Cream cheese Scone

Cream cheese Scone

Introduction:

"Scone is a traditional English snack, which, if classified, should belong to the category of simple bread. However, Sikang is a kind of snack suitable for afternoon tea. It's wonderful with a cup of black tea. The original shape of scone is triangle. Roll out the dough, cut it into triangle shape and bake it in the oven. Later, Sikang's taste continued to develop and improve, and its shape was no longer a simple triangle. It could be made into round, square or even lace shapes. "

Production steps:

Step 1: get the materials ready.

Step 2: sift the flour, baking powder and sugar.

Step 3: soften the cream cheese, put it in the flour and rub it into crumbs. Dip the butter in flour, cut into small pieces, put them in the flour and rub them into crumbs.

Step 4: add a little milk, mix until dry powder, knead into a ball (do not knead repeatedly).

Step 5: roll out the dough, fold it a few times and press it into 2cm thick.

Step 6: press out the mold. I still use the moon cake mold.

Step 7: coat the surface with egg liquid, 180 degrees, middle layer, bake for 15-20 minutes.

Step 8: bake out.

Materials required:

High flour: 100g

Low powder: 100g

Cream cheese: 120g

Sugar: 60g

Butter: 60g

Baking powder: 1.5 teaspoon

Note: can spread jam in the middle, cheese to eat, eat empty is also very good. The taste is loose, not hard. The newly baked Sikang tea, with a pot of English black tea, is a simple and petty bourgeois family afternoon tea.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: milk flavor