Fang Zi from "Fuji Chiaki's Scones and Soft Cookies" "Soybean Milk with Chickpeas to create a crispy sweet-sweet style Sco Cake", a hot Sikkon, biting into a slightly sweet taste Super-happy ლ ( ́ڡ`ლ) material for chickpeas can make 12 scones
☆ Prepare the oven to preheat to 220 ° C, cut the butter into 1 cm cubes, put it in the refrigerator and sift it into the container.
Add butter to the container containing A, flatten it with your fingers, and rub the palms to make the butter fine.
Sprinkle the chickpeas into step 2, stir with a spatula, then pour 3/4 of the soymilk into the container and stir with a spatula. Then add the remaining soymilk and stir in the same way.
After the whole becomes wet, take it out of the container and press it into a piece of dough by hand. Cut the dough into two halves with a spatula and superimpose it. This operation is repeated 2~3 times.
After the dough is finished into a rectangle of 9cm×12cm with a spatula, cut into 6 equal parts. Then cut the aliquots into two equal parts, that is, cut into 12 triangles. Then discharge them on the baking tray with the baking paper.
The oven temperature is reset to 200 ° C for 15~18 minutes.