Monday, 13 July 2015

玫瑰豉油鸡 Chinese Rose Wine and Soy Poached Chicken


某天,机缘之下,我和偶像遇上了,
当时的兴奋,非笔墨所能形容。
赶紧把握良机,向她探路取经,
经过她友善无私的分享下,
大大地激发我对这道玫瑰豆豉鸡的好奇。


浏览了食谱,发现有些材料还蛮罕见,
比如主要灵魂 - 玫瑰露酒, 草果,花椒
幸好出门遇贵人,在我家附近的药材店的老员工,
一次过, 帮我凑齐所需材料,
于是,轻轻松松,包回数只大鸡腿,满怀期待的开工了。。。。。。。。

玫瑰豉油鸡
原食谱来自:Jane's Corner
做法取自:揾到食

材料:
(A)鸡 1只 (我用4副全鸡腿取代)
(B)桂皮 10g,甘草10g,八角 8g,花椒 5g,草果 1个,姜 5片
(C)甜黑酱油 200g,酱油 80g,玫瑰露酒 50g,盐 3tbsp,冰糖 100g,味精 5g (我用鸡粉)
(D)姜6片,青葱 1小把

做法:
1。将(A)鸡洗净,用一些盐抹于鸡身内外。
2。将(B)用干净纱布包扎,放入锅里,加入2公升水,用大火把卤料煮至滚。
3。转小火继续焖煮1小时(这个步骤可以提早一天准备,让药材浸在水里过夜,味道会更香浓)。
4。把(C)和(D)加入汁料(3)内煮滚,如用全鸡,则把(D)塞入鸡肚子里头。
5。转小火煮汁料15分钟,然后才把鸡放入卤锅,用一个盘子盖在鸡面上,让鸡全程浸入在卤汁里头。
6。煮14分钟(不要超过14分钟),把锅离火,放在一旁3个小时。然后将鸡捞起,抹上麻油,冷却后斩件摆盘。
7。取少许卤汁加热,加些麻油,再加些粟粉勾芡,然后淋在鸡面上,即可。

温馨提议 :
~ 不建议把玫瑰露换成绍兴酒 / 花雕酒,因为它们的味道很不同,加了玫瑰露的鸡,会散发出一股很特殊的香甜气。
~ 用不完的玫瑰露酒,还可以用来做叉烧,或加入蒸鸡蛋糕里头,会散发出很香的味道,可以把蒸鸡蛋糕的蛋腥味盖掉。
~ 这卤汁的八角味会比较重,不喜欢八角味道的朋友,分量可以减少。
~ 建议用熄火后泡卤汁3小时的方法,味道会比较能渗入鸡肉里头,鸡肉还很嫩滑。
~ 还可以用它来卤豆腐,把豆腐放入,卤汁一滚,马上熄火,浸泡1个半小时,就行了。(卤豆腐时,把卤汁另外取出一点来卤,不要把豆腐放入原锅里,不然卤汁会变味)





1。 桂皮 cinnamon sticks
2。  八角 star anise
3。 甘草  Licorice root
4。 姜片  slices of ginger
5。 花椒  Sichuan peppercorn
6。 草果  black cardamom(Cao Guo)



 从左到右: 玫瑰露酒,甜黑酱油,酱油。
From left to right  :  Rose wine, Sweet dark soya sauce, soya sauce


Chinese Rose Wine and Soy Poached Chicken
Recipe origin from Jane's Corner
Method refer from揾到食

Ingredients :
(A) 

1 chicken ( Isubsitube with 4 Marylands )

(B)   
10 g cinnamon sticks
10 g Licorice root
8 g star anise
5 g Sichuan peppercorn
1
black cardamom(Cao Guo) 
5 slices of ginger

(C)
200 g sweet dark soy sauce
80 g soy sauce
50g rose wine
3 tbsp salt
100g rock sugar

5g chicken stalk powder


(D)
6 slices of ginger
4 stalks of spring onions


Methods:

1. Clean the (A) chicken, rub the surface with some salt.
2. Place all the spices ingredients(B) in a disposable soup stock pouch. Fill the pot with 2 litre water, add the soup stock pouch, bring to a boil
3. Turn to low flame, then simmer for another an hour.( this step can be done one day earlier so that the spices immersed in to the soup for over night to obtain more fragrant result). 
4. Add in (C) and (D) into the soup(3), bring to boil.  Stuff in the (D) into the stomach if whole chicken is using .
5. Turn to low flame to cook the soup for 15minutes, then put in the chicken, make sure the whole chicken is covered by the soup.
6.  Cook for 14 minutes( not more than 14 minutes), Remove the pot from the flame, set aside for 3 hours.  Then remove the chicken and drain, brush with sesame oil.  Chop the chicken and arrange on the serving plate once it is cooled.
7.  Heat up some gravy with some sesame oil,  thicken it with corn flour water.  Finally drizzle on the chopped chicken and serve.



