Chive cheese scone full of exotic fragrance(chong man yi yu xiang fen de xiang cong zhi shi si kang )

Chive cheese scone full of exotic fragrance

Introduction:

"One of the scones is quick bread. Its name comes from the place where the Scottish Royal family was crowned, a stone with a long history and known as stone of scone or stone of destiny. Traditional scones are shaped into triangles, with oats as the main material, and 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 the same triangle. It can be made into various shapes, such as round, square or diamond. Scones can be made sweet or salty. Besides breakfast, they can also be used as snacks. There are many cheese bars and fresh frozen chives at home, and the combination of cheese and chives is also a fixed delicious match, so Huaer made this chives cheese scone

Production steps:

Step 1: flour. It's OK to use ordinary flour here. The butter needs to be softened a little, and it's easy to poke out the hole with your fingers.

Step 2: use cream cheese or cheese slices that can be bought in the supermarket. If you don't have milk powder, don't put it.

Step 3: 67 grams of butter, because this is salty flavor, so you can use salty butter. If it's salt free butter, add salt.

Step 4: mix milk powder and baking powder, sift with flour, add to softened butter, add 3 g salt and 20 g Sugar. Now it's hand-made. Start rubbing the mixture slowly with your hands. You can wear disposable gloves, but if you have to rub it with your hands, you can't make it with a toaster. The key is to let the heat of the palm soften the butter slowly, and let all kinds of raw materials slowly mix together to become crumbs. This process takes about 7-8 minutes.

Step 5: then cut 3 pieces of cheese into small pieces. I used 15 grams of chives. If I like to eat, I can add 20 grams, but not more. Because there is more water, it is difficult to shape.

Step 6: put the cheese slices and chives into the basin, and continue to knead with hands until they are well mixed. In this process, you can continuously smell the fragrance released by butter and cheese, and mixed with the flavor of chives, which is quite good.

Step 7: break up an egg, add 70 grams of water, pour it into the basin, mix it gently with a scraper, don't mix it too much without flour, otherwise the gluten will affect the taste, especially when it's baked, so don't mix it too much.

Step 8: the batter is very sticky. Put a plastic film or bag on the baking pan, pour the batter in, smooth it slightly, cover it and refrigerate for half an hour.

Step 9: Sikang can buy a fixed mold, or use a scraper to make triangle, circle and semicircle. The batter after refrigeration is also sticky. It's better to pad a fresh-keeping bag to fix and reshape, so as not to make the batter on the silicone pad difficult to take care of.

Step 10: coat the surface with an egg yolk and put it on a baking tray with oil paper. Preheat the oven 180 degrees for 20 minutes. Out of the oven, the surface of scone is slightly cracked, with golden color and rich aroma of cheese and chives. It's salty and delicious. It's soft even when it's cool. It can also be heated in the microwave oven for 20 seconds to restore the fluffy taste immediately.

Materials required:

Low gluten flour: 200g

Butter: 67g

Cheese slices: 3 slices

Sugar: 20g

Salt: 3 G

Chives: 15g

Water: 70g

Baking powder: 6 g

Milk powder: 10g

Eggs: 2 (one of the yolks on the surface)

Note: the baked Sikang cake is different from other cakes. It's the most fragrant when it's hot. It has strong milk flavor and scallion flavor. The salty taste won't feel greasy. It's a great afternoon tea with a cup of hot coffee or black tea!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: onion

Chinese PinYin : Chong Man Yi Yu Xiang Fen De Xiang Cong Zhi Shi Si Kang