Cream cheese Scone(nai you nai lao si kang )

Cream cheese Scone

Introduction:

"Scones are English fast bread. Traditional scones are shaped into triangles, with oats as the main material, and the dough is baked in a shallow pan for pancakes. Now, flour has become the main material, and like ordinary pasta, it is baked in an oven, and its shape is no longer the same triangle. It can be made into various shapes, such as round, square or diamond. Scones can be made sweet or salty. Besides breakfast, they can also be used as snacks. The above is provided by Baidu Encyclopedia. This cheese scone can be eaten with jam, but I think it's good to eat it empty. The taste of puffy and mellow cheese is creamy and puffy. The simple and quick way of making Sikang as a snack for breakfast and afternoon tea is very popular. Of course, in this spring season, it is also very popular as a snack for outdoor outings. "

Production steps:

Step 1: get all the ingredients ready

Step 2: sift the flour, baking powder and sugar.

Step 3: soften the cream cheese and put it in the flour.

Step 4: rub into scraps

Step 5: cut the butter into small cubes, put them in the flour and rub them into crumbs.

Step 6: add a little milk, mix until dry powder, knead into a ball.

Step 7: spread thin flour on the table, roll out the dough, fold it several times, press it into 2cm thick, and press it out with a mold.

Step 8: coat the surface with egg liquid, 180 degrees, middle layer, bake for 15-20 minutes.

Step 9: out of the oven to cool, bagged preservation

Materials required:

Low gluten flour: 200g

Cream cheese: 120g

Butter: 60g

Milk: 60g

Sugar: 60g

Baking powder: 7g

Note: don't knead the dough after it's formed. You can avoid gluten by pressing it up and down. Milk should be added little by little so that it can be absorbed by the dough and help to form a dough

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Nai You Nai Lao Si Kang