Fujita Chiaki: "Scotta cakes have many different flavors and forms. Usually, I will call the Italian-style scone cake, which is a soft, simple, and American-like snack that is common in coffee shops. Whether it is a cake or a soft cookie, it can be easily purchased at a cake shop or a coffee shop.” Sco is a soft biscuit, and it is actually one thing. If you want to eat soft biscuits, you can do it, and make it a biscuit.
The basic sweets are operated as follows
The butter is cut into small pieces and softened at room temperature.
Mix with low-foam powder and mix with butter, sugar and salt. It is sanded.
Pour 3/4 milk first, knead the dough, and pour the remaining milk. Into a group. Relax for half an hour.
The dough is soft and light.
The dough is folded three times.
The dough is divided. modeling. The surface can be brushed with egg, milk, or not brushed.
160 degrees for 20 minutes, the surface is colored.
Cheese sandwich material: a snack of Skon, 40 grams of cream cheese. Production: 1 Cream cheese softens. 2 Take 15 grams of scone dough, fold three times, and wrap the cheese stuffing. seal. Such as the package of buns. 3 The surface can be brushed with egg, milk, or not brushed. 4 160 degrees for 20 minutes, the surface is colored.
Chocolate Scoon Material: Skon's dough, chocolate piece: 1 Chocolate cut into small pieces. 2 After pouring the last milk, mix it with the dough. 3 Take 15 grams of scone dough and fold three times. 4 The surface can be brushed with egg, milk, or not brushed. 5 160 degrees for 20 minutes, the surface is colored.