BUTTER SCONE | 葡萄干黄油司康
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Jaro1
The butter scone is defined by its flaky and tender texture. Served with black tea，you can enjoy a British afternoon tea well.
黄油司康质地松软，口感酥脆。与红茶搭配，便可以好好享受简单的英式下午茶啦。
黄油司康质地松软，口感酥脆。与红茶搭配，便可以好好享受简单的英式下午茶啦。
用料
| Flour| 面粉 | 125克(g) |
| Sugar| 砂糖 | 15克(g) |
| Dry yeast| 干酵母 | 3克(g) |
| Salt| 盐 | 3克(g) |
| Butter| 黄油 | 30克(g) |
| Currants| 葡萄干 | 15克(g) |
| Egg| 鸡蛋 | 1个 |
| Milk| 牛奶 | 100毫升(ml) |
BUTTER SCONE | 葡萄干黄油司康的做法
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Prepare for the ingredients.
称好原料备用。
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Combine the milk, dry yeast, sugar, and half egg; stir until the sugar is completely dissolved; reserve.
牛奶、干酵母、糖、半个鸡蛋混合，搅拌至糖溶解备用。
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Combine the flour, salt, and butter in a mixing bowl; knead into a coarse powder.
面粉、盐、黄油混合均匀，搓成粗粉状即可。
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Add the liquid ingredients; mix to incorporation.
倒入液体混合物，用手揉成团。
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Add the currants; and mix to distribute evenly；set aside to fermentation (1hour).
加入葡萄干混合均匀，盖上保鲜膜发酵1小时。
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Flatten the dough.
将面团压扁。
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Cut out shapes as desired； brush lightly with remaining egg wash.
切成想要的形状，在表面刷上剩余的蛋黄液。
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Bake at 180C in a oven for about 15 to 17 minutes or until golden brown.
放入预热好上下火180度的烤箱，烤15-17分钟直到表面金黄。
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Ding！Made it.
叮！出炉摆盘拍照片。
小贴士
Tips:
The butter scone can store well in the refrigerator for up to 18 hours or in the freezer well-wrapped for up to a week.
REFERENCE: Page 470 (Chapter 11) of Textbook 113 Advanced Bread and Pastry.
黄油司康可在冰箱中储存18小时，若包装好甚至可冷藏长达一周。
参考《113 面包甜点｜烘焙食谱》470页，第十一章。
The butter scone can store well in the refrigerator for up to 18 hours or in the freezer well-wrapped for up to a week.
REFERENCE: Page 470 (Chapter 11) of Textbook 113 Advanced Bread and Pastry.
黄油司康可在冰箱中储存18小时，若包装好甚至可冷藏长达一周。
参考《113 面包甜点｜烘焙食谱》470页，第十一章。
