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標題: 關于司康( Scone )的問題!! [打印本頁]

作者: Ck6283 時間: 2010-9-13 03:03 PM 標題: 關于司康( Scone )的問題!!

為什麼我每次烘出來的司康,都不會裂開呢?(裂開的意思是指側邊裂開.)我重複製作幾次,結果都一樣!為什麼呢?麻煩各位,幫忙解答!謝謝...

作者: huhut6432gj 時間: 2010-9-14 09:24 PM

我都未試過整,不過幫你找來一張圖片看看有沒有其他版友幫到你

英國鬆餅（scone）
鬆餅又稱英國茶餅、英國鬆餅，是一種比薄麥餅（Bannock）要厚的烤餅。它由小麥、大麥或麥片製成，通常用烘焙粉作發酵劑用。是英式下午茶常見的點心。

作者: carwing 時間: 2010-9-18 10:35 AM

Combine flour, sugar, salt and baking powder in a bowl. Then add cubes of cool butter and cut the butter into the dry ingredients with a pastry blender as shown here.

Beat Eggs In Separate Bowl In a separate bowl, beat two eggs until they're light and airy. You'll need a third egg reserved for later — you're going to use it to brush the scones with egg white before baking.

Add Cream and Stir to Combine Add ½ cup heavy cream and mix until thoroughly combined. Have a bit more cream reserved in case you need to moisten the dough later. You could use water to moisten, but where's the creaminess in that?

Add Wet Ingredients To Dry As soon as you add the wet ingredients, you'll activate the baking powder, so you're kind of on the clock. Stir until the dough just comes together, and add ½ cup of dried currants.

Turn Dough Out Onto Floured Board Press together until the dough barely holds together. You don't want to overwork it at all, or the dough will become too tough.

Bring Dough Together, But Don't Overwork If you need a bit more liquid to moisten it, you can add it now — about a tablespoon at a time, just enough so that the dough holds together.

Roll Dough Out About An Inch Thick You can dust your rolling pin with a bit of flour to keep it from sticking. And once again, don't overwork the dough or your scones will taste like little blobs of leather.

Cut Into Rounds With Fluted Pastry Cutters This is the fun part — it's like playing with Play-Doh. It's possible that the main reason I became a chef was to be able to use fluted pastry cutters.

Brush Tops With Egg White Here's where we use that third egg we set aside earlier. Separate the yolk from the white and paint the tops of the scones with egg white, just enough to make them glossy.

Bake At 400°F For 15 Minutes Scones should be eaten as soon after baking as possible. The perfect scone should be hot enough to melt butter without quite burning your mouth when you bite into it.

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