Scone: afternoon tea, western style(si kang bing xia wu cha xi dian )

Scone: afternoon tea, western style

Introduction:

"I used to walk through shopping malls and see a lot of cute little cake models and tarts. I can't help buying them, and I can't use them several times. Just as the so-called new mudhut, three day incense, has been lying quietly in the drawer for a long time. Recently, I started baking again. I learned "teacher Meng's afternoon tea" and tried some of her snacks. It's very good. This time, I used her recipe to make original Sikang. This time, my Sikang model came in handy. "

Production steps:

Step 1: put the flour in a large bowl, add baking powder, sugar and salt, and stir well with a rubber stick;

Step 2: add butter, and then knead into large grains of rice by hand;

Step 3: pour in an egg and milk, gradually transfer the flour from the side of the bowl to the inside, mix well to form a dough, and put it on the bowl with oil;

Step 4: wrap a layer of film paper on the bowl surface and put it in the refrigerator for 30 minutes or a little longer;

Step 5: sprinkle some flour on the chopping board, roll the dough into 1.5cm thick dough pieces with a straight rolling pin, and press the dough blanks with a 5-6cm diameter scomb mold. If you don't have a special scomb mold friend, you can also use a shape Cookie Mold to press the shape you like, or you can use a knife to cut the dough blanks into triangles or squares directly;

Step 6: coat the surface with egg liquid, relax for 10 minutes, put it into the preheated oven, bake it with bake 350-375 ° f (about 180 ° C) for about 25 minutes until the surface is golden.

Materials required:

Low gluten flour: 150g

Baking powder: 1 tsp

Fine granulated sugar: 20g

Salt: 1 / 2 tsp

Salt free cream: 40g

Milk: 20g

Whole egg: 1

Salad oil: right amount

Note: first, do not stir the flour too long, so that the flour will not be gluten, and it will not be loose enough; second, Sikang should have a certain thickness, otherwise it will be too crisp, and the degree of looseness will be greatly reduced; third, cut Sikang horizontally and half, and spread jam, which is very delicious. I especially promote Korean pomelo honey, which can not only make tea, but also clip bread, Sikang cake, and first-class stick.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Si Kang Bing Xia Wu Cha Xi Dian