Scones (salty)(si kang song bing xian xian wei )

Scones (salty)

Introduction:

"I haven't made biscuits for a long time. I usually eat sweets and buy ready-made biscuits. On a whim today, I want to have something salty. So I chose this salty "scone cake". It's not necessarily salty, because its taste is light, only a little salty. Light crisp "salty scones", I hope you will like it

Production steps:

Step 1: salty scone drop material.

Step 2: shred the cooked chicken and cut the ham into small pieces.

Step 3: put cream, flour, salt, baking powder and pepper in a bowl.

Step 4: mix them well.

Step 5: put down the chicken and ham.

Step 6: mix them evenly until they don't touch your hands.

Step 7: cover with a wet cloth and let stand for 20 minutes.

Step 8: take out and press it into a square or rectangular shape.

Step 9: about 1 cm thick.

Step 10: cut it into 1 inch wide strips.

Step 11: cut it into small squares.

Step 12: arrange evenly on the baking rack coated with cream tinfoil.

Step 13: remove the yolk from the egg and set aside.

Step 14: brush a layer of egg yolk on the surface of each biscuit.

Step 15: add a little white sesame to each biscuit.

Step 16: put into the oven that has been preheated for 10 minutes and 180 degrees, and bake for 15 minutes until cooked.

Step 17: freshly drop "scones" just out of the box.

Step 18: my taste is light, only a little salty!

Materials required:

Cream: 40

High gluten flour: 60

Low gluten flour: 60

Shredded chicken: 10g

Diced ham: 10g

Fresh milk: 70 ml

Salt: half teaspoon

Baking powder: half teaspoon

White Sesame: right amount

Black pepper: right amount

Note: the degree of the oven can be adjusted by yourself, because the size of each oven is different. So always observe when baking, so as not to scorch too much!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Si Kang Song Bing Xian Xian Wei