Walnut bacon Scone(he tao pei gen si kang )

Walnut bacon Scone

Introduction:

"There was still a little cream left in the egg tart yesterday. It didn't need to be broken, so I thought of making this scone. Because my son likes salty food, he made a salty Sikang. Change the milk to light cream, increase the flavor of milk, plus the perfect combination of walnut and bacon, it's really delicious

Production steps:

Step 1: cut the butter into cubes, thaw it in microwave oven or soften it at room temperature. (I think it's more convenient to thaw it in microwave oven, but pay attention to the time when thawing, don't thaw the butter. Butter doesn't soften at all except when it's hot

Step 2: sift in the low flour and baking powder, and rub the flour and butter evenly by hand.

Step 3: add cream, salt and sugar and mix well

Step 4: add the egg and mix well

Step 5: dice the bacon and mix well

Step 6: microwave the walnuts

Step 7: break the walnuts and mix well

Step 8: put the dough in the middle of two plastic films and roll it with a rolling pin

Step 9: put in the baking pan (put a layer of oil on the baking pan first), cut into pieces with a knife, put in the middle of the oven and bake at 200 ℃ for 20 minutes.

Step 10: the crispy and fragrant Sikang is out of the oven. I roll it a little thin, so the baked Sikang becomes crispy and crisp. If you like the crisp outside and the tender inside, you can roll the dough a little thicker.

Materials required:

Low powder: 170g

Egg: 1

Cream: 50g

Walnut: 50g

Bacon: two

Butter: 70g

Salt: half a teaspoon

Sugar: 1 teaspoon

Baking powder: 1 / 6 spoon

Note: the batter is soft, you can roll it out in the middle of the plastic film, so it won't stick. If you have scallion, you can put some scallion to make it more fragrant.

Production difficulty: unknown

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : He Tao Pei Gen Si Kang