Dear diary day 10.
Today’s a beautiful sunny day! And just in time is my Sunscreen sponsor !!!
Dermagen – White Sun Cream. SPF 50+, PA++++, for all skin types.
It’s nice, easy to get the exact amount I want, packaging is cute, it took a little time to absorb but after that, the feeling is very soft and I am happy that the Sunscreen is not oily and gave me a very natural Subtle glow.
After getting ready and walking Dona.My day was non-stop and so exhausting.
We had over 350 people at the first location and I still had too foodies to serve, my foodies were very sweet and I was so happy to see them.
Today was also my last day with my closest coworker and friend Nozomi 😢 she is so zomi= very fast. She gave me a parting gift 🎁 I will treasure forever!!! I remember when we first started working together and how we teach each other things 🥺 she teach me Japanese and how to be a better me and I teached her weird random words and slang in English also how to wissel and latte art……… I will miss Nozomi…… I also let her know to not be a stranger and keep in touch and if she sees me randomly in the future please say hi to me 🥲🫶
Moving on to business 😭
Today I will talk about the Blueberry Lemon Scones 🍋
At Wicked Cafe&Bakery we make it all from scratch! So we start by making a large amout of butter scone dough, then we divide it into 1650g balls.
Afterwards we roll them out, making very large rectangles (72cm×55cm)
Now comes the filling! We spread 1.5 cups of lemon sugar and 1.5 cups of Blueberries, leaving a space at the top of the rectangle to add egg wash too.
When we start to roll we want to roll towards the top of the rectangle by starting at the long bottom side rolling upwards to the egg wash.
Finally we cut 12 even scones out of the roll making sure each has enough blueberries to be considered a Blueberry scone. We place the fresh scones on a large pan, then freeze, and then transfer to a box that is kept in the freezer.
To bake, we take them out, defrost them, add egg wash, then bake at 325°F for 30min. Also always double check that it’s baked all the way through each time by using a knife.
That’s all for today! Thanks for reading ~