbon dioxide bubbles, Thanks to these bubbles, you can bake fluffy and soft scones. Mixing scones with a knife is common practice in the UK, It helps to reduce the gluten in the flour, so, mixing with a knife is the best way. The scones that are not over-mixed or over-kneaded are fluffy and will be the best scones. I want to put the dough together, but it seems that there is not enough moisture. I added 10ml of milk. Please adjust the amount of milk according to the flour. It’s a guideline that the ball will be clean when the dough is ready. Lightly dust the dough and roll it out to a height of about 2.5cm. Lightly stretch the dough so as not to press it too hard. By doing so, you will have plump and fluffy scones. After putting the flour on the mold well, take the mold down boldly. Do not twist when removing the mold. This is an important point because if the cut end of the dough is twisted, the scone may be bent or the dough may stick and not rise. The reason why you put a lot of flour on the mold is to cut the dough cleanly. In the 19th century, there was a scone master named Mrs. Macnab in Scotland. There is a famous story that the German King Frederick of Prussia, who married Queen Victoria’s eldest daughter, made many trips to Scotland just to eat her scones. Her baked scones are crispy on the outside and very light and fluffy on the inside. Her recipe is to knead the dough as little as possible and and bake the scone as soon as the dough is mixed. Mysterious Mrs. Macnab’s Scone Next time, I will try to bake scones using her recipe. As you may have noticed, my recipe does not use eggs or sugar. I don’t put sugar in the scones because the rich sour cream makes up for it without eggs. I plan to eat it with jam on top, so I did not add sugar to the scones. Come on, the oven is hot. If you don’t bake the scones quickly, they won’t puff up. Put the dough together at intervals of 5 mm so that the scones hold each other if they bent. Brush with milk, and quickly put them in the oven at 200°C. Hurry up, the chemical reaction is starting! Place in the oven and after 8 minutes, turn the baking tray to the other side so that both sides are evenly browned. After 5 minutes, it baked and raised straight up. The scone stretches out and looks like a wolf’s mouth. Look, the bulging dough naturally cracks. The outside is crispy. The best way to eat a scone is to eat them fresh while they are hot. It smells great. plump, fluffy Topped with plenty of strawberry jam Please put plenty of clotted cream on it You can make clotted cream at home, I put a link in below. It’s crispy at first and then fluffy like a cloud. Please let me know what you think when the scones are baked. I look forward to hearing from you in the comments. I will keep the scones warm until the rugby game is over for Mr England. see you next week

英国で30年暮らして見つけた本場イギリス仕込みのスコーンを家庭で簡単に作る方法を紹介します。卵や砂糖を使わずに、ふんわりしたスコーンを作るコツ、一番美味しいスコーンの食べ方を紅茶でも飲みながらお楽しみください。　イギリスのお菓子やクリームティーのレシピをたくさん動画にしています。　

スコーン（卵、砂糖無し）
材料
薄力粉　225g
バター　30g
塩　小さじ1/2
ベーキングパウダー　小さじ3
食用重曹　小さじ1/4

サワークリーム　（無ければヨーグルトを使ってください）75ml
牛乳　85ml

コメント、とても励みになります。　お待ちしております！！

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#スコーン
＃英国暮らし
#バズキッチン
＃ロンドン暮らし
#50代主婦

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