CREAM SCONE 奶油司康

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作者： 18酒管吴洁莹

The cream scone is a classic favorite that calls for a cream with a fat content of at least 35 percent. The simple mixing method allows for easy production, but one must be careful not to overmix the dough. These scones store well in the refrigerator for up to 18 hours or in the freezer well-wrapped for up to one week. 奶油司康饼是经典的经典，它要求奶油的脂肪含量至少为35%。简单的混合方法使生产变得容易，但必须注意不要过度混合面团。这些司康可以冷藏保存18个小时，或者可以冷冻保存一周。

用料

CREAM SCONE 奶油司康的做法步骤

步骤 1

Combine the flour, sugar, baking powder, and salt. 混合面粉、糖、泡打粉和盐。

步骤 2

Add the butter, mix them until combined. 加入黄油，搅拌直到混合均匀。

步骤 3

Add the cream and one egg, mix just until the dough comes together. 加入淡奶油和一个鸡蛋，搅拌直到完全混合成一个面团。

步骤 4

Divide the dough into pieces, flatten each portion into a cake ring mold, Remove the ring and cut the circle into eight wedges. 将面团分成小块，将每一块压平再用蛋糕圈进行模压，取下圆环，切成八块。

步骤 5

Brush with the egg wash. 刷上蛋液。

展开全部

步骤 6

Preheat the oven to 180℃ before baking, bake at 180℃ in a convection oven for 20 minutes or until golden brown and baked through. 预热烤箱至180度，对流烘烤20分钟或者烤至完全金黄。

步骤 7

Done. 好咯。

步骤 8

Take a photo. 合照。