[Eng Sub]라우겐 스콘 만들기: 가성소다편(Laugen pretzel scone recipe)

[Making Laugen scones with Caustic soda] * Difficulty : ★☆☆☆☆ [How to make caustic soda solution] When I used to work in a bakery, I had consistently made pretzel bread by dipping the dough in the caustic soda solution of which I’m familiar with the overall process. However, if you are a beginner, I advise you to handle with caution Never touch the caustic soda solution with bare hands – please work with thick rubber gloves. You can purchase caustic soda online. Caustic soda is, in other words, sodium hydroxide. Enclosed spaces are dangerous, so keep windows open for ventilation and if you have children, keep them away from the place. It’s better to wear gloves, masks, and long clothes. Add caustic soda to lukewarm water and stir with wooden chopsticks. Use a stainless steel product — stain ball, stainless pan, etc — for caustic soda solution and make sure for that same product you use, keep using it only for caustic soda solution. Adding water to caustic soda may cause an explosion. Close the lid and leave the solution for about 5 minutes and it’ll melt itself. Close the lid before use to prevent the solution from splashing on your skin. * Making Cut butter into small pieces about 0.5~1cm each and put it in a refrigerator and keep cool until immediately before use. Measure all-purpose/plain flour, bread flour, baking powder, sugar, and salt in a 30cm diameter bowl and mix the dry ingredients. Then, sift it 2-3 times. Add cold butter cut into a bean size into the bowl. Cut butter finely with a scraper and gently mix it with the mixed flour. You can mix by rubbing with your hands. Add the pre-measured & mixed whipping cream, egg, and plain yogurt. Gently mix it with a scraper as if you are chopping it up and shape it into a hunk of dough. Press the dough by hand to shape it into a dough Divide the dough into 9 pieces of 70-72 grams each. When I split the dough into 9 pieces, I got exactly 70g each. Shape the dough round and add the dough in a tray or a wide pan. For reference, the size of the featured square pan is 25cm × 25cm. Wrap the dough up in a plastic wrap to keep it from drying out. Keep the dough in the fridge for at least an hour of resting. Take out the rested dough from the fridge. Add the dough in the prepared caustic soda solution and then carefully scoop it out and beat the solution off.
(work with thick rubber gloves to protect your skin.) On an oven pan with a parchment paper, place the dough with spaces in between them. Sprinkle coarse salt on the top the dough. Preheat the oven to 220°C for 30 minutes. Put the dough in the oven, lower the oven temperature to 200°C and bake it for about 8 minutes, then lower to 170°C and bake it for another 7-12 minutes. Adjust the baking time according to the scones’ color. (*The numbers are for convection ovens only) Recently, I tried mixing baking soda with water to make a “baking soda solution” and baked pretzel scones! The scones were light-colored & it didn’t have the unique flavor I was looking for, so I tried making scones using caustic soda! The recipe for today’s scones is a little dangerous, but to bring out the golden brown color & the unique flavor of Laugen scones, I used caustic soda. Quite frankly, I advise you to make scones using baking soda instead of caustic soda. I simply uploaded this video to demonstrate how to make scones using caustic soda, so it would be nice to carry out this recipe with caution! For your information, the recipes for baking scones using the baking soda solution & the caustic soda solution are identical only until when you are supposed to dip the dough in the solution. After this step, the recipes are slightly different so keep that in mind! If you are curious to try out the recipe with caustic soda, just make sure you handle with caution & safety because the solution will irritate your skin! (It’ll sting :S)

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