[British Sikang bun] can easily make classic English afternoon tea without mixing or kneading recipe-Chinese Food-best chinese food recipes-cooking food

[British Sikang bun] can easily make classic English afternoon tea without mixing or kneading

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Scone Kwai is actually an early British muffin. So you learned it. It's also a quick breakfast. It's easy to get to the golden crisp skin. With sweet strawberry jam and cream, it's strong. The entrance is loose and easy. It's also very easy to fill. Not hungry and busy days. It's a little tired in the afternoon. Naturally, there is a delicious scone to save all of them. Empty body and lonely stomach. I'll start first~

Cooking ingredients

medium gluten flour:260g

butter:120g

whole milk:110g

strawberry jam:moderate amount

Cooking Steps

Step1:Before making Sikang bread, I'll teach you to make a strawberry jam, wash the strawberries, cut them into small pieces, pour in a proper amount of sugar to marinate them for a while, so that the strawberries can get moisture out, and then they are easier to boil, and they won't splash when they are boile

Step2:Bring to a boil over a high heat. Cook slowly over a low heat until it is thick. You can hardly see the shape of the whole strawberry. The color is darker. It's almost cooked

Step3:After the strawberry jam is cooked, it can be put into the bottle and cooled. When eating, it can be taken directly. It can be kept for about 1 month under sealed refrigeration. It can be dripped when eating toast and salad

Step4:Today, I will teach you how to make buttermilk at home. It is very simple. Add 10g of white vinegar to 110g of whole milk, and then let it stand for about ten minutes, so as to form a buttermilk that can be used for baking. It is also feasible for the white vinegar to be replaced by lemon juice. This Buttermilk is to be poured into the powder to mix. In fact, it is OK to use ordinary whole milk. But I do this The purpose of using buttermilk is to make it contain lactic acid which can react with sodium bicarbonate and produce carbon dioxide when it is mixed with dough. The Sikang cake made in this way will be more fluffy and deliciou

Step5:The finished buttermilk is in the state of ↓ this way. The milk is slightly thickened, and there will be lumps of condensation in the liquid. The texture is like the old yogurt. Like this kind of self-made quick product, it will be thinner and have particles. But it doesn't matter. It's OK to use it

Step6:Sift the medium gluten flour into a bowl. Pour in 120g butter, 8g vanilla sugar and 2G salt. Put the butter together into the flour. Vanilla sugar can increase the sweetness. It's the same as sugar. Cut the butter into small pieces in advance. It's easy to mix. It doesn't need to soften. Take it out and you can use it directly

Step7:Spread the butter by hand, knead it into the powder, and finally it will show the state of sand

Step8:Then add 2G baking soda and 2G baking powder. As I said before, this baking soda can make the cake more fluffy and crispy together with buttermilk. For baking powder, it can increase the softness of the cake. Just mix well