low gluten flour
Unsalted fermented butter
Bake-Resistant Choco Beans
How to make cocoa and chocolate bean scones
Sift the powder, add the sugar salt baking powder and mix well, then add the butter and rub with your hands to a gravelly consistency.
Add milk and eggs and mix well.
Add the choco beans and mix well, seal the plastic wrap and refrigerate for 30 minutes.
Remove from the oven and sprinkle with hand sprinkles. Fold up, down, down, up and repeat 3-5 times (preheat oven at 200°).
2cm thick, 5cm round diameter mould, this recipe will make about 16 sconces – bake at 200° for 20 minutes on the middle layer.
Don’t complain about step 4. It’s just to make the Sikans smile.
A relaxing afternoon tea time ☺️☺️☺️☺️☺️☺️