21
64
gr
salt
2.10
kg
heavy cream, cold
170
gr
milk
170
gr
coarse sugar
2.3.2
Proses Pembuatan Scones
Cara pembuatan scones
berdasarkan buku The Professional
Chef:
1.
Combine the flour, sugar, baking powder, and salt in an electric
mixer and mix on medium speed with the paddle until well
blended, about 5 minutes. Add the cream and mix just until
combined.
2.
Scale the dough into portions that are 1.05 kg each and pat each
portion by hand into a cake pan or ring 25 cm in diameter.
Remove the dough from the ring, place it on a parchment-lined
sheet pan and freeze thoroughly.
3.
Cut each disk into 10 equal wedges on parchment-lined sheet
pan. Brush with the milk and sprinkle with the coarse sugar.
4.
Bake in 177
o
C oven until golden brown, 20 to 25 minutes.
5.
Cool the scones
on the pans for a few minutes, then transfer
them to wire racks to cool competely.
2.3.3
Bahan Tambahan
2.3.3.1 Telur (Eggs)
Menurut Djoni Wibowo (2012), “Telur merupakan bahan
utama dalam pembuatan cakes (kue ) dan cookies (kue kering) juga
pada roti tertentu. Pemakaian telur pada jenis roti atau pastry bukan
saja untuk rasa, warna dan nilai gizi, tetapi juga agar volume
menjadi lebih besar dan kelihatan menarik serta mambantu
memelugara kualitas hasil jadi. Pada pembuatan cakes, telur
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