Today is the last day of the year and I wanted to wish you a book advising fragrant : BREAD.
for people like me who loves the bread, this book is like a treasure chest full of treasures to experience and enjoy!
We also place a recipe from the book that I dedicate to my friend Emanuel about that as for the new year on his Facebook profile wrote: "Cooking for every woman I meet!" :-DDD
SCON
150 g unsalted butter 600 g white flour 150 g baking powder
280 g raisins 190 g cream 190 g
milk (190 ml)
2 scrambled eggs with a pinch of salt
In a large bowl, mix the butter into small pieces with flour. Add sugar and baking powder and then the raisins, stirring well to distribute evenly.
Combine the cream and milk working with the spatula until the dough is well coagulated. Flour the work surface and transfer the dough. Press to flatten slightly, fold in half, then press and bend in the opposite direction. Repeat the process until it is roughly a square format. Flour the dough on both sides, cover with a towel and let rest in a cool place for 15 minutes. Flour the work surface and rolling pin roll out the dough to a height of 2.5 to 3.0 cm. Remove the excess flour and with a sharp knife cut into squares of 6 x 6 cm forming the scone. Transfer the scones on a baking sheet making sure they are not too close. If you have some dough, roll out again and cut out more scones to use up the entire amount. Brush the surface of the scones with beaten egg. Wait 2 minutes and repeat the operation. Lower the oven temperature to 200 ° C and bake for about 20 minutes or until well risen and are golden brown on both sides.
recipe appeared in the newsletter QBSPACE of Friday, December 25, 2009.
2010 ALL GOOD !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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