Now turn to the pear. I'm not sure I was doing something tastier for Breakfast. Rolls literally out of this world!
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Warm up the oven to 190 degrees. Pear clean, cut out the middle.
Cut into small pieces.
Place them in a single layer on a baking sheet lined with parchment paper.
Bake them until they are slightly browned and dry to the touch, I took about 20 minutes. Let them cool completely.
Sift the flour in a bowl, mix it with the sugar, baking powder, and salt.
Add to flour mixture, softened butter and RUB into crumbs. Then add pears and chopped chocolate into small pieces.
Then add 1 egg and cream. The dough will be rough, but this is as it should be.
Generously flour the countertop and place the scone dough. With a rolling pin or with your hands (prisypaya flour) make a circle with a thickness of 1,5-2 cm, Cut the circle into 6 wedges.
Whisk the remaining egg with a pinch of salt. Grease the muffin on top and sprinkle with sugar.
Bake buns until Golden brown at 190 degrees.