紅帽 xueer 蘅蕪瀟湘: 西點的方子來了！

來自williams-sonoma
essentials of baking



Currant Cream Scones

For the dough

2 cups all purpose flour
1/4 cup granulated sugar
1TB baking soda
1/2 tb salt
2 tb grated lemon zest
6 TB cold unsalted butter, cut into 1/2-inche pieces
1/2 cup dried currant
3/4 cup heavy cream


For the topping

1 TB granulated sugar
1 tb ground cinnamon
2 tb whole milk or heavy cream


In a bowl, stir together the flour, baking soda, salt, and lemon zest. Using 2 knives cut in the butter until the mixture forms large, coarse crumbs the size of small peas. Stir in the currant. Pour the cream over the dry ingredients and mix with a fork or rubber spatula just until the dry ingredients are moistened.
Turn the dough out onto a lightly floured work surface and press together gently until the dough clings together ina ball. Pat out into a round . Cut the round into 6 wedges. Place the wedges 1 inch apart on the prepared pan.

To make the topping, in a small bowl, stir together the sugar and cinnamon. Brush the wedges wiht the milk and sprinkle evenly with the cinnamon sugar.

Bake at 425F until golden brown, 13-17 min. Transfer to rack to cool slightly.Serve warm.



Raspberry-Oatmeal Crunch Squares

1 3/4 cups all-purpose flour
1 1/2 cups old-fashion rolled oats
1 cup firmly packed golden brown sugar
1 1/2 tb ground cinnamon
1 cup cold unsalt butter, cut into 3/4-inch pieces
1 cup raspberry jam

In a large bowl, stir together the flour, roll oats, brown sugar,and cinnamon until blended. Using 2 knives cut in the butter until the mixture forms large, coarse crumbs the size of small peas.
Remove 2 cups of the crumb mixture and set aside. Press the remaining crumb mixtures into the bottom and 1 inch uo sides of the prepared pan ( 9-inch square baking pan).
Drop and spread the jam evenly over the crust, Sprinkle the reserved crumbs evenly over the jam layer.

Baking until the top is lightly brown, 50-55 min at 325F. Transfer to a rack and let cool until firm. Cut into squares.