English Tea Cake
Overview
In fact, it is scone. I've done it several times, Jun's and Teacher Meng's. It's been a long time. In my impression, they all use low-gluten flour. But this Japanese master uses half and half special bread flour and low-gluten flour. If these two kinds of flour are mixed together, it should be all-purpose flour, right? If you don’t have low-gluten flour on hand, it’s easier to just use medium-gluten flour. In the past, a cookie cutter with a diameter of about 4.5 cm was used to cut circles. This time, I plan to follow the original dimensions and cut a large round piece about 6 cm in diameter. But there is no cutting die of this caliber. After searching around, I found that the diameter of the glasses was about the same, although the wall was a little thicker, so that was it. Scone is the most convenient and quick. It came out quickly, golden in color, and looks pretty good, but in the end, I still prefer the smaller size. . .
Tags
Ingredients
Steps
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Materials
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Pour the baking powder, flour, and butter into a large bowl and mix with a dough cutter
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Pour it on the counter and knead it into coarse powder with your hands
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Make a well in the middle and add salt, sugar and milk
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Use a dough cutter to slowly mix in the flour from the inside
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Continue to cut the mixed dough with a dough cutter
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Arrange into a square shape, wrap in plastic wrap and refrigerate for 30-60 minutes.
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Take it out and roll it into a square shape about 2 cm thick
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Use a mold or cup to cut into a round shape about 6 cm in diameter
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Take out
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Place on a baking sheet and brush the surface with egg wash
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Put in the oven, middle layer, heat up and down at 200 degrees, bake for about 15 minutes
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Golden on the surface, out of the oven
