Bread Janggeum_Whole Wheat Scone

Name: Bread Janggeum_Whole Wheat Scone
Total time: 50 min
Yield: 659 g
Ingredients: Allulose powder 70 g; Cocoa mass 44 g; Unsalted butter 145 g; Whole wheat flour 400 g

Cook 50 min Difficulty HARD 2,785 kcal

#Low sugar #Vegan #Low carb

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Ingredients

Main ingredients

Allulose powder 70 g
Cocoa mass 44 g
Unsalted butter 145 g
Whole wheat flour 400 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 364.76 g 48%

Protein 69.45 g 9%

Fat 143.1 g 43%

Serving size 659g

Cooking steps

1

Mix the dry ingredients
2

Cut in the butter while mixing
3

Chill in freezer for 40 minutes
4

Bake in oven at 170°C for 20 minutes

Bread Janggeum_Whole Wheat Scone

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