Cheese, ham, chive, Scone(zhi shi huo tui xiang cong si kang )

Cheese, ham, chive, Scone

Introduction:

"Scone is the fast bread of Scots. Its name comes from a stone with a long history in Scotland, which is called the stone of scone. The traditional scone cake is triangular, with oats as the main material. The dough is baked in a shallow pan for pancakes. Today, flour has become the main material, and like ordinary pasta, it is baked in an oven, and its shape is no longer restricted to the traditional triangle. Europeans describe Sikang as the leading role of afternoon tea. The quality of Sikang can determine the grade of the teahouse, which can be matched with jam or cream. If it is matched with a good Earl tea, the taste and taste will be very special and charming. The day before yesterday, without making the original baking powder, I made an original yeast version according to your prescription, which was very successful. Today I decided to make a baking powder version of salty scone. P. S: because the SLR is out of power... I had to use my cell phone. The lighting and picture effect are not good ~ I'm sorry, let's make do with it ~ anyway, the steps are more important, ha ha ha ~ ~

Production steps:

Step 1: batch Set Diagram~

Step 2: add 200g wheat flour, 10g milk powder, 4G aluminum free baking powder (ordinary sweet baking powder is also available), 2G salt, 20g sugar powder (if not, use the same amount of white granulated sugar, or use a cooking machine to make sugar powder ~ no difference, drop it)

Step 3: cut the softened butter into small pieces, add flour, and slowly knead it into coarse corn powder by hand.

Step 4: beat in an egg. (try to choose a smaller one, about 30g after shelling, so as not to add soybean milk too thin later.)

Step 5: pour the diced ham, cheese slices and chopped chives (you can also use the vegetable bag in the instant noodles instead of ha ~) into the dough. Then add soybean milk (or milk or water ~) according to the water absorption of dough

Step 6: roughly knead into a ball. (don't knead it like bread for a long time to avoid gluten ~) then let it stand for 10 minutes.

Step 7: divide the dough into three equal parts. Round and flat. Cut each dough into 8 small portions~

Step 8: apply honey water. (because I've run out of egg liquid. When you add eggs in front of you, you can reserve a little whole egg liquid for coating, because after all, the color of honey water is not thick, and it's hard to have a smooth surface.)

Step 9: put it in the middle of the oven, put it on and off the fire, 185 ~ 200 degrees (adjust the temperature according to the habit of your oven at home) Bake for 15-20 minutes·

Step 10: out of the oven!!! The quantity given can be used as 24 small scones. Strong flavor of chives and cheese. It's great for breakfast with milk or soymilk~

Materials required:

Wheat flour: 200g

Salted butter: 30g

Aluminum free baking powder: 4G

Homemade soybean milk: 45ml

Cheese slice: one slice

Ham sausage: Half Root

Minced chives: right amount

Milk powder: 10g

Salt: 2G

White granulated sugar: 20g (or powdered sugar)

Note: 1, like more strong cheese flavor, you can add a few pieces of cheese, or soybean milk for pure milk. 2. Don't put too much ham in case it won't hold Of course, I like more ham. 3. You can change the ingredients as you would like to make a pizza. Add potatoes, onions, etc. also have a special flavor ~!

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: onion

Chinese PinYin : Zhi Shi Huo Tui Xiang Cong Si Kang