Scone is the Scots 'quick bread. Its name is the place where the Scottish royal family was crowned. It has a long history and is known as the Stone of Scone or the Stone of Destiny.
Scones can be made into sweet or salty flavors. In addition to being used as breakfast, they can also be used as snacks.
Rose Sikang
By WillaMayert
Recipe Recommendations
- dried rose 10 grams
- milk 125 grams
- low-gluten flour 250 grams
- yeast 6 grams
- butter 70 grams
- sugar 60 grams
- egg yolk a little
Steps for Rose Sikang
1
Ingredients: 10 g dried roses, 125 g milk, 250 g low-gluten flour, 6 g yeast, 70 g butter, 60 g sugar, a little egg yolk (for brushing the surface)
2
Dissolve the yeast in warm milk and let stand for 5 minutes.
3
Cut the butter into small pieces.
4
Sift the low-gluten flour and pour into a bowl. Add butter and sugar.
5
Rub butter in flour by hand until fine crumbs.
6
Add dried roses to the flour.
7
Process into finely divided pieces and mix with flour for later use.
8
Add yeast water in portions to the flour bowl and mix well.
9
Gently knead the dough until the surface is shiny. (Don't rub it too much to avoid the muscles coming out)
10
Use a rolling pin to roll out the later dough sheet, which is about 1.5-2cm thick.
11
Cut into triangles, or cut with a small cookie die.
12
Place tin foil on the baking sheet, place the cut pieces on the baking sheet, and brush with egg yolk liquid.
13
Preheat the oven to 180 degrees, middle layer, 15 minutes.