(or use a larger one for larger scones) cookie cutter to stamp out the scones by pushing it straight down into the dough without turning it, then lift it straight out. This will provide a better and more even rise as well.
The only thing you really need to watchismaking sure thatthewater for your yeastis not too hot, as well asmaking sure thatthe hot milk/butter/flour mixture that it is combined with has cooled enough that it will not kill theyeast when theyare mixed together
Afterlaunching into anexplanation of thehistory of lumpia, those delightful fresh or fried spring rolls thathail from the Philippines, I felt quite proud knowing I waseducatingpalatesas well as just teaching recipes
It reallyistheeasiest most perfectyeastbread recipe I’ve come across yet. And if yours don’t look this good the first time around… just know that mine probably didn’t look this good the first time either
Placetheroast in abakingdish or roastingpan. Of course I’d been over-thinking it over theyearsand using way too many ingredients, cooking theroast too long, andassumingthat it wassomethingway more complicatedthanthe super-simple process that it was
Anotherthingthat will affectthe cookies isthetemperature of the coconut oil. I ran out of my favorite Bob’s Red Mill almond flour months agoand I’ve been so frustrated with thebrands of almond flour I’ve been buying here in Germany since theyare so inconsistent
SconesisthethemethatLena from Frozen Wings chose for our Bake-Along No. Theweatherisreally hot, and much as I love to bake, somehow theweather puts me off from baking more often than I would have liked