Seaweed Pork Floss and Salted Scones

Name: Seaweed Pork Floss and Salted Scones
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g All-purpose flour; 1g salt; 20g granulated sugar; 45g butter; 40ml milk; 40ml yeast; Yogurt; 10g Seaweed; 15g Pork floss

by Fei Er loves food

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Scone, originated in Scotland, is the Scot’s Quick Bread. Its name is the place crowned by the Scottish royal family. It has a long history and is called the Stone of Scone or From the stone of the Stone of Destiny.
Scones are an indispensable part of English afternoon tea. If "Cream Tea" is listed in the English afternoon tea menu, don't think it is black tea with whipped cream. The so-called "Cream Tea" refers to a four-in-one tea set consisting of black tea, Scone, Clotted Cream, and jam.

Ingredients

150g All-purpose Flour
1g Salt
20g Granulated Sugar
45g Butter
40ml Milk
40ml Yeast
Yogurt
10g Seaweed
15g Pork Floss

Seaweed Pork Floss and Salted Scones

1. The yeast is melted with milk, let stand for 10 minutes, and mix the flour, sugar and salt evenly

Seaweed Pork Floss and Salted Scones recipe

2. Put it in the cook machine, cut the butter just taken out of the freezer into small pieces and put it in

3. Use a mixing paddle

4. Stir until the mixture is uniform and it is a dry powder, and there are small particles of butter that cannot be mixed.

5. Add melted milk yeast

6. Add yogurt and mix into flocculent

7. Cut crispy seaweed slices into small pieces

8. Put it in the cook machine

9. Just stir into a dough, no need to stir too much

10. Take it out and manually shape it into a round cake, wrap it in plastic wrap, let it rest for 15 minutes, and start preheating the oven at 200 degrees

11. Cut into six chunks

12. Move it to a baking tray lined with greased paper

13. Put it in the preheated oven and bake for 15-20 minutes, and the coloring is satisfactory

14. Break it apart to see if the color inside is the same. If the darker part is not baked well, continue baking

15. Be sure to eat it while it's hot, the taste is excellent. With a cup of English black tea, enjoy a cozy afternoon

Tips:
1. The key point of making Scone dough is not to over-mix it into a dough, but to make it loose.
2. The butter must be frozen, take it out and use it directly
3. If you have patience, you can put the shaped dough in the refrigerator overnight, and the baking effect will be better the next morning.