京都骨

出街食飯

十次有八次都會叫依味京都骨

我仲意食京都骨多過咕嚕肉

睇黎好似差唔多

其實味道都酸酸甜甜咁

有咩唔同????

睇完奶奶啲手抄版"師父配方"

原來就係"喼汁"

就係依一kick

it makes a difference

Orange Raisin Scone (附食譜)

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...

from: dailydelicious

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"