Chinese Food
Irish Cream Scone
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Scone is a favorite pastry in the UK. The taste is between a wet pie and an egg free cake. The traditional Sikang is a triangle. It is made of oats and fried in a shallow pot. Nowadays, it is popular in many cafes and dessert shops. Now it is usually baked in an oven. The shape is not only triangle, but also round, diamond and so on. The taste is also sweet and salty. Besides breakfast, it is often used as afternoon tea. The recipe comes from Irish Cream scones of Paul Kelly at the Merrion Hotel in Dublin, Ireland. Slightly changed. Change raisins to cranberries. Generally, you use butter instead of cream to make Sikang. This formula uses light cream instead of thick butter. The milk is crispy and delicious when it's hot. Or it can be sealed and kept for 46 hours. It can be eaten after reheating overnight. The taste will not be damaged.
Cooking ingredients
Cooking Steps
Step1:Prepare all kinds of ingredients. Preheat the oven to 200 ℃ 30 minutes in advance.
Step2:Pour the flour, dried cranberry, baking soda, sugar, salt and lemon peel (not to be put) into the cooking basin. Mix well.
Step3:Dig a hole in the middle. Pour honey and 140 grams of cream into it. Mix well with a silica gel scraper.
Step4:Because the water absorption of different flour is different, do not pour in all the cream at once. Mix well until there is no dry powder. The flour can form a ball. The rest of the cream will not need to be added.
Step5:Knead the dough, roll it into a 15cm diameter round cake, cover it with plastic wrap, refrigerate it for 10 minutes.
Step6:Use a knife to cut the pancake into 8 equal parts. The cutting method is similar to that of cream cake.
Step7:Set the cut triangle apart. Put it in the baking pan. The baking plate should be non stick coating. Like the edge less baking plate of my kitchen, it will not stick. It is easy to demould.
Step8:Put the baking tray into the middle layer of the oven. Heat it up and down at the same time. Bake at 200 ℃ for about 8 minutes. Adjust the baking tray direction and bake for about 7-12 minutes. The specific time and temperature should be increased according to the actual oven temperature.
Step9:A light gold color on the surface. At this time, if the probe thermometer is inserted into the middle of scum, the internal temperature should be between 96-100 degrees.
Step10:Transfer Sikang to linen or canvas with a metal blade. Cover the surface lightly and let it cool to room temperature.
Step11:Finished product drawin
Step12:Finished product drawin
Step13:Finished product drawin
Cooking tips:1. In order to make the middle of Sikang expand higher and not easily broken, you can press the edge of Sikang dough with your fingers. 2. Sikang can be stored in sealed room temperature for 2 days or frozen for 3 months. The frozen rehab heat needs to be baked in a 150 degree oven for another 20 minutes or so. If not baked, Sikang can be sealed and frozen for 3 months. But the fluffy degree of the frozen scone is not as good as that of the baked scone. 3. Some formulas replace baking soda with baking powder. Baking soda is sodium bicarbonate. It decomposes when heated. It is fluffy and crisp. I use sweet juice garden baking soda. The texture is white and delicate. The safety is high. But the capacity of a bag is too large. It needs to be sealed after opening. Otherwise, it is easy to deliquesce. There are skills in making delicious dishes.
