This morning I baked some matcha (green tea) scones, and in the afternoon I baked more original scones. These British treats are turned into Japanese style with green tea powders. | 今天早上烤了抹茶司康,下午就接連著做了原味司康。英式的點心加入了抹茶粉變成和風口味。 |
The following is the scone recipe, but this is much complicated than the previous cinnamon scone. If you want to have them with original flavor, just ignore the green tea powder part. Ingredients: Plain flour 400g (sifted) Green tea powder 12g (sifted) Baking Powder 12g (sifted) Salt 2g Sugar 60g Unsalted butter 95g (cut into cubes) 2 Eggs (beaten) Milk 140ml Preparation: 1. Stir together the sifted flour, green tea powder and the baking powder with sugar and salt. 2. Add cold butter cubes into the powder mixture, and use a rubber spatula to cut the butter-powder mixture. Use one hand to cut the mixture, and roll the bowl at the same time. Cut until the butter and powder are lightly combined. (Do not use your fingers to pinch or rub them) 3. Add egg and milk. Now you can use your hand to make the mixture into a dough, but be quick. The process should not exceed 1 minute. 4. Wrap the dough with plastic wrap. Rest the dough in the fridge for 30 minutes. 5. Sprinkle some flour on the platform. Roll the dough flat, and fold it three times. Repeat this procedure three times, and finally flatten the dough about 2 cm thick. 6. Use a proper size glass cup, dip some flour on it, and cut the dough into small circles scones. 7. Preheat the oven to 200C. 8. Glaze milk on the scones and bake them for around 15 minutes, or till the scones turn golden. | 以下是司康食譜,做法比上一次的肉桂司康稍微複雜一點。 假如只想吃原味的,直接忽略抹茶粉的部分即可。 材料: 低筋麵粉 400克 (過篩) 抹茶粉 12克(過篩) 泡打粉 12克(過篩) 鹽 2克 糖 60克 無鹽奶油 95克 (切丁) 全蛋 兩顆(打散) 牛奶 140毫升 做法: 1. 將麵粉、抹茶粉、泡打粉過篩後跟糖、鹽攪拌均勻。 2. 冰的奶油丁丟入粉類中,用橡膠刮刀,以不停切的方式,一邊切一邊轉盆子,直到奶油丁跟粉類鬆散。(不能用手把奶油丁搓爛) 3. 加入蛋跟奶,用手快速揉勻,過程不要超過一分鐘。 4. 將麵團包入保鮮膜,放冰箱讓麵團鬆弛30分鐘。 5. 工作台上撒上麵粉,將麵團擀平後折三折,再擀平,重複這個步驟三次後,再擀平至約2公分厚。 6. 使用適當的玻璃杯,杯口沾點麵粉,壓出圓餅。 7. 烤箱預熱至200度C 8. 在司康上刷上牛奶後送入烤箱烤15分鐘,或是呈現金黃色即可。 |
The original scone goes with any jam, and blueberry happens to be my favorite! Sweetened red bean paste is a perfect filling for matcha scones. | 原味司康跟任何果醬都很搭,最喜歡沾藍莓啦!還有蜜紅豆,跟抹茶司康夾在一起真的很搭 |