English tea -- Sikang

English tea -- Sikang

Introduction:

"Scones, which originated in England, can be easily made without fermentation, so they are called instant bread. The baked scone is spread with jam and eaten with tea, which is the British tea. The baked scones are crispy, and after a day or two the taste becomes soft

Production steps:

Materials required:

High gluten flour: 50g

Low gluten flour: 150g

Butter: 100g

Sugar: one teaspoon

Salt: 1 / 2 teaspoon

Baking powder: 1 / 2 teaspoon

Milk: 75 ml

Decorative milk: 30ml

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Original