[米穀粉/無麩質］完美裂紋的米司康~酥到掉渣 скачать в хорошем качестве

[米穀粉/無麩質］完美裂紋的米司康~酥到掉渣

#司康 #無麩質 還記得小時候我第一次吃司康，直接拿來咬覺得超乾 但加熱過後司康變得酥酥鬆鬆，中間再夾上濕潤的果醬 變得截然不同，從此之後我就愛上了這種味道 這次的配方使用優格代替鮮奶油，做成輕盈的感覺 很適合當作早餐來吃喔~ 材料: 糙米粉 150g 片栗粉 30g 杏仁粉 20g 砂糖 20g 鹽 1小匙 泡打粉 2茶匙 奶油 50g 蛋 1個 優格 50g 果乾 50g 牛奶適量，浸泡果乾用 #glutenfree #scones Do you still remember the first time you had a scone as a child? I took a bite directly and found it to be very dry. However, after heating it up, the scone became flaky and soft. When I added some moist fruit jam in the middle, it transformed into something completely different. Ever since then, I fell in love with this taste. This time, the recipe uses yogurt instead of fresh cream, creating a lighter sensation. It's perfect for breakfast! Ingredients: Brown rice flour 150g Potato starch 30g Almond flour 20g Sugar 20g Salt 1/4 tsp Baking powder 2 tsp Butter 50g 1 egg Yogurt 50g Dried fruit 50g Milk (as needed for soaking the dried fruit)