1.Crispy Scones

食譜:酥鬆性小西餅

Ingredients:

180 g of Unsalted Butter

80 g of Powdered Sugar

50 g of Eggs

220 g of Low-gluten Flour

20 g of Milk Powder

 

Directions:

Step 1. Softened the unsalted butter. Next, add the sifted sugar powder and beat them until turn into a fluffy white batter.

 

Step 2. Add the eggs in with the batter and mix well.

 

Step 3. Sieve the low-gluten flour and milk powder. Next, add them to the batter and mix well.

 

Step 4. Spread a baking sheet on the baking tray. Next, pour the batter into a pastry bag and squeeze several equal portions neatly on the baking sheet

 

Step 5. Place the tray into the oven and bake at 180℃ for about 20 minutes. After that, the pastry is ready to be served.

 

 

 

2.Egg Yolk Scones

食譜:蛋黃小西餅(1)

Ingredients:

60 g of Eggs

55 g of Egg yolk

110 g of Caster Sugar

1 g of Salt

120 g of Low-gluten Flour

Powdered Sugar

 

Directions:

Step 1. Mix the eggs, egg yolks and caster sugar together. Beat well until the batter becomes thick and grainy.

 

Step 2. Slowly add the sieved low-gluten flour to the batter and stir evenly.

 

Step 3. Pour the batter into a pastry bag with flat opening. Then, squeeze the batter onto the baking pan in a round shape. Next, cover the top of the batter with a layer of sieved powdered sugar and place the tray into the oven. Bake the crispy cakes for about 8 minutes at 210°C.

 

Step 4. It is recommended to add an appropriate amount of whipped cream before eating to enhance the flavour of the cakes.

 

3.Crunchy Scones

食譜:脆硬性小西餅

Ingredients:

120 g of Unsalted Butter

100 g of Powdered Sugar

50 g of Eggs

200 g of Low-gluten Flour

50 g of High-gluten Flour

 

Directions:

Step 1. Soften the unsalted butter. Next, mix the sifted sugar powder with the butter and beat until they become fluffy white batter.

 

Step 2. Crack the eggs mix well with the batter.

 

Step 3. Next, sieve the high-gluten flour and low-gluten flour.  Then, add them in with the batter and mix evenly. They will become a brittle and hard dough.

 

Step 4. Place the dough into a plastic bag and flatten it with a roller. Next, place the flatten dough into the refrigerator until they harden.

 

Step 5. Use a biscuit stamper on the flat surface to form the shape of the cakes/

 

Step 6. Place them neatly on the baking tray before placing the tray into the oven. Bake them for about 20 minutes at 180°C.

 

 

4.Honey Lemon Scones

食譜:蜂蜜檸檬小西餅

Ingredients:

70 g of Butter

60 g of Powdered Sugar

1 Egg

120 g of Low-gluten Flour

2 teaspoon of Honey

1 tablespoon of Lemon Juice

Lemon Skin

 

Directions:

Step 1. Beat the butter with powdered sugar until it becomes a loose white batter.

 

Step 2. Beat the eggs; Sieve the low-gluten flour. Add into the batter and mix well.

 

Step 3. Mix the honey and lemon juice in with the batter.

 

Step 4. Place a baking paper over the baking tray. Next, pour the batter into a pastry bag, and slowly squeeze the batter on to the baking paper with a flat nozzle.

 

Step 5. Squeeze the batter out into about 20 equal portions. Then, place a little lemon skin on the top of the cake as decoration.

 

Step 6. Bake them in an oven at 180°C for about 15 minutes.

 

 

 

5.Orange Scones

食譜:橙香小西餅

Ingredients:

100 g of Unsalted Butter

50 g of Caster Sugar

30 g of Eggs

30 g of Orange Juice

150 g of Low-gluten Flour

30 g of Candied Orange Peel

1 tablespoon of Minced Orange Skin

 

Directions:

Step 1. Mix the sifted sugar and butter together. Beat them until they turn fluffy white.

 

Step 2. Beat the eggs and mix them well with the sugar butter mix from earlier. Then, add orange juice in and mix well.

 

Step 3. Sift the low-gluten flour and add to the batter and mix well. Next, add the candied orange peels and the minced orange skin to the batter.

 

Step 4. Pour the batter into a pastry bag with a flat nozzle.

 

Step 5. Squeeze the batter onto a baking sheet that is on a baking tray. Next, place the tray into the oven and bake at 170°C for about 25 minutes. The crispy cakes are now ready.

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