Scallion cheese Scone(xiang cong nai lao si kang bing )

Scallion cheese Scone

Introduction:

"Scones are English afternoon refreshments between bread and biscuits. On a sunny afternoon, I make a cup of black tea and have a piece of Sikang. There is melodious music all around, not to mention how pleasant it is. To be honest, if I hadn't entered the food circle, I didn't know there was such a snack. Gourmet has made my life brilliant and colorful. "

Production steps:

Step 1: raw material map, low powder, baking powder, sugar, salt together.

Step 2: after the butter is cut into small pieces to soften, add the sifted flour and mix the flour by kneading. Slowly, excessive kneading will make the flour gluten and affect the taste. Knead into a shape similar to coarse corn powder.

Step 3: then add in, chopped chives and cheese, mix well, do not over pinch.

Step 4: slowly add milk, mix well, do not over pinch.

Step 5: gently knead into smooth dough, wrap it with plastic wrap and refrigerate for a while to facilitate shaping.

Step 6: sprinkle a little dry powder on the table, roll the dough into 1cm thick, and use the mold to carve the shape you want.

Step 7: place one by one into the baking tray covered with tinfoil.

Step 8: brush a layer of egg liquid, preheat the oven at 200 degrees, bake in the middle layer for 18 minutes, and the surface is golden.

Step 9: baked product.

Materials required:

Low powder: 250g

Baking powder: 15g

Cheese: 50g

Minced chives: 15g

Milk: 100g

Butter: 90g

Sugar: 15g

Salt: 3 G

Note: 1. The amount of salt should be increased or decreased according to the saltiness of cheese. 2. Remember not to pinch too much to avoid gluten in flour.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Xiang Cong Nai Lao Si Kang Bing