The yellow oranges are soaked in molasses, and the unique taste of winter is sealed in sugar water. When you're not in orange season, you can also grab a few candied oranges in a jar and pair them with water or green tea (or ice cubes in the hot summer) for an appetizing sweet drink. Or, you can use candied oranges and follow us to make Earl Scones! All you need to do is mix all the ingredients in the recipe well, bake them, and slowly expand them in the oven to get a delicious snack.
Candied orange (5 cm diameter x 8~10 pcs):
Orange 3 pieces (250g)
200 grams of caster sugar
Lemon juice 10 grams
Earl Scone of Orange:
1 orange peel
40 grams of caster sugar
All-purpose flour 350 grams
Aluminum-free baking powder 8g
Honey 20 grams
Unsalted butter 160 grams
Sea salt 1 gram
Milk 100 grams
Earl Grey tea 6 grams
100 grams of yogurt
2 eggs
Candied orange 40g
All-purpose flour (hand flour) 20 grams
1 egg yolk
8 slices of candied orange
Ornament:
Aromatic marigold leaves to taste
Spherical or oval orange, the pedicle is also blue-green, elastic when lightly pressed, the fruit is full is a good orange, and the size of the orange fruit does not affect the flavor; When making orange slices, it is recommended to use a sharp knife to cut the orange slices neatly and beautifully. Cut the orange slices as much as possible to a consistent thickness to facilitate the subsequent candied process.
Method:
1. [Candied orange] Wash the oranges and cut them into discs of about 0.3 cm. Put the cut orange slices into the pot, pour enough cold water to cover the orange slices, heat them over medium-low heat, and when the water in the pot begins to boil, immediately pour out the hot water, and re-inject the cold water to heat, this action needs to be repeated back and forth three times, and finally the boiling water is poured out, leaving the orange slices that are soft and remove the bitterness in the pot, and complete the finishing of the orange slices.
Tips: The process of orange slices is to remove the astringency of orange peel and white fibers, and it can also be used to remove bitterness when processing other fruits, such as fresh plums and lemons.
2. [Candied orange] Add caster sugar to the pot of orange slices and heat over low heat. The sugar will slowly melt due to the high temperature. When the orange slices fully absorb the sugar water and the white fibers are slightly transparent, pour in the lemon juice and let it boil, then remove from the heat.
Tips: When the orange slices are cooking, do not stir-fry vigorously, shake the pot gently, and avoid turning on high heat to heat, the large bubbles that emerge due to boiling may make the flesh of the orange slices broken and incomplete.
3. [Candied orange] The canned orange slices are packed in a can, sealed and refrigerated.
4. [Orange Earl Scone] Grind the Earl Grey tea into a fine powder (if you make Earl Grey tea powder, you don't need to grind), cut the unsalted cream into small dices and refrigerate for later use.
5. [Earl Grey Scone] Pour the milk into a pot, add the Earl Grey tea ground into a fine powder, heat over low heat until boiling, remove from the heat, and let cool for later use.
6. [Earl Orange Scone] All-purpose flour, caster sugar, sea salt, baking powder and orange peel scraped with a planer, mix well in a pot and refrigerate for about 10 minutes.
7. [Earl Grey Scone] Take out the ingredients and butter from step 6 in the refrigerator, mix the two together, quickly knead the ingredients into goose yellow sand grains with both hands, add refrigerated eggs and mix well, then add yogurt and Earl Grey milk tea from step 5, stir well again, then add finely chopped candied orange and honey, stir well to complete the scone dough.
8. [Earl of Orange Scones] Seal the made scone dough with plastic wrap and put it in the freezer for about 30 minutes. When left for 5 minutes, preheat the oven to 200°C.
Tips: Generally speaking, many people will put scone dough in the refrigerator to let the dough relax and allow the cream to return to the refrigerated temperature, so that the subsequent shaping and stamping is easier. The dough made by the recipe is softer and changed to freeze and stand to facilitate the subsequent shaping and stamping.
9. Sprinkle some flour on the workbench, take out the frozen scone dough, sprinkle some flour on the dough, and roll the dough to a thickness of about 3 cm with a rolling pin.
Tips: After the made scone dough is cut or molded, it can be wrapped in plastic wrap or a sealed bag, and frozen in the refrigerator at -18°C, which can be stored for 1 month. When you want to taste it, remove it from the freezer and bake in a preheated 200°C oven for about 19 to 21 minutes.
10. [Earl Scone of Orange] Dip some flour in the round mold, press the dough into a circle, place it on a baking sheet, evenly spread the egg yolk, and put candied orange slices.
11. [Earl Scone of Orange] confirm that the oven has reached the preheating temperature, bake in the oven for 7 minutes, then adjust the oven temperature to 180°C, and bake for another 7 minutes, then it can be baked.
Tips: Baking scones, room temperature can be stored for 3 days, frozen can be stored for up to 1 month, if put in freezing, put the frozen scones back to room temperature for 30 minutes before thawing, and bake them in a preheated 180°C oven for 5 minutes.
12. [Decoration] After the scone is baked, put on the fresh marigold leaf decoration, that is, complete the orange earl scone.