回归自然的香甜—红薯司康

2024-06-11 06:00:40 231

回归自然的香甜—红薯司康
司康是英式快速面包,它的名字是由苏格兰皇室加冕的,一块有长久历史,被称为司康之石或命运之石的石头而来的。是传统的英式下午茶点中不可或缺的一种,配上一杯红茶,涂上果酱或奶油。今天的司康,料下的这么足,加入这粗粮红薯,直接吃就已经奶香味十足,满是自然的香甜美味。
    而且司康最大的优点就是简单好做,花费的时间也少,非常适合新手,因为它基本上不会失败,能给你绝对的信心。

Details of ingredients

  • 黄油50克
  • 低粉200克
  • 细砂糖35克
  • 泡打粉4克
  • 淡奶油90克
  • 1克
  • 香草精1小匙

Technique

  • 难度简单
  • 工艺烘焙
  • 口味奶香
  • 时间一小时

Steps to make 回归自然的香甜—红薯司康

  • 1.1、把红薯切成小块,上锅蒸熟,放凉备用。
  • 2.2、低粉、细砂糖、盐和泡打粉混合过筛。
  • 3.3、室温软化黄油,切成小丁加入2中,戴上一次性手套,将面粉和黄油搓抓成酥松粒状。
  • 4.4、加入鲜奶油和香草精。
  • 5.5、轻轻的拌成面团。
  • 6.6、加入放凉的红薯。
  • 7.7、再轻轻的拌成面团,拌好的面团装进保鲜袋放入冰箱冷藏松弛半个小时。
  • 8.8、取出面团,铺上保鲜膜,擀成厚约2CM的面片,用圆形的模压出饼坯,依次摆在不粘烤盘上。
  • 9.9、在每个饼坯上放一个红薯粒,表面刷一次薄薄的全蛋液,送入预热190度的烤箱中层,烤20分钟左右即可。
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