Whole wheat Cheddar Scone(quan mai qie da si kang )

Whole wheat Cheddar Scone

Introduction:

"Scone is one of the most classic snacks of English afternoon tea. It is small and delicious, easy to make, and has a variety of tastes. It can be roasted and eaten at any time. It is very popular with busy cookers and picky diners. My scone - 1, mixed with the right amount of whole wheat flour in the flour - is a real "whole wheat flour" Oh! Last month, when I went home to see my parents on my birthday, my mother bought the whole wheat flour, which was milled in a small mill in the suburb. Recently, I want to make good use of it! ——The addition of whole wheat not only increases the unique aroma of wheat, but also makes the snacks more nutritious. 2. It's low in sugar, low in salt and healthy. 3. Its flavor and color mainly come from a large number of Cheddar cheese. In addition to adding it into the dough, it also sprinkles a lot on the surface. When roasted, it is not only salty and delicious, but also golden in color and dotted with a little red, which is very attractive. In this way, this scone cake is low in sugar and salt, rich in nutrition, salty and attractive, and has the same brilliant color as the sun, which is very suitable for the whole family to enjoy. The newly roasted Sikang is slightly cooled, with warm afterheat and a pot of hot tea loved by the whole family. It's full of happiness when eating and chatting

Production steps:

Step 1: slice the cheddar cheese into silk (if it is silk cheese, this step is unnecessary) for standby;

Step 2: mix the low gluten flour, whole wheat flour, baking powder, salt and sugar evenly, and then add the diced butter (butter in the refrigerated state can be used without softening);

Step 3: start, rub the butter and flour into the state of coarse corn flour;

Step 4: add cold milk and stir with a scraper;

Step 5: mix until there is no dry powder;

Step 6: add 50g cheddar cheese;

Step 7: grasp and knead into a ball;

Step 8: put the dough into the fresh-keeping bag and refrigerate for more than 1 hour;

Step 9: take out the dough and roll it into a 1.5cm thick round cake with a fresh-keeping bag;

Step 10: use the scraper to divide it into small triangular blocks, divide it into several blocks and decide for yourself;

Step 11: put the pancakes into the baking tray and brush a layer of milk evenly on the surface;

Step 12: Sprinkle appropriate amount of shredded cheddar cheese, put it into the oven preheated 180 degrees, bake it for 15 to 20 minutes until the surface is golden.

Materials required:

Low gluten flour: 150g

Whole wheat flour: 50g

Baking powder: 2 tsp

Salt free butter: 80g

Sugar: 2 tbsp

Salt: 1 / 2 teaspoon

Cold milk: 70ml

Cheddar: 50g

Milk: moderate

Note: after baking, cool slightly, and enjoy it when it is warm. It tastes the best - crisp outside and soft inside, salty and delicious!

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Quan Mai Qie Da Si Kang