Caramel walnut Scone
Scone cake, called scone in English, is the first layer of British afternoon tea. It has a long history. It is a national snack in Britain and one of the representatives of Western snacks. Sikang is simple and tastes mellow. It can be eaten as breakfast or afternoon tea. It can be made into salty or sweet. It can also be eaten with cream, cheese or jam. The taste is very good.This time, coffee and yogurt are added to Sikang dough, caramel walnuts are used as stuffing, and yeast is used for cold fermentation. There is no need to knead the dough too much. After waiting for one night, you can easily enjoy a fresh and delicious Sikang the next day.1. Caramel walnut caramel color can be, do not fry.2. If there is no coffee, you can directly use yogurt instead, that is, add 60g yogurt directly.3. After the dough is taken out after being refrigerated for one night, it does not need to wake up or ferment again. Just press the flat roll to cut and bake.4. Please adjust the baking temperature and time according to the situation of each oven.
Step 1 . Prepare the necessary ingredients.
Step 2 . Heat the walnuts in the microwave oven for two minutes until cooked, cool them and break them into small pieces.
Step 3 . Add the fine granulated sugar and water needed for caramel walnuts into the pot, turn on a low heat, and stir until it bubbles.
Step 4 . Add chopped walnuts, adjust the medium and low heat appropriately, continue to stir, and turn off the fire when you see the caramel color.
Step 5 . Pour high gluten flour into a large basin, add salt and butter.
Step 6 . Mix butter crumbs with other powders and rub them into crumbs.
Step 7 . Pour coffee, yogurt, egg liquid and yeast powder into the bowl and stir well.
Step 8 . Add evenly stirred liquid to bread crumbs.
Step 9 . Stir with a scraper until there is no dry powder.
Step 10 . Knead the dough evenly by hand, but do not knead it too much.
Step 11 . After kneading, first press it with your hand, and then roll it out slightly with a rolling pin.
Step 12 . Put Caramel walnuts on the rolled dough.
Step 13 . Then fold and compact in half, and continue to put Caramel walnuts.
Step 14 . Continue to fold it in half, arrange it into a round shape, wrap it with fresh-keeping film and refrigerate it in the refrigerator for one night.
Step 15 . Take out the frozen scone dough, press it with your hand, and roll it open with a rolling pin.
Step 16 . Cut into 8 pieces with a knife.
Step 17 . Put the scones in a non stick baking tray in turn, brush the surface of the scones with egg liquid, and sprinkle with a little cereal.
Step 18 . Put it into the middle of the preheated oven and bake it at 175 ℃ for 15 minutes.
Step 19 . Finished product drawing.
Step 20 . Finished product drawing.
Step 21 . Finished product drawing.
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