这道充满古早味的极品,不会难做,只是比较耗时。
但是当你咬到第一口鸡肉时,齿颊留香!
你会觉得再多的耗时,依然是值得的。


在熬煮卤汁时,那那股浓郁又醒神的香料香气,弥漫整个厨房。
隔天加入调味料和玫瑰酒,香气更是熏天!
鸡肉经过浸泡在众多精华汇聚的香浓卤汁数时,
入味鲜美是不用置疑的,那软中带实的口感,也是俘虏人心的要点。
安家二伯还吃出个新点子,
加上姜丝,经过咬爆的姜汁和这玫瑰豉油鸡,
起着妙不可言的美味哦!


不知是这玫瑰酒瓮的外貌,
还是香醇的玫瑰露酒的关系,
我就是觉得这道料理,充满着浓郁的古早味。
让人想起一些卖粥的老店,里边的一些卤味,
比如,卤肉,卤豆腐,卤蛋,卤肠。。。。
那股儿时吃到的卤味,开心,满足。。。历历在目。


谢谢原创JaneChew的无私分享。
谢谢偶像,分享了这么珍贵的料理。
谢谢朋友,愿意和我一起互动研煮这道极品;让研煮的过程显得有趣多了。
分享的世界,因为大度的你们,叫我受惠无穷,感恩!


@@@@@ Enjoy ! @@@@@


Sunday, 12 July 2015

烘烤南瓜甜甜圈(Baked Pumpkin Doughnuts)



去年10月,在Angel家看到这免炸的甜甜圈时就纳入待做名单。
配合最佳食谱今月的南瓜主题,
我把它从待做名单挖了出来,
造就了安家第一个甜甜圈。


多了南瓜泥的加持,这甜甜圈是松软的,
少了油炸,吃起来也较没有负担。



烘烤南瓜甜甜圈
食谱参考:启动生命的旋律

材料:
150g 高筋面粉
25g 细砂糖
2g 即发酵母
3g 盐
30g 奶油
40g 鸡蛋
10ml 水
75g 南瓜泥(南瓜去皮蒸熟,压成泥)

其它材料
少许融化奶油
少许蛋液
适量的糖粉和肉桂粉

做法:
1. 面粉、砂糖、酵母、盐、南瓜泥搅拌均匀。
2. 加入鸡蛋,继续搅拌。然后慢慢加水,直到成团。不要全部水一次加入,依面团状况慢慢加。最后加入奶油,将面团揉成光滑可拉成薄膜的面团。
3. 面团盖上保鲜膜或拧干湿布,放在温暖处,发酵40分钟或直到双倍大。
4. 面团排气,分成10份,揉圆,盖上布休息10分钟。
5. 面团稍微压扁排气,揉圆,用手指在中间戳洞。
6. 双手拉两边,边拉边转动面团,把洞口拉大。
7. 把整形后的面团排在烤盘上,放在温暖处进行第二次发酵,约40分钟(发酵1/2小时后查看甜甜圈发酵的速度,如果认为足够就可以进烤箱了。发酵太久中间的洞会不见哦)。
8. 涂上蛋液,送入预热烤箱180度C烤12-16分钟或至金黄色。
9. 甜甜圈出炉后,涂上奶油,待稍微冷却后(5-10分钟),交替撒上适量的糖粉和肉桂粉。


Baked Pumpkin Doughnuts
Recipe adapted from :启动生命的旋律

Ingredients:
150g bead flour
25g caster sugar
2g instant yeast
3g salt
30g butter
40g egg
10ml water
75g mashed pumpkin

Others :

