[star scone cake](xing xing si kang bing )

[star scone cake]

Introduction:

"This Sikang cake is learned from Mr. Meng's afternoon tea. It's simple and easy to make. You can also try it! Take a look at the pictures below. Do you think the surface is not glossy enough? Because I omitted the last step of brushing egg liquid. I don't want to beat another egg. Hehe, are you lazy? The overall taste is not affected. In such hot weather, scones are easier to store than cakes and bread. It's true! "

Production steps:

Step 1: mix the flour, baking powder, sugar and salt, put them on the workbench, and mix them evenly with a spoon.

Step 2: put the salt free cream in the powder pile of method 1, and press it into granules with a spoon.

Step 3: form a powder wall, pour the mixed liquid of whole egg and milk directly into it, and then slowly pull the flour inside with a spoon to cover the liquid.

Step 4: mix the dry and wet materials with hands and spoon, and aggregate the loose materials into a ball by cutting, mixing and folding.

Step 5: pack the dough in the plastic film and refrigerate for more than 30 minutes.

Step 6: roll the dough into 1.5cm flakes.

Step 7: press out your favorite shape with the mold and let it relax at room temperature for 10 minutes.

Step 8: brush the egg liquid on the surface, put it into the preheated oven, and bake for about 25 minutes at 180 ℃ and 160 ℃. In this step, I made a change. I didn't brush the egg liquid, so I didn't want to beat another egg. In addition, the shape I pressed was relatively small, and the baking time needed to be reduced. Mr. Meng made eight round cakes. The temperature I used was 150 ℃ for 20 minutes. My oven couldn't be turned on and off. The finished product was still brushed with egg liquid. The surface would look better. I won't be lazy in the future.

Materials required:

Low gluten flour: 150g

Whole egg: one

Milk: 20g

Baking powder: 1 tsp

Salt: half a teaspoon

Salt free cream: 40g

Sugar: 20g

Note: warm tips: 1. Scone cake should have thickness and taste. 2. Cut the scone cake into two pieces, then spread cream or jam, which is suitable for larger scones. 3. When heating, you can bake at 150 ℃ for about 10 minutes, depending on your oven. Preparation: 1. After the salt free cream is weighed, put it into the refrigerator to keep solid. 2. Mix the whole egg and milk in the same container. 3. Prepare the mold shape you like.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xing Xing Si Kang Bing