Wouldn't you love to have afternoon tea to relax? Teach you to make your own lady-like British afternoon tea scone cake without spending a lot of money. Scone cake, also known as English muffins, tastes between biscuits and muffins, bites soft and has a flour aroma, and found that everyone likes to be full of rich milk aroma, baked after the skin is crisp, the inside of the soft taste of Scone.
The jam method is actually quite simple, and the sweetness part can also be increased or decreased by yourself. When making jam, you can choose your favorite fruit, put it in the pot and add patience and slow boiling and stirring, remember to fish out the surface scum during the process, so as not to affect the taste.
Every time the weather was bad, I would especially want to eat Si Kang, want to eat such a hot, golden and crispy, fluffy and smooth snack, and the more it was chewed, the more fragrant it was, it was easy to help you relax in the quiet chewing, at that time I liked the simplest taste, adding more sea salt and walnuts to the dough, it was very satisfying. Today's addition of authentic English car cheese gives the basic salty Skan a deep, fermented milk aroma that is intensely scented with cheese, cream and garlic under the heat.
I originally loved to eat scones (also known as English muffins), after going to the UK, I like to eat scones, originally there are some bakeries near my home that are also good, but since eating local scones in the UK, I have not accepted the products of those bakeries.
Because I want to eat Scone cake, but I did not find a qualified Scone cake, so I simply learned to make it myself, and these two days began to try to make Scone cake, after two efforts and three improvements, I came up with a recipe that I think is still good, you can refer to it.
Ingredients: 360g of regular flour, 2 tsp of baking powder, 8g (5g) of sea salt (table salt), 1/2 tbsp of dried parsley/shallot, 1/2 tsp of garlic powder, 1/8 tsp of black pepper, 170g of unsalted cream, 140g of cheddar, 190ml of whole milk± 10g, 1 large spoon of brushed eggs (or heavy cream).
1: In a large bowl, pour in flour, baking powder, salt and garlic powder and mix well. (If you are using table salt, reduce the amount.) Remove the cold cream from the freezer, cut into chunks and add to the flour bowl. Use a blender or fork, or the tips of your cold fingers to crush the cream and mix well with the powder to form a coarse silty paste.
2: Add cheda cheese strips, dried parsley and black pepper, pour in the ice milk, fold and mix well with a spatula, mix with your hands roughly together to form a fluffy ball, avoid excessive stirring. Place in a plastic bag and refrigerate for 30 minutes or overnight. (Refrigerating slack dough helps loosen the taste.) ）
3: Sprinkle a small amount of flour on the board, put the dough, and use your hands to slightly tidy up. Flatten into a dough sheet about 2 cm thick. (Keep your hands dry with powder and avoid evaporating too early due to the temperature of your hands.) It can be cut with a biscuit die about 6 cm in diameter, or measured to cut into a square. (The rest of the scraps are pressed, don't waste it, the loose texture will be almost bad, but the taste is good.) Brush the top with cream or egg mixture or milk. (In order to color it well, brush whatever you have at hand.) Bake at 200°C for 25 minutes until the color is satisfactory, the flavor is good and crispy, the texture is fine, and the mouth is cheese and garlic.
Uncle tips
1, with ambassador brand unsalted butter, this is very affecting the taste, no mold, just roll the dough round and then flatten a little, so baked out very ugly.
2, roasting 180 degrees is not enough, because with unsalted butter so add a little salt, but the salt taste becomes a little heavy.
3, I began to bake, in addition to being fun, but also because I am gluttonous, and I want to eat less than heavy, so I study the use of relatively less fat ingredients and less amounts of sugar, butter, to create the same good taste.