Scones al Parmigiano
120 gr di burro
120 gr di Parmigiano grattugiato 220 gr di farina 00
240 gr di farina di farro
140 gr di latte intero
Mezza bustina di lievito per torte salate
Sale e pepe
In una ciotola mescolare le farine
setacciate e il lievito, tagliare il burro freddo a tocchetti, aggiungerlo alle
farine e lavorarlo rapidamente con la punta delle dita fino ad avere un
composto sbriciolato, aggiungere il Parmigiano e mescolare.
Versare a poco a poco il latte
nella ciotola e impastare fino ad ottenere un impasto omogeneo, trasferirlo su
una spianatoia e spianare la pasta con le mani ad uno spessore di 2 centimetri
circa.
Con un coppa pasta ricavare dei
dischi e sistemarli su una teglia foderata con carta forno e infornare a 180°C
per circa 12 minuti.
In inglese:
Parmesan’s Scones
120 g butter
120 gr grated Parmesan
220 grams of flour 00
240 gr spelled flour
140 grams of whole milk
Half bag of baking pies
Salt and pepper
Mix in a bowl the sifted flour and baking powder, add the cold butter in small pieces, knead quickly with fingers; until have a crumbled mixture, add the Parmesan cheese and mix again
Add the milk slowly, knead until dough is smooth, put the dough on a work surface and flattened with hands to a thickness of about 2 cm.
Cut the dough in discs (with a biscuits stamp or a glass) and place on a baking sheet lined with parchment paper and bake at 180 ° C for 12 min.
120 g butter
120 gr grated Parmesan
220 grams of flour 00
240 gr spelled flour
140 grams of whole milk
Half bag of baking pies
Salt and pepper
Mix in a bowl the sifted flour and baking powder, add the cold butter in small pieces, knead quickly with fingers; until have a crumbled mixture, add the Parmesan cheese and mix again
Add the milk slowly, knead until dough is smooth, put the dough on a work surface and flattened with hands to a thickness of about 2 cm.
Cut the dough in discs (with a biscuits stamp or a glass) and place on a baking sheet lined with parchment paper and bake at 180 ° C for 12 min.
Nessun commento:
Posta un commento