1 recipe found
After making scone for a long time, I thought the scone was over. However, accidentally, I saw a scone made with rice wine, and there happened to be a little bit of rice wine, and suddenly the grass grew again. However, I have other plans. Is this scone a little behind? The itchy and quick scone seems to be more likely to prompt action. After all, he let it take over the previous plan. The wine waits for no one, and it might be gone tomorrow. More and more people tend to prefer medium-gluten flour scones, but this fermented rice flour scone is high-gluten flour. Very special. I really want to know what the high-gluten flour scone tastes like. The mixed dough needs to rise for half an hour, so let it rise overnight. The fermented rice wine can be used to make the dough, and the yeast version of the scones is left in the refrigerator to rise overnight before baking. Simply use fermented rice as yeast and see what happens after a night of proofing. It's freezing cold, and the room temperature in the dark is not much higher than that of the refrigerator, and fermented wine proofs slower than yeast. If the dough sleeps on the counter overnight, it probably won't rise too much. As expected, the dough looked unchanged. But no one knows what happens in the dark, and no one knows what happens inside the dough. After shaping and baking, the biscuits will rise in the oven. It is difficult to know whether it is just a leavening agent or the role of wine. After all, it is still good. The high-gluten flour scones are soft and not too chewy, and they are not as crispy as the low-gluten flour scones. The light fermented rice flavor and the black sesame are very fragrant. . . .
