司康餅和小籠湯包，有花也有肉！

司康餅，英文scone，我在網上搜了一個比較簡單的配方，如法炮製，還算成功。recipe 如下：

Ingredients

2 cups all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons unsalted butter, frozen

1/2 cup raisins (or dried currants)

1/2 cup sour cream

1 large egg

Directions

1。Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

2。In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.

3。In a small bowl, whisk sour cream and egg until smooth.

4。Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

5。Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

1。成品

 

2。看看內部組織，發起來了哈，我沒用葡萄幹，改用cranberry + white chocolate。

 

3。後來我覺得三角形的不太好做，第二次製作時就整了一個方不方圓不圓的scone，自我感覺很有篆書那種方中帶圓圓中有方的金石之風哦。

 

可是，我們家那個挑食的food critic評道：mommy, this is biscuit, not scone。

人家就認準三角形的，圓的不吃。沒辦法，以後還得做成三角形的啦，唉。

 

4。小籠湯包，不是自吹的，咬一口，湯嗞溜的飆出來，味道美籍了，看實物吧：

 

5。十八個摺的包子哈，雖然包子好吃不在摺上。

 

6。出鍋