Butter Scone 黃油司康

原食譜來自《Advanced bread and pastry》page470.

用料  

Butter Scone 黃油司康的做法  

1. 將凍黃油切塊，放在一邊備用
   Cut the cold butter into little pieces,and then set aside.

2. 混合麪粉，鹽，糖，泡打粉，用手指將黃油塊攆成豆子大小的顆粒。
   Combine the flour,sugar,salt,baking the cold butter into the bowl,twiddle it into grain of pea size with fingers.

3. 加入牛奶和香草精，揉成麪糰。
   Pour in milk and vanilla and knead it to a dough.

4. 分成若干份小麪糰，擺在烤盤上。
   Divide it into small dough,put them on a pan.

5. 在表面刷上一層蛋黃液。
   Brush the tops with egg yolk.

6. 放入烤箱，上下火190℃烤20分鐘即可。
   Bake at 190℃ in a oven for about 20 minutes.

小貼士

注意一定要是凍得硬邦邦的黃油！攆成小顆粒後烘烤，黃油粒可以讓麪糰變得更鬆軟~