Foreign poets are also quite funny. For Si Kang's American and British pronunciation, he also wrote a poem:
As Irene said, the word Scone comes from the Dutch word "Schoon Brood" and "Sch? Nbrot is "Fine White Bread" in English, and these three texts are translated into Chinese as "exquisite and wonderful bread". Si Kang probably first appeared in 15 13. At that time, the bread in Europe was still very rough. In contrast, Si Kang should be considered quite "exquisite and wonderful".
Si Kang is super versatile. This scone is salty and sweet. Classic sweetness includes cranberry, strawberry, banana, lemon, nut, chocolate, etc. Salty, with all kinds of herbs as the main ingredient, supplemented by ham and cheese, similar to Italian pie. It's very simple to make. Its simplicity earned it the nickname "Fast Bread". Jamie oliver, a famous British chef, called Si Kang "a simple scone that even a five-year-old can make".
However, it seems that Si Kang is not as simple as the famous chef said. Si Kang did a good job, which is what Zhang Ailing described as "nothing" and "more moist than cake, light and clear but not sweet and greasy". However, if the misfortune is scones, it is dry and hard food, or buns with strange taste, which can't be made for the first time. ?
The exquisite afternoon tea of the Queen of England brought Si Kang into public view. British people like to use "soft, fluffy and crushed" (soft and fragile) to describe delicious Si Kang. Well-made Si Kang should gradually grow taller during baking, and the excess water in the dough will find an outlet between the halves, and emerge from the dough with moderate dryness and hardness. Its internal structure is close to biscuits, and it tastes like cake, but it is like bread.
Nowadays, in the afternoon tea combination of high-end hotel restaurants, a small cylindrical Si Kang is often a scone. However, before Si Kang was "lucky" by the Queen of England, it was actually a triangle. It simply and widely cut a scone dough (similar to bannock) into six equal parts, or shaped the dough into a rectangle and then divided it into 30 parts? Cut at a 45 degree angle.
Today, scones of this traditional shape can still be seen in Britain. In fact, this method is simpler and easier to operate than cutting with a circular die. If you want to be lazy, you can use this method. In addition, it can also be made into a square.
Low gluten flour? 100g/ butter? 25g/ whole egg liquid 15g (making main dough)/whole egg liquid? 5g (brush the dough surface) /35g/ milk/baby sugar? 10g// baking powder 2.5g// ground sea salt? 1g
① Open the oven and preheat it to 220℃.
② Low-gluten flour 100g, baking powder 2.5g, salt 1g and sugar 10g are directly sieved on the operating table.
③ Take 25g of refrigerated butter out of the refrigerator, cut it into small pieces 1cm square with a square scraper, and add it to the powder mixture of 2. Using a square scraper, quickly cut and mix the powder mixture of 2 with butter until there is no obvious butter block. The final mixture looks and feels like corn flour.
④ Mix 15g whole egg liquid with 35g milk evenly.
⑤ Dig a nest in the center of ③, pour ④, stir quickly with a square scraper, and then stop the operation. (Si Kang: Knead the dough less to avoid gluten. Use a spatula to help stir, and mix all the materials evenly, then you can stop. )
⑥ Sprinkle a little low-gluten flour on dough and operating table to prevent adhesion. Press the dough to a height of 3cm with a scraper as the main part and hands as the auxiliary part. If you want the surface color of the baked finished product to be uniform, you can make the upper surface of the dough slightly flat, so that the egg liquid will be more uniform.
⑦ Use a round stainless steel biscuit with a diameter of 4~5cm to cut the mold, and dip a little flour to facilitate demoulding, and press out a round dough of about 8~ 10 on the dough of 7. (If you don't have a round mold at hand, you can also make traditional scones in a triangle. )
8 Move the dough to the baking tray prepared in advance, and brush the top surface of each dough with egg liquid. Send the baking tray into a fully preheated oven and bake 15~20 minutes until the dough grows tall and the surface is colored.
English people like scones very much. It is said that every family has its own secret recipe for making scones. The authentic way to eat scones is to cut scones in half, first spread a thick layer of clotted cream, then spread jam on the cream, and finally serve with English black tea or milk tea. This is a classic afternoon tea snack. This kind of afternoon tea is also directly called CremTea. In Devon, England, the words CremTea are sometimes written directly in front of the restaurant.