依期實在賴得很
相片積存....
算把啦...
都係選幾個心水share
首選一定要post
就係依個Scone
兩個幾星期之前整
仲已經再encore多一次...
個scone moist得黎唔係又濕又粘個隻
而係又爽又鬆
個scone唔太糖
所以搽一大pat jam
都OK
sconce + jam實在太match啦
但一睇個食譜
都真係少食唯妙
真係好肥呀...
70g ............................. Cake flour
130g .......................... All purpose flour
2tsp .......................... Baking powder
2tsp ............................. Superfine sugar
1/4tsp ......................... Salt
60g ............................. Unsalted butter, cool and cut into pieces.
110g ........................... Whipping cream
70g ............................. Milk chocolate, chopped (無加,改加orange zest同raisin)
Preheat the oven for 200°C.
Put the flour, sugar, baking powder and salt into a bowl, whisk to combine.
Use your finger to mix the butter into the flour mixture until fully mix, the mixture will look like small bread crumbs.
Pour the whipping cream into the bowl.
Mix until some part of the mixture moisten, pour onto the work surface, press and fold. When the dough come together, put the milk chocolate into the dough, fold until smooth. (If you want higher scone follow the trick here.)
Cover with plastic wrap and refrigerate for 15 minutes.
Cut with 5.5 cm round cookie cutter (rub the cutter with butter and dip it in the flour before cutting).
Place on the pan, brush with whipping cream.
Bake for 13-16 minutes or until the top is brown .
由於太肥...又太仲意食了
點好呢...
encore時改了改
少肥
一樣OK
張"110g ........................... Whipping cream"
改為"一半cream, 一半soda water"