Scones
By VicentaLakin
The scones are a small snack for the traditional English afternoon tea, which is said to be no real tea without scones. It's kind of eccentric, and it seems to me that the production of scones is a bit high-end and difficult, but it is not. The scones are so simple, they don't have to be an egg, they don't have to be buttered, they'll be powdered, they'll be milked, they'll be roasted in the oven, they'll be scones, they'll be lighted, they'll be easy enough to be made by children of the age. Some adjustments to the formula for basic scones can be made with a variety of tastes, such as red tea, coffee. It's both a delicious snack and a little snack for the baby. Succon thinks that there's a bit of monotonous or even a little dry, so it's usually accompanied by cream or jam, which adds to the wetness, while also enriching the taste, and another pot of fruit tea or coffee is a beautiful tea. Although we do not have that much cleavage, we add a sense of ceremonialism to our lives, and this day is also a bit delicate。
Recipe Recommendations
- Arowana low-gluten wheat flour 150 grams
- butter 40 grams
- whole egg liquid
- milk 20 grams
- Aluminum-free baking powder 1 tsp
- fine sugar 20 grams
- salt 1/2 tsp of
- sweetening
- baking
- half an hour
- ordinary
Steps for Scones
1
(b) Material ready: Sicon belongs to the cookie class, so it uses low-banded flour; aluminum-free powder is used to make it loose; eggs with a shell called approximately 65 grams, but not in the case of butter, without softening
2
(b) First, the low-banded flour is called re-entry into the bowl, then the non-aluminium bubble is powdered, fine sugar, salt is mixed into the bowl and evenly balanced
3
(b) Baking with a glove to powder the butter block with a hand scratch into a fine granular form, which fully mixes butter with powder
4
(a) To mix milk and eggs into a bowl, to disperse with chopsticks, to leave some 10 grams behind for brushing on the surface and to pour the rest into the powder
5
Scramble from the middle with a spoon, then gradually expand into the outer circle, and then grab it with your hand, and don't rub it, and then grab it with your finger to the dry powder
6
(b) Wrap the face with a protective film, press it in thick form and freeze it in the fridge for 30 minutes; say a little trick: the skin is too thin to bind together and can be covered with a large skin bag, which can be used without opening, so that the inside of the bag is still clean and food is not affected
7
(b) To remove frozen and well-received noodles, which at that time have already swelled slightly because of the use of powdered bubbles; and to place them on the lasagna, where they are then covered with previously used skin bags, which are made into large pieces of approximately 1.5 cm thick, with sticks
8
Cakes are carved out of a 5-cm-diameter cookie mold; the rest of the face is re-organised, thick, and the cake is carved out
9
A total of nine cakes were made, and 10 minutes later the surface was still covered with egg milk fluid previously reserved; the oven could also preheated at 180 degrees
10
The oven with the scones on it was sent to the middle of the pre-heated oven; the fire on the oven I used was out of control, so I took 180 degrees and 20 minutes; if it was a large oven and the upper and lower tube was able to control the temperature alone, it could go up 180 degrees, down 160 degrees, about 25 minutes. Once baked, the oven can be moved to the dryer, or it can be laid directly on the grill, with jam or light cream, or sour milk。
11
The fragrance of scones. Women and children like itScones Make Tips
1. A scone must be made with low-banded flour, which has a loose taste; no more with medium-banded flour or high-banded flour; 2. There is no mold that can be cut into small blocks; the cake is not too thin, and some thickness is necessary to highlight its characteristics; 3. The timing and temperature of the bakery are adjusted by the reality of the oven and the size of the scones