Scones with cheese and bear's onion
In this scone I put everything we like: boiled potatoes to make it soft, cheese, and also bear's onion. Everyone loved it. Try it.
Ingredients
Pasta
- 30 g milk lukewarm
- 1 db Egg
- 200 g natúr joghurt
- 300 g sourdough
- 100 g potato főtt, áttört
- 200 g kenyérliszt BL80
- 400 g fine flour BL55
- 250 g vaj
- 12 g salt
Rétegek közé:
- 100 g Horsetail
- olive oil
- cheddar cheese
Kenéshez:
- 1 db Egg
Instructions
- Punch down the dough with all the ingredients.
- Place in a greased baking dish for 1 hour.
- Blend the shallots with a little olive oil in a food processor until spreadable.
- Folding the pizza: on a floured surface, stretch the dough, brush it with the bear's onion and grate the cheese over it. Fold the left half of the dough 3/4 of the way over the other half, then do the same with the other side. You get a rectangle with long sides, fold the dough over 3/4 of the way down and fold the rest of the dough back underneath. (You can see it in the video.) Then let it rest for 1 hour.
- Repeat this process every 60 minutes for a total of 3*. (Each time, brush with the bear's onion and grate cheese over the top. Then put it back in the greased baking dish.)
- After the last 1 hour of resting, stretch the dough to the final thickness of about 1.5 cm. Score the top with a sharp knife or blade and cut out with a pastry cutter. Put it on a baking tray lined with baking paper (I usually get 2 trays). Then brush the top with 1 beaten egg and grate cheese over it. Then let them rise for 3-4 hours.
- When the time is up, preheat the oven to 180°C on the lower top baking programme. When the oven has reached this temperature, we put the scones in the oven to bake, and spray them with a little moisture using a flower sprayer. Bake for about 20-30 minutes until golden brown. Watch out for burning towards the end, as the final time depends on the oven.
Video
