Cheese Scones (zhi shi si kang )

Cheese Scones

Introduction:

"Today, after cleaning the refrigerator, I remember that a piece of mozzarella cheese has been left in the corner. I don't think I have much time. I'd better use a little to make scone. When my daughter is hungry after school, the baking time will be just right."

Production steps:

Step 1: first cut the butter into small cubes, then cut the mozzarella cheese, then add sugar, then add baking powder and baking powder.

Step 2: make this dry and wet granule to add milk, and then add eggs according to the dry and wet conditions. In fact, I use my hand to grasp it. The cutting board is too slow. If I use my hand, the dough can be controlled more accurately, either dry or wet.

Step 3: after mixing the dough, I forgot to take a picture. I rolled out a square dough about 3cm on the baking tray, put the baking tray and the dough into the refrigerator freezer, freeze it for 10 minutes, take it out, cut it into pieces, and then brush the egg liquid. In this picture, I took a picture from outside the oven.

Step 4: preheat the oven at 190 degrees and bake in the middle for 17 minutes. After baking, the scone is so crisp that it will be broken if it is strong.

Step 5: because there are salt and cheese, it tastes sweet with a little salty and a strong smell of Ganoderma. It's very crispy, and it's the highlight I like about scone.

Materials required:

Autogenous powder: 200g

Powdered sugar: 3 teaspoons

Salt: 1g

Mozzarella cheese: 15g

Butter: 50g

Baking powder: 2G

Egg: 1

Milk: 10g

Note: because today's powder is self-made, so you don't need to put too much baking powder. If you change it to low powder, you can put about 4 to 5 grams.

Production difficulty: unknown

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Zhi Shi Si Kang