Some melted butter
Some egg wash
Some icing sugar and cinnamon powder


Method:
1. Mix the flour, caster sugar, instant yeast, salt and mashed pumpkin evenly.
2. Add in the egg and continue mixing. Slowly add in the water and knead into a dough. Don't add in all the water at once; add it according to the consistency of the dough. Lastly add in butter, continue kneading it patiently until it turns into a shiny, pliable dough.
3. Cover the dough with cling wrap or a wet cloth, place it in a warm place and allow it to proof for 40 minutes or until it doubles in size.
4. Punch down the dough and divide it into 10 portions. Roll them into balls and cover them in a cloth to proof for 10 minutes.
5. Punch down the balls of dough slightly, roll them into balls again and poke a hole in the middle with a finger.
6. Using both hands, slowly widen the hole.
7. Arrange the doughnuts on a tray and proof in a warm place for about 40 minutes. (Check on the doughnuts after proofing for 30 minutes. If they look okay, then you can start baking them. Don't proof for too long or the hole might disappear.)
8. Brush a layer of egg wash on the doughnuts and bake in a preheated oven at 180°C for 12 -16 minutes or until they turn golden brown.
9. Spread a layer of butter on the doughnuts fresh out of the oven. After about 5 - 10 minutes, alternately scatter some icing sugar and cinnamon powder on the doughnuts.




撒上适量的糖粉和肉桂粉,
不仅好看,美味也提升。








I'm submitting this post to the Best Recipes for Everyone
 July 2015 Event : I have a date with "Pumpkin"
organized by Fion of XuanHom's Mom and co-hosted by Rachel

Friday, 10 July 2015

提拉米苏蛋糕(手指饼干)Tiramisu(lady fingers)



 这是配合娜娜一班死党为娜娜搞惊喜生日会的蛋糕。
还记得2年前,娜娜的三五知己,悄悄和安迪安排惊喜的戏马,
当时童心未眠的安迪和安哥也配合得天衣无缝,
让娜娜留下一个美好的生日回忆。 

事隔2年,历史重演,稍微不同的是,
今年娜娜外出回来后,就窝在她的房间。
直到安迪假意知会她要外膳催她洗澡时,
死党们是一个接一个,悄悄地进入屋里布阵,
然后。。。。。。当主角下楼时,
死党们才一窝蜂从厨房,一边捧着蛋糕,一边唱生日歌,
当时的娜娜既惊又喜,错愕腼腆,
接着就是一阵尖叫声,喜气洋洋,闹气喧天。






提拉米苏蛋糕(手指饼干) 
Tiramisu(lady fingers)
8寸圆形脱底模 (8" base removable rould mould )

材料Ingredients:

咖啡酒糖液 Coffee liquor
 2 tbsp香浓即溶咖啡粉 Instant Coffee powder
230ml热水  Hot water
1tbsp糖 Sugar
40ml咖啡酒 Khalua                                   

马斯卡芬乳酪馅 Mascarpone cheese filling :
450ml鲜奶 Fresh milk
160g糖 Sugar
5g匙明片 Gelatin leaves
35g面粉 Flour
6个蛋黄,打散  Egg yolk,beat
60ml咖啡酒 Khalua
2茶匙云尼拉香精 Vanila essence
60克无盐奶油 Unsalted butter
300克马斯卡芬乳酪 Mascarpone cheese

1包手指饼干 1pack lady fingers

上层装饰 Topping
适量可可粉 Some cocoa powder

做法 Method:
1。 在一个碗内 ,将咖啡粉,糖和热水溶化,加上酒搅匀置旁待用。
1. Mix the coffee powder, sugar and hot water in a bowl, then add in the kahlua and mix evenly.
2。  在一个中煲,放入鲜奶和糖,隔热水搅拌,糖溶化后,加入已溶化的明胶片(用冰水泡软,沥干),继续搅匀。再加入蛋黄,云尼拉香精和面粉。小火慢煮至浓稠幼滑。
2. Mix the milk and sugar in a pot, then double boil the mixture until the sugar dissolves completely. Add in the gelatin leaves(after softening it in ice water and then drained) and continue stirring. Add in the egg yolks, vanilla essence and flour. Cook it over a slow flame until it turns thick and smooth.
3。  另外,将马斯卡芬乳酪打至松发,待用。
3. Beat the marscapone cheese until fluffy.
4。  这时做法(2)开始浓稠,加入奶油搅匀,熄火后,加入做法(3)和酒,搅拌均匀成乳酪馅。
4. The mixture from (2) should be thick enough by now. Stir in the butter, then remove the pot from the flame and mix in the kahlua and (3) to form a cheese batter.
5。  将手指饼干,泡一层咖啡酒糖液,排放在一个8寸的圆形脱底模子,舖盖一层乳酪馅、再叠上第二层泡酒液的手指饼干,铺上剩余的乳酪馅。
5. Dip the lady fingers in the kahlua and remove quickly. Arrange the lady fingers in an 8 inch round cake mould. Next, cover the fingers with a layer of cheese batter, arrange some fingers on top of that layer and follow that with a final layer of cheese batter.
6。  放入冰箱冰置一晚。最后上面洒上一层可可粉即完成。   
6. Refrigerate in the fridge overnight. Spread a thin layer of cocoa powder on the cake before serving.
备注:
欲想看制作步骤图,请参阅这里
Tips:
Click this link for step by step pictures to make the cake.


