The recipe was originally called Sweet-Potato Biscuits, but it looks like it is not much different from Si Kang. So I specifically checked the difference between Biscuit and Scone. As a result, the two are really difficult to distinguish. Scone Scone is based in Scotland and is the most popular in English afternoon tea. Biscuit is considered a classic American snack. The raw materials in the Scone scone usually include butter, while the American Biscuit uses ordinary milk or buttermilk. The American Biscuit will be more salty than the scone, and can be made with different flavors such as cheese, bacon, and onion. Fangzi still comes from Martha Stewart: http://www.marthastewart.com/343818/sweet-potato-biscuits mold is a 4cm diameter glass, can do 10. [Practical experience and experience tips]
Mix flour, brown sugar, baking powder, salt and baking soda in a large bowl.
The butter is softened at room temperature and cut into small pieces and placed in a powder mixture. Handle a mixture of butter and powder to form coarse granules
After the sweet potato is steamed, the skin is cooled and peeled. Use a food mixer to make the sweet potato into a mud. (If you are in trouble, you can put the sweet potato into a muddy shape by hand or a rolling pin in a fresh-keeping bag.) Mix the prepared sweet potato puree and milk evenly, then pour the sweet potato puree and milk mixture into the butter flour of step 2.
Rub your face with your hands. Roughly knead into a dough, don't smooth the dough, as long as the dough gathers into a group, don't smash it again. If the dough is too sticky, add an extra 1/4 cup of flour (about 23 grams).
Use a rolling pin to knead the dough into pieces about 2 cm thick, cut out the cake with a 4-5 cm diameter mold, and place it on the baking sheet. After cutting once, the dough is slightly gathered and cut again. Remember not to rub the dough too many times.
Preheat the oven to 210-220 degrees and apply some extra amount of melted butter on the surface of the skin. Put in the oven, middle layer, and bake for 20-24 minutes. Since the inside of the oven is hotter than the oven door, in order to prevent uneven heating, the baking tray should be taken out in the middle of baking, rotated 180 degrees, and then placed in the oven to continue baking.
1. I used only 2 teaspoons of baking powder. I am very satisfied with the expansion height. I can taste the taste of baking soda. It is not recommended to use less than the amount I actually use. 2. Foreign countries generally use coarse salt. In domestic ordinary households, more salt is used. The amount of salt can be reduced as appropriate. 3. Sweet potatoes must be allowed to cool before operation. Due to the different water content of the sweet potato, the dough may be wet and dry. If it is too sticky, it can be adjusted by adding 1/4 cup of flour. 4. I am actually using “sweet potato”, so the color of Sikang is not red enough. If you use sweet potato, the taste and taste will be better.