Scone (si kang )

Scone

Introduction:

Production steps:

Step 1: soften the butter at room temperature and beat with sugar and salt until white.

Step 2: add egg and milk to mix, then add the sifted flour and dough, put in the cold room for 1 hour.

Step 3: take out the dough and roll it into thick crust, cut it into round shape with available tools, and brush with egg liquid.

Step 4: preheat the oven 180 degrees, bake in the middle layer for about 15 minutes, remove the golden surface.

Materials required:

GAOJIN powder: 83g

Low gluten powder: 83g

Butter: 50g

Sugar: 45g

Egg: 1 (65g)

Salt: 1g

Milk: 48g

Baking powder: 6 g

Egg liquid: a little (brush the surface)

Wolfberry: a little (brush the surface)

Note: raisins or cranberries are also available

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: Original

Chinese PinYin : Si Kang