【プレーンスコーン】パティシエが教える失敗しない Plain Scone

I make rich, milky plain scones.

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Equipment and ingredients I use: ・Yotsuba Dairy
Yotsuba Dairy Hokkaido Yotsuba Butter, salt-free 450g
　https://amzn.to/3tFApSx

Morinaga Skim Milk 175g
　https://amzn.to/39t8UDy

Begance Casonade / 200g
　https://amzn.to/3kFoezk

SELMALAND GERLAND Salt (granulated) 1kg
　https://amzn.to/37Zapt3

0:00 Chop the flour and butter
2:02 Combine liquids
2:42 Knead the dough
5:04 Divide and shape
5:49 Bake in oven
6:31 Eat
8:51 Recipe

Ingredients
[Plain Scone]
For 14 scones
300 g flour
11 g baking powder
24 g skim milk
140 g unsalted butter
100 g whole egg
40 g milk
60g cassonade
3g sea salt from Guerande, France


Ishikawa's wish list
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It is a matter of course that patissiers make delicious and beautiful cakes.
However, I believe that nothing can compare to a cake made for a loved one with a lot of feeling.
I will teach you how to make cakes for your loved ones without making any mistakes.

After training as a patissier at Hotel New Otani for 8 years, I have worked as a chef patissier, factory manager, vocational school instructor, contest grand prize winner, product planning, branding, etc. Based on the various experiences I have gained in my 29 years as a patissier He is a patissier who teaches how to make sweets.
He worked as a chef patissier at "Gramaudie's", a macaron brand in Kobe, for 5 and a half years before retiring in October 2018. I started working as a freelance patissier in October 2018.
Currently, I work as an advisor for companies to improve management, product development, etc., assist in store development, hold seminars, etc. I will be returning to Okinawa in March 2021.
In March 2021, he opened GOLDWELL in Naha, Okinawa.
Loves architecture and dancing in the gym (taking a break).

Chef Patissier Masayoshi Ishikawa, President of Pierapierre Co.
https://pierreapierre.com/

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BLOG Sweets that don't fail, taught by a patissier
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