This time, I made a relatively easy squash(pumpkin) scone covered with chocolate.
I prefer to coat the whole top with chocolate rather than just the scone.
So have a happy Halloween at home!
0:00 Introduction
0:18 Pumpkin Paste
1:46 Pumpkin scones
4:40 Baking the scones
5:09 Chocolate Coating
6:13 Finishing
6:37 Tasting
7:17 Cacao Notes (Difference between Pumpkin and Squash)
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[Squash scones]
Pancake mix: 150g
Granulated sugar: 35g
Unsalted butter: 60g
Squash paste: 80g
[How to make].
Cut the squash into pieces, place on a plate, cover with plastic wrap and warm in the microwave.
Strain the squash and let it cool.
Mix pancake mix with granulated sugar, add unsalted butter, and mash with hands.
Quickly mix in the cooled squash paste, wrap in plastic wrap and refrigerate for 3 hours.
Cut the dough into 3 pieces and roll out to a thickness of 15mm.
Preheat the oven to 200°C. Bake for 15 minutes and let cool.
[Chocolate coating]
Sweet chocolate 56%: appropriate amount
Pumpkin seeds (unbaked): appropriate amount
Temper the chocolate, dip the top, and sprinkle with pumpkin seeds.
Silicones spatula
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Delonghi convection oven EOB2071J-5W
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Black rubber gloves Nitrile gloves
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Shinwa radiation thermometer No.73010 with laser point function
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Couverture black chocolate
Valrhona “Karak” (56% cocoa)
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Mist spray (Shinkosha) I-17
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Kitchen scissors
KITCHEN SPATTER KS-203 (Toribe Seisakusho)
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#halloween
#pumpkin
#scone
#chocolateCacao
#chocolate
