Scone (si kang bing )

Scone

Introduction:

"Scone is the Scotsman's quick bread. Its name comes from the place where the Scottish Royal family was crowned, a long-standing stone known as stone of scone or stone of destiny."

Production steps:

Step 1: cut the cream into small pieces, knead with flour to form an egg yellow powder, then add sugar powder, baking powder and salt, and mix well.

Step 2: add eggs, milk and animal cream and knead them into a ball (dig a wall in the middle of the flour, put the wet material in it, let the flour absorb the water, and then knead it. It's not easy to get sticky by hand)

Step 3: mix the blackcurrants into the dough evenly, then cover with plastic wrap and relax for 30 minutes.

Step 4: make the dough stick 2 cm thick, print out the different dough with the model, put it on the baking tray, brush the surface with egg juice, and then relax for 15 minutes.

Step 5: bake at 190 ℃ for 15 minutes.

Step 6: taste: soft, creamy, with black currant fruit flavor. After eating, there is a light sweet taste in the mouth.

Materials required:

Low gluten flour: 294g

Baking powder: 7g

Powdered sugar: 25g

Salt: 2G

Cream: 75g

Egg: 4G (1 not too big)

Milk: 25g

Animal fresh cream: 18g

Black currant: 13g

Note: mix the dough well and form a smooth surface. Don't knead the dough for a long time, it will make the dough gluten and affect the taste. Blackcurrant is easy to scorch. It must be wrapped in the dough, or it won't have a little bitter taste.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: Original

Chinese PinYin : Si Kang Bing