Thursday, May 30, 2019

Maple, Pecan Biscuits

I'm a bit busy lately, well, I still have to work so I can pay for my manga, blue-ray, and etc. haha.


But I'm lucky that I still have my favorite hobby, yes, making a delicious thing to eat always makes me happy and it reduces my stress too. Something that's easy to make such as biscuits are the best therapy, as I don't have to think much when baking it. Making it just take less than 40 minutes.
This time I put pecan and maple syrup into a simple biscuits recipe, the taste of the biscuit is salty and nutty with a hint of maple fragrance. 
Anyway if you want it to be sweeter, you can add sugar into the recipe or just drizzle with a load of icing glaze (as it is easier than adjusting the recipe haha). Serve it with a lot of lightly salted butter is what I really recommend, and don't forget a cup of hot coffee to make a great relaxing time.

Recipe: Pecan-maple biscuits
สูตรภาษาไทย: บิสกิตเมเปิ้ล, พีแคน

日本語のレシピ:メープルとピーカンホットビスケット
Youtube: บิสกิตเมเปิ้ล, พีแคน/ Pecan-maple biscuits/  メープルとピーカンホットビスケット




Maple, Pecan Biscuits
Makes 8 biscuits


Biscuits
45 g .............................. Pecan nuts
100 ml ......................... Milk
60 g .............................. Maple syrup
80 g .............................. Whipping cream
1 tsp ............................. Vinegar
325 g ............................ All-purpose flour
1 tbsp ............................ Baking powder
1/2 tsp ........................... Salt
115 g .............................. Unsalted butter
Icing
60 g ................................ Icing sugar
1-2 tsp ............................. Water





Preheat an oven to 180℃


 Roast the pecan nut in 180℃ preheated oven for 5-7 minutes.
Chop, and let it cool before using.

Increase the oven temperature to 220


 Mix milk, maple syrup, whipping cream and vinegar together, set aside.


 Put the all-purpose flour, baking powder, and salt into a bowl, whisk to combine.


 Put the butter into the bowl.



Mix with your fingertips
Until resemble breadcrumbs.


 Put the chopped pecan nuts into the bowl, mix to combine.


 Pour the milk mixture into the bowl.


 Mix until fully moistened.


 Remove from the dough, and pat lightly.


 Fold 5-6 times.


 Or until the skin formed.
Pat into 10 x 20 cm.


 Cut into 5x5 cm pieces (you will get 8 pieces).


 Place on a lined baking sheet, and refrigerate for 10 minutes.


Put in 220℃ preheated oven.


Bake for 15-18 minutes.


 Mix the icing sugar with enough water to make the icing glaze.


Drizzle over the biscuits.



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