Baking Lesson 2

Basic Scones with Raisin and Cranberry

Ingredients
Unsalted butter - 75gm
Caster sugar - 55gm
UHT milk - 120gm or 120ml
Egg - 90gm or 1 1/2 egg
Bread flour - 250gm
Plain flour - 60gm
Vanilla flavour - 1/2 tsp
Nutmeg powder - 1/8 tsp
Baking powder - 18gm or 1 3/4 tbsp
Full cream milk powder - 25gm

Filling
Cranberry - 30gm
Raisin - 30gm

** Various combination of fillings can be added into but total combination should not exceed more than 60gm. E.g. Mixed fruit, Dried Apricot, Black currant, Sultana.

1. Mix butter, sugar and vanilla flavour together.
2. Add in the egg and mix well.
3. Add in the milk and mix well.
4. Add in flour (unsieve), nutmeg powder, baking powder, milk powder and mix well.
5. Add in cranberry and raisin.
6. Take out dough to rest for at least 15mins or maximum 1hr to allow it to raise. Make sure air can mix with the dough while left to rest.
7. Roll it to 2 cm thick and use a cutter to cut out round shapes. For the balance mixture, mix it with the fresh dough in the middle and roll and cut again.
8. Put the cut out dough on tray and brush with egg wash and bake at 180 degree for 12-15mins.




Basic Scones

Muffins

Ingredients
Unsalted butter - 125gm
Evaporated milk - 100gm
Egg - 90gm or 1 1/2 egg
Plain flour - 180gm
Baking powder - 15gm or 1 1/2 tbsp
Vanilla flavour - 1/2 tsp
Caster sugar - 100gm

Filling
Chocolate chip - 20gm cocoa powder + 50gm cocoa chip
Blueberry (syrup) - 50 - 60gm
Blueberry (frozen) - 60 - 70gm (drain off the liquid)
Dried fruits e.g. orange, apricot, mixed fruits - 60 - 70gm
Banana (medium size) - 1 1/2 stick, mash it. (need ripe banana to enhance fragrance)
Apple green (fresh) - 1pc (Peel skin, cut to dices of 1/2cm by 1/2cm and marinate with cinnamon powder)
Apple green (syrup) - 1/2 tsp
Oreo - 6pcs (1pc break into 4pcs, do not pound)
Carrot (fresh) - 1/2 stick, grate and mix with shred cheddar cheese
Corn flakes - 1 handful
Wholemeal - 2-3 tbsp
Peach (fresh) - 2 1/2 slices (dice it)
Peach (syrup) - 1/2 tsp
Other fruits - 1pc (must be dice small)

** Total combination of flavour should be more than 100gm.

1. Mix butter, sugar and vanilla well
2. Add in milk very slowly and mix well to make sure milk and butter will be mix well.
3. Add in egg a little at a time and mix well.
4. Fold in the floor and backing powder and mix well.
5. take out keep in a container and store in the fridge for 1hr. Alternatively, leave dough outside for 1/2 hr or overnight in the chiller or 2-3 weeks in the freezer. Just thaw frozen dough before use.
6. Add in required flavours as per "filling", scoop mixture into muffin cup and bake at 175 degree for 25mins. Use fan-mode so that muffin will rise nicely.




Special concoction : Raspberry + Chocolate muffin


My Raspberry and Chocolate Muffins