相比2年前,孩子们也长大了,
识趣的安哥和安迪,切了些水果和订了披萨,
就出门gai gai(逛街)去,把整间家留给她们,随她们自由发挥。


 话说回来,当娜娜看到安迪准备着蛋糕时,为了避免她有所怀疑,
安迪还撒谎说,有蚂蚁来侵蚀我的手指饼干,
所以我被迫用掉来做提拉米苏,幸好单纯的她很好骗,
又让我顺利过关了。



手指饼干的绵密,咖啡酒的香醇
马斯卡芬乳酪馅的顺滑,可可粉的干爽,
这提拉米苏,当天可是好评如许。

 同样的食谱,也可以做成7寸方形或8寸圆形的蛋糕。
方形的做法看这里



  


@@@@@ Enjoy ! @@@@@

Thursday, 9 July 2015

金瓜椰丝柳叶包 ( Pumpkin with Shredded coconut Leaf shaped Pau)


今天又是赴约的一天。
带着丑丑的柳叶包来和大家一起开心参与“金瓜包子趴地”。
第一次尝试捏柳叶形的包子,
难免丑态毕露,还请大家多多包涵。


刻意的把金瓜皮也一起参入。
希望绿点的加入,带出柳叶的绿意;
同时也可以保留金瓜皮的营养成分。



金瓜椰丝柳叶包
皮料:
A : (使用前混合均匀)
      即溶酵母 1茶匙
      清水 40毫升
B : 包粉 140克
     糖分 50克
     白油 10克
     金瓜和金瓜皮个别40克(切块,蒸熟,压烂)
   
椰糖椰丝馅料 :
椰丝  150克
椰糖    80克
水        70克
班兰叶   2叶



做法 :
1。馅料:将水及椰糖煮至椰糖溶解,加入班兰叶和椰丝,小火炒干即可。
2。皮料 : 将(B)料放入大碗加入(A)料拌匀,倒在桌面用手搓2分钟至光滑面团,用布盖着发酵30分钟,分成10份(约30克1份)。
3。 造型 : 将(2)的面团滚圆后压扁,中间部分稍微厚一些,包入1份馅料,边缘折起成柳叶形,收口捏紧,排在纸杯上,重复至完,盖着待发30分钟。
4。 锅里煮好滚水,排好架子及铺块白布,排入(3)后盖好,以中火蒸9 - 10分钟或熟即可。








Pumpkin Shredded coconut Leaf Pau
Ingredient for skin :
A : (mixed just prior to using)
     1 tsp instant yeast
     40ml water
B : 140g pau flour
     50g icing sugar
     10g shortening
  40g pumpkin, 40g pumpkin skin (diced, steamed and mashed)


For filling :
150g fresh shredded coconut
80g gula Melaka (palm sugar)
70g water
2  pandan leaves

Method :
1. For filling : In a pot cook the water and gula Melaka until melted. Add in pandan leaves and shredded coconut, stir-fry until dry with low flame.
2. For skin: Combine ingredients (B) in a big mixing bowl. Add in ingredient (A) and mix well. Invert onto a tabletop and knead with your palms for 2 minutes till dough becomes shiny and soft. Return dough to the big bowl and cover with a piece of cloth. Proof for 30 minutes. Divide into 10 portions (about 30g each).

3. To shape: Flatten a dough from no. (2) into a circle. Flatten the edges so that the center bulges slightly and place in a portion of the filling. Gather the edges to form a leaf shape, seal opening and lay it facing upwards on a flattened paper cup. Repeat process until all the dough is used up. Cover and proof for 30 minutes.

4. Bring water to a boil in a wok, then place a steaming rack in the wok. Cover the inside of the wok lid with a cloth(to prevent the water droplets from dripping onto the paus). Arrange no.(3) on the steaming rack. Cover the wok and steam over medium heat for 9 -10 minutes or till thoroughly cooked.




