Leaf shaped scones(ye xing kao bing )

Leaf shaped scones

Introduction:

"Leaf shaped pancakes used to be one of the traditional Christmas snacks in Provence, southern France. The thin pancakes are usually cut into leaves or masks. ——From "teacher Meng's 100 courses of bread"

Production steps:

Step 1: put the materials except butter into the bread barrel, and start the "dough mixing" procedure of the bread maker

Step 2: end the "noodle making" process, add softened butter, and start the "noodle making" process again

Step 3: at the end of the second "dough blending" process, take small pieces of dough and slowly pull them apart to pull out large pieces of film, but the edge of the hole is not smooth, which is a dough with ductility that has not yet reached complete.

Step 4: round the dough again, put it on the top of the bread barrel, and ferment with baking paper and wet towel

Step 5: ferment to 2-2.5 times the size, dip your fingers in the flour and poke the dough under it. It's ok if it doesn't collapse or retract

Step 6: divide the fermented dough into 3 equal parts after exhausting, cover it with plastic film and relax for 15 minutes

Step 7: roll into 0.3-0.5cm thick slices and put them into the baking tray

Step 8: evenly brush olive oil on the surface of the dough, sprinkle appropriate amount of salt, black pepper, dried thyme and basil, and cut several knife edges

Step 9: pull the edge of the dough outward by hand and ferment it twice

Step 10: ferment to twice the size, put into the preheated oven, heat 210 ℃, heat 170 ℃, bake for about 20 minutes, the surface is golden

Materials required:

High gluten flour: 100g

Low gluten flour: 25g

Fine granulated sugar: 5g

Salt: 2G

Yeast: 2G

Water: 75g

Butter: 5g

Olive oil: 1 tbsp

Black pepper: 1 / 4 teaspoon

Dried thyme: 1 / 2 teaspoon

Basil: 1 / 2 teaspoon

Note: 1. The ingredients can be put according to your preference. 2. The dough should be rolled into pieces with the same thickness

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ye Xing Kao Bing