Cooking Steps

1. 

   Step1:Low gluten flour 280g sugar 50g salt 3G baking powder 5g mix and sif

2. 

   Step2:Add 80g butter that is cut into small pieces and softened at room temperatur

3. 

   Step3:Rub butter and flour with your hands to form a coarse grain textur

4. 

   Step4:Mix an egg wel

5. 

   Step5:Add 80g milk to the egg mixture and stir evenl

6. 

   Step6:Mix the egg and milk into the butter and flour to make doug

7. 

   Step7:Add 30g noodles, dry and sti

8. 

   Step8:Knead all ingredients into a dough. Be careful not to knead for too long, so as not to knead out the gluten and destroy the rough and fluffy taste of Sikan

9. 

   Step9:Roll the dough into a pancake and fold it to make it more layere

10. 

    Step10:Knead the folded joints together and round and flatten the doug

11. 

    Step11:Cut the pancake into 6 equal parts near the triangle shap

12. 

    Step12:Brush a layer of yolk liquid on the surface of scones. The color of the finished product is more attractive

13. 

    Step13:Bake for 20-30 minutes in a preheated oven of 200 ℃ (it can be adjusted flexibly according to the size and time of each oven and Sikang

14. 

    Step14:This is an entry-level snack that is sincere, simple and failure free. It's very good for breakfast and afternoon tea snacks