THE PERFECT CHOCOLATE CHIPS Emborg Salted Butter. 250 g Sugar. 220 g Egg yolk. 3nos Salt. 3 g Vanilla essence. 1 drop Flour. 350 g Almond nib. 100 g Chocolate chip. 220 g METHOD Preheat oven to 175 ºC. Cream together the Emborg Cook & Bake and sugar until smooth. Beat in the egg yolk slowly, then stir in the vanilla essence. Add to batter along with salt. Stir in flour, chocolate chips, and almond nib. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven or until edges are nicely browned. Ready to serve. BASIC SCONES Emborg Unsalted Butter (semi frozen).75-80 g Emborg Whipping Cream. 120 ml AP flour. 60 g Sugar. 85 g Baking powder. 12 g Salt. .2 pinches Egg (large-beaten). 1 (55 g) METHOD Pre-heat the oven to 190 ºC. Sift together all dry ingredients in a large bowl and store in the freezer for 20 minutes. Dice the butter in semi large dice of 1 cm and place in the freezer. Avoid to freeze them too solid – it is recommended to reach a semi hard frozen state before usage. In a mixer or large blender, combine the chilled dry ingredients with the butter cubes and mix until the mixture resembles course “sand” with smaller 0,5 cm butter “cubes” still visible in the dough. Mix the cream, the egg and vanilla, and mix this into the still cold butter mixture, mix shortly until just combined. Avoid over mixing. On a clear work surface dusted lightly with flour, fold the dough over itself 5 to 7 times and shape into chosen form. Cut or mould and place on prepared oven proof pan. Brush the tops with some cream and drizzle some brown sugar on top – this allows browning and adds some crunch. Bake for 15-18 minutes until a toothpick inserted in the center comes out clean. Cool in moulds for some time, demould and cool on a rack.
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