Slightly Coarse and Rugged Scones & Mysterious Mont Blanc (?) Once Again...
Lately (perhaps because I'm busy with the chestnut festival?), I feel like I've been baking scones in normal operating mode without much experimentation. However, this time they turned out a bit coarse and rugged. Perhaps because there was too much moisture, they tended to spread out a bit to the sides. If I let my guard down, this happens immediately. One must not underestimate scones.
The accompaniments were (since my Caspian Sea yogurt was freshly cultured and produced a lot of whey) coconut milk powder dissolved in whey (boiled for H5N1 safety), jujube jam (newly made), and red shiso juice extract? thickened with chia seeds. I made the red shiso juice extract a while ago when I bought some ears of shiso, but I've been drinking it less since it got colder. I need to use it up soon, but I was thinking
if I drink it warm, the ascorbic acid will... (I have to use it at room temperature), so I thought of using it instead of jam. I also have a lot of chia seeds in stock, so it's perfect. I think I'll use it for a while.
Now, for the final spurt of the chestnut festival with the little remaining chestnut paste. Yesterday's mysterious Mont Blanc was delicious, so I was thinking of making a Mont Blanc again. But it would be boring to make the same thing... so I ended up making something that amplified the mystery even further.
I realized that it's best to use chestnuts sweetened with just chestnuts (without mixing them with other strong-flavored ingredients), so I just mixed the chestnut cream with beet sugar (this time I didn't even add coconut milk powder; it goes well with coconut milk powder, but I've always used them together. Sometimes it's nice to have a different form). Also, since I learned that if you bring out the chestnut flavor sufficiently, the chestnut won't disappear even when combined with other ingredients, I dared to use black sesame, which has a strong aroma, for the base (I love adventure).
The result was, as expected, black sesame is strong! lol
But I could still enjoy the chestnut amidst the nuttiness, so it was quite good. However, I thought that at the very least, this is not a Mont Blanc. Chestnut oyaki? ...What is it... It's a mysterious sweet after all.
Well, even so, even if it's not photogenic, it's fine as long as it's delicious and enjoyable. It's just an everyday sweet, after all.
I spread the remaining chestnut cream on cake and ate it. Yesterday, I prepared it more carefully, so there was only a little bit left. It seems I've learned a little.