为了消耗我家的马六甲椰糖,所以加进椰丝炒和。
松软的金瓜包皮,搭上香甜的椰糖椰丝,
在安家还蛮受欢迎的,一出蒸笼,马上消掉一半。
第二天,同样的食谱,再次开工哦!



I'm submitting this post to the Best Recipes for Everyone
 July 2015 Event : I have a date with "Pumpkin"
organized by Fion of XuanHom's Mom and co-hosted by Rachel

Monday, 6 July 2015

绿茶长崎蛋糕 (Japanese Green Tea Castella Cake)


尝过米霖味浓的原味长崎蛋糕,喜欢。
也尝过没有米霖味的巧克力长崎蛋糕,也喜欢。
今天和大家分享,这充满和风气息的绿茶长崎蛋糕;
个人还蛮喜欢味霖,蜂蜜和绿茶带来的独特风味。






绿茶长崎蛋糕
木框烤模(11 x 21 x 8)cm 1个

材料:
AA鸡蛋黄 4个、高筋面粉40克、低筋面粉 40克、绿茶粉10克、细砂糖 20克、 味霖4克
蜂蜜60克 + 温水 半汤匙(搅拌均匀)

AA蛋白 4个或180克 、细砂糖 65克


[做法]
1)先用烤纸把木框铺好。然后放在一个烤盘上备用。
2)首先,把蛋黄、蛋白分开放入不同的容器里。
3)蛋黄加入20克的细砂糖和味霖搅拌均匀,取出1/3的蛋黄糊和绿茶粉拌匀,备用。
4)蛋白分次加入细砂糖打至硬性发泡。
5)取/3的蛋白霜加入蛋黃糊,拌匀。 另外2汤匙蛋白霜加入绿茶糊拌匀。
6)再将混合均勻的蛋黃面糊倒回剩余的蛋白霜中混合均勻。
7)将低筋粉筛过,分3次和蜂蜜交替加入,以切拌方式混合成均勻的面糊。
8)然后后把面糊倒入包好纸的木框里,最后倒入绿茶蛋白霜,以筷子搅拌数圈。
9)送入预热后的烤箱里,以160度烘烤大约60分种至表面呈现金黃色即可。
10)蛋糕烘好后,取出烤箱,脱模待凉后,把烤纸撕开,把四周边切掉,再切成喜欢的大小即可。

小小分享:
** 如果表层上火太热,快上色,可以在表层的颜色均匀金黄色后,开始用锡纸遮盖 **

**切的時候刀子沾少许水,會比较好切,不然好像咔着、咔着的**

**蛋糕封密一夜后口感和味道更加好**

**原味长崎蛋糕食谱请参阅这 
**巧克力长崎蛋糕食谱 请参阅这里






Japanese Chocolate Castella Cake
Wooden mould (11 x 21 x 8 cm)

Ingredients:
4 AA egg yolks
40g bread flour
40g cake flour
20g coca powder  
10g caster sugar
4g mirin
50g honey + 1/2tbsp warm water (stirred evenly)

4 AAegg white or 180g
65g caster sugar

Method:
1. Line the wooden mould with baking paper, then place it on a baking tray.
2. First, separate the egg yolk and egg white into 2 different containers.
3. Add 10g of caster sugar and mirin to the egg yolks, then mix evenly.
4. Add the egg whites to the caster sugar in a few times, beat until soft peaks form.
5. Mix the egg yolk batter into 1/3 of the egg white meringue evenly.
6. Pour the egg yolk mixture back into the remaining egg white meringue. Mix evenly.
7. Sift all flour and powder. Divide the sifted flour and honey mixture into 3 portions and alternately add them into the batter. Fold the batter evenly.
8. Pour the batter into the lined mould.
9. Bake in a preheated oven at 160°C for about an hour until the top of the cake is golden brown.
10. Allow the cake to cool on a rack and tear off the baking paper. Slice off the sides, then cut the cake into slices suitable for serving. 

Tips:
** If the top of the cake looks like it is going to be burned soon, you can cover the cake with a piece of aluminium foil after the color has evened out. **

** Wet the knife before slicing the cake fro smoother slicing. **

** Keep the cake in an airtight container, but don't refrigerate. The cake tastes better the next day. **

** The Original Japanese Castella Cake recipe is here.




蛋糕有着蜂蜜的香甜,也有绿茶的香气,
偶尔也会品到微微的米霖芳香,
搭上一壶绿茶,
不禁让人又想往东洋飘了。









This post is linked to the event Little Thumbs Up (July 2015 Event: Tea


and hosted by Cheryl of Baking Taitai.


