大蒜香草酥油烤饼：美味黄油味佳肴
OMGhee分享
一想到司康饼，你的脑海中可能就会直接浮现出甜果酱和奶油馅的司康饼。但这些大蒜和香草酥油司康饼证明，咸味司康饼也值得同样关注！这些司康饼富含 OMGhee 浓郁的坚果味，富含新鲜香草，最后涂上一层芳香的大蒜酥油，对于任何面包爱好者来说，它们都是改变游戏规则的。
为什么要用酥油烘烤？
在这些司康饼中使用酥油代替黄油，可使其具有令人难以置信的柔软、酥脆的质地。由于酥油的高烟点和浓郁的黄油味，司康饼内部保持湿润，同时实现完美的金黄色和酥脆外观。此外，添加的大蒜和香草使其味道更上一层楼，使其成为任何家庭烘焙师的必尝之物。
如何制作美味可口的完美烤饼
制作酥脆、柔软的司康饼的关键是保持酥油的低温。将冷冻的 OMGhee 块切入面粉混合物中，可以形成小块的浓郁酥油，在烘烤时会融化到面团中。结果如何？制作出层次分明、内部柔软、边缘酥脆的司康饼。
酪乳为烤饼增添了恰到好处的水分和酸味，平衡了酥油的浓郁口感。最后，在刚出炉的烤饼上刷上一层温热的大蒜酥油，让烤饼变得真正令人难以抗拒。
食用建议
这些大蒜和香草酥油烤饼非常适合早餐、早午餐或晚餐。可以将它们与汤、炖菜一起热着吃，甚至可以作为班尼迪克蛋的底料。它们也是招待客人的绝佳配菜——只要准备好客人询问食谱即可！
用酥油烘焙可以提升任何菜肴的品质，这些美味的烤饼也不例外。今天就来尝试一下，了解 OMGhee 为何能做出清淡、美味且极其美味的烘焙食品。
Garlic Ghee Scones
Rated 5.0 stars by 1 users
Category
snacks
Cuisine
bakery
Golden, flaky, and packed with flavor, these Garlic and Herb Ghee Scones take classic scones to the next level. Made with rich, buttery OMGhee, fresh parsley, and a hint of garlic, they’re perfect as a savory snack or alongside your favorite soups and stews. Brushed with warm garlic ghee straight out of the oven, they’re irresistibly aromatic and delicious!
Ingredients
-
1kg all-purpose flour
- 50g caster sugar
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp baking soda
- ½ cup finely chopped parsley + 2 tbsp for the garlic ghee
- 2 tsp sea salt
- 240g OMGhee, chilled and cut into chunks, plus 50g to melt and baste the top
- 375ml buttermilk
- 2 garlic cloves, finely grated
Directions
- In a large bowl, mix together flour, sugar, baking powder, garlic powder, baking soda, half of the parsley and salt.
- Add roughly chopped and refrigerated OMGhee and crumble the flour mixture in between your fingers to combine the ghee and flour into a large crumb.
- Add buttermilk to the mixture and gently combine to form a shaggy dough. The dough will be fairly dry but once the ghee continues to melt, it will come together nicely.
- Turn out onto a surface and keep folding the dough until it looks well combined then wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 200°C and cut the dough into roughly 15-20 squares and arrange on a lined baking sheet.
- Brush egg wash over the top and bake for 35–40 minutes until golden.
- While baking, heat grated garlic, a pinch of salt, and remaining OMGhee in a pan until melted. Stir in parsley.
- Once the scones are ready, remove from the oven and brush the herby garlic OMGhee over the top and serve.
