Sicon
By VicentaLakin
A skank with a strong British breath is a simple snack, a quick bread for the Scots. When Sicon was born, it was a triangle, with oats as its main raw material, and today the shape of Sicon is not muddled in the traditional triangle, with flour replacing oats. They can be served with jam or cream and with good Earl tea, making the afternoon tea more beautiful and pleasant。
Recipe Recommendations
- ordinary flour 200 grams
- butter 90 grams
- milk 80ml
- white granulated sugar 50 grams
- salt 5 grams
- baking powder 5 grams
- baking soda 2 grams
- lemon juice 10ml
- eggs one
- milk fragrance
- baking
- an hour
- ordinary
Steps for Sicon
1
The milk is evenly mixed with lemonade, 15 minutes still。
2
Flour, powdered powder, small soda, salt mixed through screening。
3
Butter is not subject to room temperature soften and is cut into small pieces into mixed flour and added to white sugar。
4
The flour is mixed completely with butter by hand. The process will have to move faster, combining butter with flour without melting butter。
5
It pours slightly condensed milk into flour, lightly forming a noodle。
6
It was placed on a thin panel, crushing about 2.5 centimetres thick。
7
Cracked with molded pastry code on a tin-paper-painted grill, with a little distance between the pasta and a thumb in the middle of Sucon。
8
The surface is brushed with egg fluid, placed in a pre-heated oven at 200°, and the oven is made from about 18 minutes to the surface in gold。