The "Sikong" spoken by Zhang Ailing is also known as Scone in English. Hong Kong was still a British colony at the time, and the authentic British pronunciation was "Sikong", while the "Scone" we are familiar with is the American pronunciation.

Foreign poets are also quite funny. They even wrote a poem for the American and British pronunciation of Scone:

As Aileen said, the word Scone comes from Dutch. "Schoon Brood" in German, "Sch?nbrot" in German, and "Fine White Bread" in English. These three languages ??are translated into Chinese as - "exquisite and wonderful bread". Scone probably first appeared in 1513. European bread at that time was still very rough. In comparison, Scone should be considered quite "exquisite and wonderful".

Scone is super versatile and can be enjoyed both sweet and savory. Classic sweet flavors include cranberry, strawberry, banana, lemon, nuts, chocolate, etc.; salty flavors are mainly added with various herbs, and more complex flavors include ham and cheese, similar to Italian pie. Very simple to make. Its simplicity earned it the nickname "Quick Bread". British celebrity chef Jamie Oliver calls Scone "So Simple Even A Five-year-old Could Make It" (so simple that a 5-year-old child can make it).

However, this scone does not seem to be as easy as the famous chef said. When scone is done well, it is the "scone" described by Zhang Ailing. It is "moister than cake, light and clear but not sweet." However, if it is not done well, it will be something dry and hard. Dry food, or some kind of strange-tasting little bread, failed to make for the first time. ?

The Queen of England’s exquisite afternoon tea brought scones (Sonce) into the public eye. British people like to use "Soft, Fluffy, Crumble" (soft and crumbly) to describe the delicious food. of Scone. A well-done scone should gradually grow upward during the baking process. The excess water in the dough will find an outlet in the gap between the waist and break out of the dough. The taste will be dry and moderate. It is moderately soft and hard, has an internal structure close to that of a biscuit, tastes like cake, and is made like bread.

Nowadays, small cylindrical scones are often seen in afternoon tea sets in high-end hotel restaurants. However, the scones before they were "honored" by the Queen of England were actually triangular. They simply and roughly cut a whole large round dough (similar to a bannock) into 6 equal parts, or shaped the dough into The rectangle is then cut at an angle of 30° to 45°.

This traditional shaped scone can still be seen in the UK today. In fact, this method is simpler and easier to operate than cutting with a round mold. If you want to be lazy, you can use this method. In addition, it can also be made into a square shape.

Low-gluten flour? 100g / Butter? 25g / Whole egg liquid 15g (to make the main dough) / Whole egg liquid? 5g (brush the dough surface) / Milk 35g / Caster sugar? 10g / Baking powder 2.5g ／Finely ground sea salt? 1g

① Turn on the oven and preheat it to 220℃.

② Sift 100g of low-gluten flour, 2.5g of baking powder, 1g of salt and 10g of caster sugar directly onto the work surface.

③ Take out 25g of refrigerated butter from the refrigerator, cut it into 1cm square pieces with a square spatula, and add it to the powder mixture in 2. Using a square spatula, quickly cut and mix the flour mixture in 2 with the butter until there are no obvious butter lumps. The final mixture looks and feels similar to cornmeal.

④ Mix 15g of whole egg liquid and 35g of milk evenly.

⑤ Dig out a nest in the center of ③, pour it into ④, and stir quickly with a square spatula until all the ingredients are evenly mixed and then stop the operation. (Knead the scone dough less to avoid gluten. Use a scraper to help stir until all the ingredients are evenly mixed and then stop.)

⑥ Sprinkle a little low-gluten flour on the dough and the work surface to prevent Sticky, use a scraper as the main method and hands as a supplement to press the dough to a height of 3cm. If you want the surface of the final baked product to be evenly colored, you can smooth the upper surface of the dough slightly, so that the egg liquid will be more even. .

⑦ Use a round stainless steel biscuit cutter with a diameter of 4~5cm, dip it in a little flour to facilitate demolding, and press out about 8~10 small round doughs on the 7-inch dough. (If you don’t have a round mold on hand, you can also shape it into a traditional Scone triangle)

⑧ Move the small dough to the prepared baking sheet and brush the top surface of each small dough. Egg liquid. Put the baking sheet into a fully preheated oven and bake for 15 to 20 minutes, until the dough grows tall and the surface is colored.

The British love scone very much. It is said that every family has its own exclusive recipe for making scone.

The authentic way to eat scone is to cut the scone in half, first apply a thick layer of Clotted Cream, then put jam on top of the cream, and finally pair it with English black tea or milk tea, which is a classic afternoon tea. Afternoon tea is served, and the afternoon tea served in this way is also directly called Cream Tea. In ancient Devonshire, England, the words "Cream Tea" are sometimes written directly on the door of the restaurant.