Butter cheese scon
By VicentaLakin
SCONE IS A TRADITIONAL BRITISH SNACK WHICH, IF CLASSIFIED, SHOULD FALL INTO THE CATEGORY OF SIMPLE BREAD. SIKANG'S ORIGINAL SHAPE IS A TRIANGLE. SUBSEQUENTLY, THE SCAFFOLDING HAS EVOLVED AND IMPROVED, AND THE SHAPES ARE NO LONGER SIMPLE TRIANGLES, WHICH CAN BE SHAPED INTO CIRCLES, SQUARES AND EVEN BOUQUETS. CHEESE SCONE IS A SNACK FOR TEA. IT'S EASY TO EAT WITH JAM OR CHEESE AND A CUP OF TEA
Recipe Recommendations
- low-gluten flour 200g
- cheese 120g
- sugar 60g
- butter 60g
- milk 30ML
- baking powder 7g
- whole egg liquid appropriate amount
- milk fragrance
- baking
- three-quarters of an hour
- simple
Steps for Butter cheese scon
1
Low powder mixed with powdered powder
2
Sift the powder into the basin
3
Add soft cream cheese
4
Add appropriate sugar
5
It's a perfect mix of cheese and flour
6
Add softened butter
7
♪ When the bouquets ♪
8
The milk is pouring into the noodles three times slowly
9
♪ With a nice face ♪
10
The noodles don't overstretched, so they don't overwhelm the finished product
11
I'll just fold it over and over again
12
WITH A CANE, THE FACE IS TURNED INTO A 1.5-CM THICK FACE, AND WITH A MOLD, IT'S CUT INTO ALL KINDS OF BEAUTIFUL FACE SHAPES
13
Put it in the kettle on the tarp
14
Put a full egg fluid on the surface
15
Put it in the middle of a pre-heated oven at 180 degrees, bake it up and down for about 15-20 minutes. Division Kang