蔓越莓司康 Cranberry Scones ｜經典英式 司康 ｜新手零失敗 скачать в хорошем качестве

蔓越莓司康 Cranberry Scones ｜經典英式 司康 ｜新手零失敗

📎食譜 Recipe📎 材料配方 Ingredients : - (使用六厘米圓型模 / Use a 6cm round mold） (可做6個蔓越莓司康 / 6 pieces of cranberry scones) 高筋麵粉 250克 / Bread flour 250g 冰無鹽奶油 （丁塊）45克 / Cold unsalted butter (cube) 45g 泡打粉 15克 / Baking powder 15g 砂糖 40克 / Sugar 40g 鹽巴 1/4茶匙 / Salt 1/4tsp 鷄蛋 1個 / Egg 1piece 牛奶 90毫升 / Milk 90ml 香草精 1茶匙 （自選）/ Vanilla 1tsp (optional) 蔓越莓 30克 / Cranberries 30g 配料Topping: 蛋液 適量 / Egg liquid appropriate 製作步驟 Instructions： 1.將高筋麵粉和冰奶油放入大盆中，用指腹隔著麵粉均勻的搓揉奶油，搓到麵粉都變成粉粒狀，感覺不到明顯的奶油顆粒就可以了。 Add bread flour and cold butter to a large bowl, use your fingers to rub the butter into small pieces with the flour, until the flour becomes powdery, and can’t feel any large butter chunks. 2.將泡打粉放入盆中混匀， 之後再加入砂糖和鹽巴攪拌均匀即可。 Add baking powder into the mixture and stir well, then add sugar and salt and stir well. 3.將鷄蛋液和香草精， 放入盆中攪拌，之後分2-3次慢慢加入牛奶混匀，分次加入是爲了調整麵團的黏稠度。牛奶的量不一定要加完，衹要麵團完全成形成團就可以了。搓揉過程中若覺得奶油融化或麵團濕黏，可以先把麵團包上保鮮膜，放入冰箱冷藏 10 分鐘直到麵糰稍微冰涼不粘手。 Add the egg liquid and vanilla extract into the mixture and stir, then slowly add the milk in 2-3 times and mix well. The purpose of slowly adding milk in few times is to adjust the consistency of the dough. The amount of milk does not have to be added, as long as the dough is completely formed into a dough then it is done. If you feel that the butter melts or the dough is sticky during the kneading process, you can wrap the dough with plastic wrap and put it in the refrigerator for 10 minutes until the dough is slightly cold and not sticky. 4.在桌上灑上一些麵粉，把麵糰放到桌面上，放上蔓越莓果乾。把麵糰對切用叠壓的方式和蔓越莓果乾揉均匀。切記不要用搓揉的方式。重複叠壓方式5-7次。 Sprinkle some flour on the table, then place the dough on the table, and add cranberries on it. Cut the dough in half and use the stacking method to stack the dough evenly with the dried cranberries. Remember not to use kneading method. Repeat the stacking method 5-7 times until evenly. 5.麵團達到理想的狀態后, 把麵糰稍微整型，用擀麵杖擀平壓平整，麵團厚度約2.5公分左右。 After the dough reaches the ideal state, shape the dough slightly, and use a rolling pin to flatten out the dough. The thickness of the dough is roughly 2.5 cm. 6.將圓形模具沾粉，然後在麵團上壓出圓塊狀，放在烤盤上。切記不要使用左右旋轉的方式把麵團切斷。重複叠壓的方式和壓出圓塊狀繼續剩餘的麵糰。 Dip the round mold with flour, and use the round mold to press the dough into a small round shape dough, then place it on the baking tray. Remember not to cut the dough by rotating it from side to side. Continue the steps by stacking method and pressing out method for the remaining dough. 7.完成后，在司康上刷上一層蛋液。 After done, brush a layer of egg mixture on the surface of the scones. 8.預熱烤箱185攝氏度，烘烤20-22分鐘（每一台的烤箱不同，請大家自己斟酌烤箱温度与時間)。烘烤到一半的時間，將麵包轉方向，這樣能使烤色更均匀。出爐後，將司康轉移到凉架上放涼。晾涼后，就可以享用美味的蔓越莓司康！吃的時候可依個人的喜好搭配果醬或直接吃！ Preheat the oven to 185°C and bake for 20-22 minutes (Each oven is different, please consider the oven temperature and time). Halfway through the baking time, turn the bread around to make the baking color more even. Remove the cranberry scones out from the oven, transfer to the cooling rack and let it cool. After cooling down, you can now enjoy the cranberry scones! When eating, you can spread it with cream and jam or eat it directly according to your personal preference! **蔓越莓司康烤出爐后，可蓋上乾净的佈10-15分鐘，讓它降溫到稍微溫溫的狀態就可以享用啦! 濕氣在司康里循環能使司康的口感會更好吃喲！ Once the cranberry scones are removed from oven, cover with a clean towel for 10-15mins and let them slightly cool down before enjoy them. Moisture circulating in scones will make scones's taste better. *蔓越莓司康的保存 Cranberry scones preservation* 製作好的蔓越莓司康如果當天内無法食用完，建議用保鮮袋或密封盒密封冷凍保存。冷凍司康可保存2-3個星期，隨時從冷凍庫取出，預熱烤箱以180攝氏度，烘烤5-7分鐘左右（每一臺的烤箱不同，請大家自己斟酌烘烤溫度與時間）。那就可以享用到和剛出爐一樣口感的蔓越莓司康。 If the cranberry scones unable to consume within the same day, it is recommended to seal them and store them in a fresh-keeping bag or airtight container. Frozen cranberry scones can be stored for 2-3 weeks and can be taken out of the freezer at any time. Preheat the oven at 180°C and bake it for about 5-7 minutes. (Every oven is different, please consider the baking temperature and time), then now you can enjoy the cranberry scones with the same taste as freshly baked. _________________________________________________________________________________________ 我不是老师，单纯因为喜欢烘焙，所以开始自学烘焙！純粹分享我个人的小小烘焙制作, 欢迎大家一起交流。 I'm not a baking teacher, just because I love and enjoy baking, so I started to learn baking myself. Purely sharing my personal little baking production, welcome everyone to communicate. Let's learn and grow together. 如果你喜歡我的影片請別忘了【訂閱 & 按讚）。 If you like my video, don’t forget to like, share and subscribe to my channel. Music provided by BGM President Track : Dalgona Coffee -    • Видео   📌Please follow me on Instagram:   / flournflow   📌Welcome to follow me on FB page:   / flour-n-flow.  . #蔓越莓司#司康#scones