Scone Protein (11g Protein, 3 Bahan, Tiada Tenusu)

Ini Scone Protein are simple tofu-based British scones made with just 3 ingredients, no eggs and no dairy, and full of 11 grams of protein.

Isi kandungan

+ Lihat Lagi- Lihat Kurang

Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Scone Protein

Ini Scone Protein are simple tofu-based British scones made with just 3 ingredients, no eggs and no dairy, and full of 11 grams of protein.

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Masa persediaan: 10 minit minit

Masa Masak: 17 minit minit

Jumlah masa: 27 minit minit

Kursus: Sarapan, Pencuci Mulut

Masakan: Amerika

Hidangan: 6 scone

Kalori: 206.4 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ 2 cawan Tepung Naik Sendiri - (nota 1)
• ▢ 1 menyekat Tauhu Pejal - (11oz / 300g) (note 2)
• ▢ ¾ cawan Air - (nota 3)
• ▢ ½ sudu teh Garam - pilihan

arahan

• Open the tofu packaging, discard the water it's stored in. Pat the tofu dry with absorbent paper. You don't need to press it for this recipe.
• Roughly cut the tofu into pieces and place them in a food processor or high-speed blender. Add the pieces of tofu with water or soy milk for more protein.
• Blend/process until it forms a creamy, smooth tofu paste. You may have to use a rubber spatula to scrape down the side of the jug/bowl a few times, and repeat blending until everything is nicely blended.
• In a large mixing bowl, add self-rising flour and salt. Stir to combine.
• Measure 2 1/2 cups of tofu paste made earlier, and add this to the bowl with the flour. If you end up with too much tofu paste, store it in the fridge in an airtight container for up to 3 days. Then, use this in pasta sauce, smoothies, or curries.
• Stir the flour/tofu mixture with a rubber spoon at first, it forms lumps when mixed with flour. Stop, grease your hands, and knead and squeeze to bring the ingredients together. It's sticky and a bit messy, but it comes together into a dough ball as you knead.
• Jika terlalu melekit, tambahkan lebih banyak tepung untuk menyatukan doh. Doh hendaklah kekal lembut, lembap, tetapi tidak melekat pada tangan anda.
• If preferred, use the paddle attachment of a stand mixer. Knead the dough on low speed (speed 2-3 of a KitchenAid stand mixer), until it forms a dough ball. It will be sticky, that's normal. Transfer to a floured surface, and knead, adding more flour if needed as mentioned in the step above.
• Panaskan ketuhar hingga 400°F (200°C). Alas dulang pembakar besar dengan kertas parchment. Sapukan sedikit minyak pada kertas pembakar dengan semburan minyak masak. Ketepikan.
• Flour your work surface, add the dough, and roll it into about 2 cm/ 0.8 inches in thickness.
• Use a scone cutter to cut out scones from the dough. Use leftover dough on the sides to reform a dough ball, roll again, and cut out more scones. I made 6 large scones (8cm/3.1 inches each).
• Place the scones on the prepared pan, leaving 2 inches apart as they expand in the oven.
• Bake the scones for 17-19 minutes at 400°F (200°C) on the middle rack of the oven until the top gets nicely golden brown and a toothpick inserted in one of the scones comes out clean.
• Cool down on a cooling rack for 1 hour before serving.

Nota

Nota 1: You can use 2 cups of all-purpose flour and stir in 4 teaspoons of baking powder. For a gluten-free option, use my penukar bebas gluten, tetapi jangan lupa serbuk penaik.

Nota 2: Make sure your tofu is ultra firm, or it will contain too much moisture and your scones will come out gummy and too chewy.

Nota 3: You can skip the salt to make plain scones. You can add 3 tablespoons of sugar with 1 teaspoon of vanilla extract, and 1 teaspoon of cinnamon to make the scones sweet.

Store the scones: Store for 2 days at room temperature, wrapped in a clean kitchen towel to keep them moist. Freeze for up to 1 month in airtight Ziploc bags, and thaw at room temperature the day before.

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

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Pemakanan

Berkhidmat: 1scone | Kalori: 206.4kcal | Karbohidrat: 31.8g | Protein: 10.9g | Lemak: 3.6g | Lemak tepu: 0.4g | Lemak tak jenuh ganda: 2.1g | Lemak tak jenuh tunggal: 0.9g | Natrium: 5mg | Potasium: 41.7mg | Serat: 1.5g | gula: 0.3g | Vitamin A: 0.8IU | Kalsium: 90.5mg | Iron: 1.2mg | magnesium: 10.7mg | Fosforus: 40.4mg | zink: 0.4mg

Bahan dan Pengganti

You only need 2 ingredients to make this recipe (excluding water you can get from the tap and the optional salt). Here’s how to pick them.

• Tepung Naik Sendiri – This provides the main structure and lift for the scones. You can also use all-purpose flour by whisking in baking powder (quantities for this in the recipe card). For a gluten-free option, use my penukar bebas gluten, tetapi jangan lupa serbuk penaik.
• Tauhu Pejal – This is the protein source and creates the unique texture of these scones. It is important to use firm tofu, not silken tofu, as silken tofu has a much higher moisture content and will make a gummy and chewy result.
• Air – This helps create a smooth tofu paste and brings the dough together. Soy milk can also be used for an added protein boost.

Cara Membuat Skon Protein

Resipi ini sangat mudah disediakan. Begini caranya dalam beberapa gambar.

Roughly cut the tofu so it fits into your blender and top with the water.

Blend the tofu until it makes a smooth mixture that can be poured.

Combine the dry ingredients in a bowl and add the blended tofu.

Form a large dough ball and start cutting scones with a scone cutter.

Re-roll the leftovers and cut more scones until no more dough is left.

Bake the scones for 17-19 minutes at 400°F (200°C).

Petua Membakar Carine

Let me share a few more tips for great scones.

• Tofu Type is Crucial – Use firm tofu, not silken tofu. Silken tofu has a completely different moisture content and protein level, and it will not work for this recipe’s ratios.
• Accurate Tofu Measurement – The key to success in this recipe is accurately measuring the blended tofu cream. You can blend the tofu with water, or for more protein, use soy milk. The dough might be a bit chewier with water compared to soy milk.
• Don’t Waste Extra Tofu Cream – If you have any extra blended tofu cream, store it in an airtight container in the fridge for up to 3 days. You can use it to boost protein and creaminess in smoothies, curries, or pasta sauces.
• Make Them Sweet – To make sweet scones, add 3 tablespoons of sugar (like coconut sugar or white sugar) and 1 teaspoon of cinnamon to the flour. Also, add 1 teaspoon of vanilla extract to the blended tofu.

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