《不萊嗯的烘焙廚房》巧克力檸檬司康 | Chocolate Lemon Scones

 

材料 完成10個中筋麵粉 300g無糖可可粉 15g細白砂糖 75g泡打粉 2茶匙烘焙小蘇打粉 1茶匙鹽 1 2茶匙無鹽奶油 125g全蛋 1顆35 動物性鮮奶油 30g66 黑巧克力 100g糖漬檸檬皮 85g 市售或自製 鮮奶 適量 表面塗刷 白砂糖 B 表層裝飾 適量司康做法 不萊嗯過去已陸續介紹過四款 請參閱文末連結 而這份以巧克力風味為主的司康 特別之處是同運用了兩種膨脹劑 泡打粉及烘焙小蘇打粉 以推算的酸性食材 促進烘烤膨脹作用更為完全 且恰到好處 因此能烤出外層酥鬆 但內層卻仍帶有微濕潤口感的迷人質地 這是很多傳統司康餅配方 吃一口就得隨搭著茶或咖啡入喉的偏乾 塞喉狀態 這 巧克力檸檬司康 已經明顯勝出 風味畫上的龍點睛之處 在於糖漬檸檬皮的參與 雖然是一個大膽嘗試 然而沒有想到 這樣的巧克力風味司康 竟然與糖漬檸檬如此搭襯 咀嚼中除了原本就預期的巧克力顏色與氣味外 那包藏在裏頭的黑巧克力碎塊 經歷高溫烤到半融化 也提供了更為濕潤與濃郁可可香氣 不經意咀嚼到的糖漬檸檬 除了宛如吃到水果軟糖的舌尖趣味外 咬下瞬間釋放的辛辣柑橘氣味 讓原本樸實的巧克力司康 瞬間進階到另一種層次 是一種特別的甜點品嘗精細體驗 如果妳的午茶時光 搭配一杯紅茶或黑咖啡 洗潤掉巧克力氣味後 口腔裡會留下清新柑橘餘韻 好是特別 一定要這麼嘗試 我猜想有人一定想問 糖漬檸檬 可否以其它果乾取代 在製作整體上是沒問題的 差異在於失去這份配方柑橘香氣與巧克力融合的特色 司康延伸閱讀

 

 

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