These days the business sister is cleaning her shelves, and then my table is inexplicably more than a few things:
Looking at this navel cake, although the time is a little long, but it finally stuck the shelf life, so I immediately took it apart and gave it to everyone to eat.
When I ate it, I inexplicably felt very familiar, squinted my eyes and thought for a while
Well, it turned out to be similar to the Skan honey juice I made the other day:
Ice cheese scone
This Scone in the Little Red Book from summer fire to winter, as a Scone enthusiast, seeing so many people calling for it, my heart is extremely excited, decided to add another fire to it ~ ~
It is really not embarrassing to blow, many people say that Si Kang Gan is definitely not suitable for the method, today this method is crispy and soft and fragrant, even eating two you will not feel dry.
I made two flavors this time: purple potato orange osmanthus and cheese lemon blueberry.
The combination of haze purple and milk yellow is also very good-looking, the taste is also very fresh, the orange osmanthus is full of mouth after eating, the lemon blueberry brings the stimulation of the tip of the tongue, "唰" can make people's eyes glow ~
Recently, some private houses are selling it as a gift box, in fact, I recommend that you do it yourself to try.
Because it is eaten hot, at room temperature, and refrigerated, it will have a different flavor, and it is worth everyone to taste
>>> time <<<
45min
>>> cooking utensils <<<
Oven, refrigerator
>>> cooking food <<<
Base dough:
Low gluten flour 160g / baking powder 6g
Caster sugar 40g / butter 40g
Light cream 50g / egg mixture 20g
Purple potato orange flavor:
Purple potato powder 5g / powdered sugar 10g
Osmanthus 2g / diced orange 10g
Cream cheese 75g
Lemon cheese blueberry:
Lemon crushed 2g / cheese powder 5g
Cream cheese 75g / powdered sugar 10g
Blueberry sauce 15-20g / fresh blueberries to taste
>>> manufacturing process <<<
1: Make purple potato dough first: put 80g of low gluten flour, 3g of baking powder, 20g of caster sugar, 5g of purple potato flour in a bowl, and mix slightly
Add 20g of refrigerated butter, knead well, add 10g of egg mixture, 25g of light cream, mix into a ball and refrigerate for 30-60 minutes
2, then make lemon cheese dough: put 80g of low gluten flour, 3g of baking powder, 20g of caster sugar, 2g of lemon crushed, 5g cheese powder in a bowl, mix slightly
Add 20g of refrigerated butter, knead well, add 10g of egg mixture, 25g of light cream, mix into a ball and refrigerate for 30-60 minutes
3, next make the filling: 150g of cream cheese is divided into two equal parts, one is added 10g of powdered sugar, 10g of diced orange and 2g of osmanthus and stir well, put into the flower bag for later
Add 15g of blueberry sauce to the other serving, stir well and add to the garg
4: Refrigerate the dough, divide it into 45g of small dough, and make a small bowl by hand
The purple potatoes are squeezed into the orange osmanthus flavor filling, and the lemon cheese is squeezed into the blueberry filling, and after squeezing, slightly close the top mouth. Just decorate the surface with osmanthus flowers and fresh blueberries (it will burst when baked!). ）
Place in a preheated oven, heat up and down at 180°C, bake for 20min
The finished cheese blueberry scone is very similar to the special color of the navel cake; everything is open, the juice of the blueberries flows slowly, and there is a feeling of bursting pulp.
The crispy outer skin and the inside are smooth, and it does not feel dry at all, and with the silky blueberry cheese, the sweet and sour is not even greasy to eat a few.
Osmanthus flowers dotted on the top of the purple potato Sikang, inexplicably have a colorful feeling of falling, a bite open, the middle of the colorful purple, especially meaningful.
Scone itself is crispy on the outside and soft on the inside, plus smooth cream cheese, the taste is so beautiful that the tongue is knotted.
The aroma of osmanthus flowers, the freshness of orange peel, and the double milk fragrance blessing are really who eats who loves!
At the end of each year, I watch the business sister clean up the shelves, which really makes me feel refreshed
But not just because I'm happy to share a piece of the pie, but I like the process of breaking away, and I also like to watch others break up!
Clean up the shelves full of shelves, fill them up again in the coming year, repeat the past, and the process is also healing and fulfilling
Tips：
1. You can tune out your favorite flavor according to the basic dough!
2, after doing a good job can be sealed individually, refrigerated, 3-5 days to eat!