無油司康

很多朋友説我十分勤力烹飪

其實我只是較"為食"

同熱愛跟烹飪大師學習罷了

而且朋友的鼓勵和贊賞

便是最大的原動力

今天收到身在澳洲的老友送來的Receipt

製造超簡易又無油嘅Scone

而且不用開機又不用力氣同嘥時間

亦可隨喜好, 配搭葡萄乾或簡約的檸檬汁

So Flexible

整西點梗係鬼佬勁啲呱:)

過去所遇到的Scone Receipt又要牛油

成份複雜又難控制

所以想在這裡分享比想要健康.唔得閒...
但又口痕的妳~哈！

而個人對菓Jam一向麻麻

但呢次嘅Scone令我破例開動它們了。。。

Ingredient: (8pcs)

Self-raising flour 300g (Sifted)

Caster Sugar 45g

Salt 1/2 teaspoon

Thick Cream  125ml

Rasin 20g 

(or Lemonade 120ml)

Milk 40ml  

*Jam or whipped cream to serve

Method:

1. Preheat the oven to 180C. Apply bake paper at the baking tray

180度预熱焗爐後, 铺一張烘焙紙在焗盤上 

2. Place the flour, milk, sugar and 1/2 teaspoon salt in a large bowl

用大器皿拌入篩過的自發粉,牛奶,砂糖,半茶匙鹽 

3. Add the cream and Rasin (or lemonade) mix to form a soft dough

再加入奶油和葡萄乾(或檸檬汁)用手混合成軟麺糰

4. Turn out onto a lightly floured workbench and knead lightly until combined

灑上小量自發粉在桌面上, 把麺糰拿出來, 用手輕輕搓揉

(切忌用打發機, 只須用手輕輕搓揉才令司康鬆軟)

5. Press the dough with your hands to a thickness of about 3.5cm

輕壓軟麵糰至厚度約3.5cm  

6. Use a 6cm round cutter to cut out 7-8 scones

用約6cm闊的烘焙鐵圈, 吸出約7-8個烤餅狀

7. Place on baking tray and brush the tops with some milk
放入焗盤, 並在麵糰頂部掃上牛奶

8. Bake for 15 minutes until lightly browned

以200C 烤焗15分鐘至呈金黃色

9. Serve warm with your favourite jam

可在暖和享用前, 放上喜爱的菓酱

出爐後即時忍唔住嘆咗幾件

❀ 之後包靚靚送比小敏作Birthday Gift ❀