Health information
1 cup cornstarch 250ml
½ cup white bean flour 125 ml
¼ cup tapioca flour 50 ml
2 c. table sugar 30 ml
2 c. table baking powder (baking powder) 30 ml
½ c. baking soda 2 ml tea
½ c. makers xanthan gum 2 ml
½ c. table salt 2 ml tea
5 c. table (separated) unsalted butter cubed to the room temperature (or Spread butter flavor) 75 ml
¾ milk cup at room temperature 175 ml
* See under the Tips tab to adequately measure the flour.
Nutritional value
For 1 scone (35 g)
Daily Value Amount%
calories 132
Fat 5 g 8%
saturated 3.0 g 16%
Sodium 305 mg 13%
Carbohydrates 19g 6%
Fibre 1 g 6%
Protein 2 g
Potassium 121 mg 3%
Calcium 104 mg 9%
Iron 1 mg 4%
Folate 14 mcg 7%
Vitamin B1 0.04 mg 3%
Vitamin B2 0.04 mg 3%
Vitamin B3 0.2 mg 3%
Zinc 0.2 mg 3%
Tips
To measure gluten-free flour, fry a few times in a container to aerate and gently transfer to the spoon in a measuring cup. Do not use the measuring cup as a spoon, the risk of obtaining up to 20% more flour in the recipe. Do not pack the flour. Do not use cup spout glass to measure the dry ingredients (flour or sugar). They distort measures because they are designed for liquids. Baked goods with excess flour may dry fates.
Generously grease a metal plate of 20 cm (8 inches) square.
In the bowl of a food processor, combine the cornstarch, white bean flour, tapioca flour, sugar, baking powder, baking soda, xanthan gum and salt. Add 4 tbsp. tablespoon (50 ml) butter and actuate the pulse robot until the mixture forms sized balls of peas.
Add the milk from the top of the robot, while mixing until a soft dough.
Place dough balls on the plate with an ice cream scoop in metal dipped in hot water or a measuring spoon 2 tbsp. at table. Continue with the rest of the paste by dipping the spoon in hot water each time. Place 12 close enough dough balls from each other so that the dough rises instead of expanding.
Melt butter teaspoon remains and brush the tops of the scones.
Cover plate with plastic wrap. Let stand 20 minutes in a warm place (30 ° C) while the oven preheats.
Place rack in bottom third of oven. Preheat oven to 375ºF (190ºC).
Bake until the scones are lightly brown, about 15-20 minutes. Transfer the cookies to a wire rack to cool 10 minutes. Serve immediately.
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