Thursday, May 24, 2012

Beka's Recipes: Pumpkin Scones 南瓜烤饼


This quick and easy recipe for Pumpkin scones yields a delightfully yellow scone, gently browned on the surface. It is sweet and rich when you bite into it, and the fluffy texture comes from the exceptionally moist dough. You can enhance the scone batter with raisins or bits of dried apricot.


350gm bread flour (you can replace up to a third of the bread flour with wheat germ or whole wheat flour for added nutrition)
1/4 cup to 1/2 cup white sugar or honey (the pumpkin is sweet, too)
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

75gm butter
300gm cooked and mashed pumpkin
About 1/3 - 1/2 cup of milk, as necessary

Baking: 200C or 400F Oven for about 30-40 minutes

1) Wash and cut a medium-sized fresh pumpkin into quarters. Steam, microwave, or bake the pumpkin until it is very soft, so that you can scoop out the pumpkin flesh from the skin. It should be very moist and easy to mash. Mash the pumpkin and weigh it. A medium-sized pumpkin should yield about two batches of this recipe.
2) Measure the flour into a large mixing bowl. Mix the cream of tartar, baking soda, sugar (if you are using sugar and not honey), and salt into the flour. Rub the butter in until it becomes fine breadcrumbs. You can use a stand/hand mixer.
3) Add in the pumpkin (and honey) and incorporate it well. It should form a stiff and moist dough. Mix in up to a cup of milk so that the dough is very moist and sticky.
4) Coat your counter well with plain flour. Pat the dough, coating it well and both sides with flour and cut it out into circles. One batch will yield 12 large scones or 16 little ones (3 inches wide and 1 inch tall)
5) Brush the remainder milk on the tops of the scones. Arrange them on a well-greased baking tray and bake until golden brown on the top and bottom and a toothpick inserted in the center comes out clean
6) Enjoy fresh, sliced in half and spread with salted butter for tea. Store the scones in the freezer to preserve their freshness.




面包 低粉 350克、
细砂糖 75克、
塔塔粉 1 茶匙
小苏打 1 茶匙
盐  1/2 茶匙

无盐奶油 75克、

煮熟的南瓜 300克、
1/2杯牛奶



1. 剪下一个中等大小的新鲜南瓜分为四个部分。煮南瓜,直到它很软。舀出皮肤软的南瓜。捣碎的南瓜,然后测量它。一个中等大小的南瓜,应该至少有600克。

2. 混合面粉,糖,塔塔粉,小苏打和盐。黄油切成小块,用你的双手揉进面粉,黄油,直到它类似于细屑。

3. 面粉中加入捣碎的南瓜和牛奶。以及混合面团。

4. 入炉200°C,烤约30-40分钟,表面呈金黄色,出炉,趁温热即可食用。


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