BUTTER SCONE | 葡萄干黄油司康

作者： Jaro1

The butter scone is defined by its flaky and tender texture. Served with black tea，you can enjoy a British afternoon tea well. 黄油司康质地松软，口感酥脆。与红茶搭配，便可以好好享受简单的英式下午茶啦。

用料

• Flour| 面粉 125克(g)
• Sugar| 砂糖 15克(g)
• Dry yeast| 干酵母 3克(g)
• Salt| 盐 3克(g)
• Butter| 黄油 30克(g)
• Currants| 葡萄干 15克(g)
• Egg| 鸡蛋 1个
• Milk| 牛奶 100毫升(ml)

BUTTER SCONE | 葡萄干黄油司康的做法步骤

步骤 1

Prepare for the ingredients. 称好原料备用。

步骤 2

Combine the milk, dry yeast, sugar, and half egg; stir until the sugar is completely dissolved; reserve. 牛奶、干酵母、糖、半个鸡蛋混合，搅拌至糖溶解备用。

步骤 3

Combine the flour, salt, and butter in a mixing bowl; knead into a coarse powder. 面粉、盐、黄油混合均匀，搓成粗粉状即可。

步骤 4

Add the liquid ingredients; mix to incorporation. 倒入液体混合物，用手揉成团。

步骤 5

Add the currants; and mix to distribute evenly；set aside to fermentation (1hour). 加入葡萄干混合均匀，盖上保鲜膜发酵1小时。

展开全部

步骤 6

步骤 6

Flatten the dough. 将面团压扁。

步骤 7

Cut out shapes as desired； brush lightly with remaining egg wash. 切成想要的形状，在表面刷上剩余的蛋黄液。

步骤 8

Bake at 180C in a oven for about 15 to 17 minutes or until golden brown. 放入预热好上下火180度的烤箱，烤15-17分钟直到表面金黄。

步骤 9

Ding！Made it. 叮！出炉摆盘拍照片。

BUTTER SCONE | 葡萄干黄油司康的小贴士

Tips: The butter scone can store well in the refrigerator for up to 18 hours or in the freezer well-wrapped for up to a week. REFERENCE: Page 470 (Chapter 11) of Textbook 113 Advanced Bread and Pastry. 黄油司康可在冰箱中储存18小时，若包装好甚至可冷藏长达一周。 参考《113 面包甜点｜烘焙食谱》470页，第十一章。

菜谱创建时间：2020-04-22 22:04:35