份量 Yield
約 6個 5cm大的圓形司康(鬆餅)
around SIX 5cm scones
材料 Ingredients
| 低筋麵粉 Cake Flour | 400g |
| 泡打粉 Baking Powder | 3Teaspoon(茶匙) |
| 砂糖 Sugar | 60g |
| 無鹽奶油 Unsalted Butter | 80g |
| 全蛋 Egg | 100g |
| 酸奶油Sour Cream | 100g |
| 鹽Salt | 1/4 Teaspoon(茶匙) |
| 蛋黃液 Egg Yolk Brush | 1顆蛋黃+約1湯匙的酸奶油 1 egg yolk and ~1 tablespoon of sour cream |
之前的準備 PREPARATION
– 全蛋放置於室溫 Bring eggs to the room temperature
– 無鹽奶油混合前暫時冷藏保存 Make Sure the COLD butter is added into flour
步驟 STEPS
1. 混合 低筋麵粉 和 泡打粉 並過篩。Combine cake flour and baking powder, sift into a mixing bowl.
2. 加入砂糖和鹽，混合均勻。Add in sugar and salt, mix until incorporated.
3. 加入冷藏的無鹽奶油，用手混合成淺黃色的顆粒。Rub COLD butter into flour until it resembles bread crumbs.
4.混合全蛋和酸奶油，加入步驟3 的麵粉中。Combine eggs and sour cream.Add into flour mixture made from step3.
5. 輕輕混拌成麵團。用保鮮膜包好放入冰箱冷藏30分鐘。Combine to form a dough.Then, wrap it in cling film and chill at least 30mins.
6. 準備蛋黃液: 打散蛋黃並混合酸奶油。Prepare Egg Yolk Brush: Beat egg yolk an combine well with sour cream.
7. 取出麵團並捍折至2cm高，用5cm 的餅乾模壓出司康(鬆餅)。Roll out the dough in 2cm thick. Cut it into round shape with 5cm cookies cutter.
8. 再次輕壓黏合成麵團，並重複步驟7。Re-roll the scraps and repeat step7.
9. 將司康(鬆餅)麵團放在鋪上烘焙紙或矽膠墊的烤盤內。於麵團表面塗上蛋黃液。Place the scones onto a parchment paper or silicone mat lined baking pan and brush the tops with the egg yolk wash.
9. 預熱200°C烤箱，烘烤約20分鐘至表面成金黃色。Preheat oven to 200°C, bake about 20mins until golden brown on the tops and bottoms.
Q&A
【如何保存烤好的司康 ? How to store freshly baked Scone?】
‧ ‧放入密封容器內保存。Store in a air-tight container.
‧‧常溫可保存2-3天 或放入冰箱冷藏約7天。 Store at room temperature for 2-3days or keep in your fridge for a week.
【如何保存生司康麵糰 ? How to store RAW Scone dough?】
‧ ‧將生的司康放在鋪上烘焙紙的烤盤內，用保鮮膜覆蓋表面，冷凍保存約一個月。Lay your cut scones on a baking pan with parchment paper, and place directly in the freezer for a month. Cover it with plastic wrap.
‧‧將冷凍的司康放回室溫至少1小時才放進烤箱烘烤。 Bring frozen scone dough to the room temperature at least 1hr before baking.
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