Saturday, 4 July 2015

南瓜司康 (Pumpkin Scones)



 想烤司康很久了,
一直不敢开炉,因为之前看到一些负面分享,
有人说,成品出来硬到像石头;
有的虽然表层呈金黄但里边熟不透;
总之听起来好像不是容易烤得好哦!


趁着最佳食谱的南瓜月的到来,
应节的抱了1粒南瓜回家,
就随缘来个南瓜司康吧!


很幸运的,参考了小小米桶的食谱,
做法简单,重点强调,图片清楚,
让我的司康初体验,顺畅又满意。


南瓜司康
食譜参考:小小米桶

材料: ( 約10個 )

低筋面粉....250g
泡打粉.....10g
奶油.....80g ( 冰箱取出直接使用)
白糖.....20g
牛奶.....115g
南瓜泥.....60g
熟的南瓜小丁.....40g


做法:
1.將南瓜外皮刷洗干净後,連皮切約2.5公分的块狀,放入水滾的蒸锅中蒸熟
   取出降溫后,取40g連皮切成小丁,再將剩下的部份,去皮压成泥狀,取60g,备用
2.將面粉、泡打粉放入盆中混合均勻,再過筛2~3次
3.無盐奶油切成小方块,放入面粉中,以奶油切刀,切压成粗粉粒狀
4.加入糖、盐、南瓜泥混合拌压,再加入南瓜丁,用刮刀混合均勻
5.接着加入牛奶,轻轻拌压成团,稍微拌成团後,用保鮮膜包好並轻压整成方形,放入冰箱冷藏1小時,备用
 6.從冰箱取出面团再压成2公分的厚度,用圓模(直径约5公分)压出圓饼狀
7.於司康表面刷上牛奶,送入已预热的烤箱,以攝氏200度烤15分钟即成。可以少许的搅打鲜奶油或草莓果酱配食。


温馨提议:

~ 將泡打粉跟面粉多次筛过,可避免泡打粉不均勻,产生苦味;並减少面团的搓揉,造成出筋,得以保持成品的酥松口感。
~ 面团中的奶油应该是顆粒的状态; 因为如果揉过头,奶油融化,被粉类吸收,出来的司康就會扎实或坚硬。
~ 还有 一个重点是用奶油切刀,或刮板、叉子做补助工具; 如果 直接用手去搓,手的温度会加速奶油的溶化,而导致奶油融化,被粉类吸收,出来的司康就會扎实或坚硬。







Pumpkin Scones
Recipe adapted from :小小米桶
(yields 10 pcs)

Ingredients:
Cake flour....250g
Baking powder.....10g
Butter....80g ( Cut into small cubes immediately after taking out of the fridge)
Sugar.....20g
Milk.....115g
Mashed pumpkin.....60g
Cooked pumpkin dices.....40g


Method:
1. Clean the pumpkin skin, cut into pieces of 2.5cm and steam with boiling water until cooked.
2. Sift the cake flour and baking powder 2 - 3 times.
3. Use a scraper to dice the butter into small cubes, then mix the cubes into the flour with the scraper  to form crumbs.
4. Add in sugar, mashed pumpkin and pumpkin dice, using the scraper to mix well.
5. Add in milk and gently knead to form a soft dough.  Wrap with cling wrap and shape into a cuboid. Chill in the fridge for 1 hour.
6. Remove the dough from the fridge and roll it out so that it is 2 cm thick. Use a round cutter (5 cm in diameter) to cut out the scones.
7. Brush the surface of the scone with a thin layer of milk, then bake them in a preheated oven at 200°C for 15 - 20 minutes. Serve with fresh cream or fruit jam.






司康还在烤炉时,就传出阵阵诱人的芳香。
出炉后外酥内松软,甜度适中,斋吃已美味。
加了搅打鲜奶油或草莓酱,更是口感丰富。
我非常满意它的美味可口;
唯独那略矮的外貌,还是有待进步的空间。


悠闲的午间,来份自家烘焙的司康,
再搭上一杯温温的英式红茶,
如果还可以有伴和品,一边天南地北话家常,
我想,幸福就是这般简单吧!




I'm submitting this post to the Best Recipes for Everyone
 July 2015 Event : I have a date with "Pumpkin"
organized by Fion of XuanHom's Mom and co-hosted by Rachel
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