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原料
中筋面粉: 500克, 泡打粉: 2茶匙, 细砂糖: 3汤匙, 黄油: 110克, 柠檬皮: , 冷牛奶: 300毫升, 覆盆子: 150克, 鸡蛋: 1个
步骤
11.低筋面粉、细砂糖、泡打粉放入搅拌机。快速搅打10-15秒混合均匀。 Add plain flour, caster sugar, baking powder in food processor. Mix 10-15 seconds.
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2刮一个柠檬的皮,记得只要黄色的部分,白色部分会比较苦。 Zest a lemon.Make sure to only zest the yellow part of the lemon skin.The white part of the lemon leaves a bitter aftertaste.
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3从冰箱取出无盐牛油切丁。 Use cold butter straight from the fridge, chopped into cubes.
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4将柠檬皮和牛油都加入搅拌机内。 Add lemon zest and diced butter to food processor.
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5搅拌均匀。 Pulse until it starts to form pea sized crumbs.
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6加入蔓越莓,并搅拌均匀。 Remove dough from food processor and gently fold the berries into the flour mixture.
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7中间挖个井,倒入牛奶,用叉子轻轻就搅拌一下,搅拌至无干粉状态。 Add milk to the flour mixture and stir till just combined; do not over mix.
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8将面团包上保鲜膜就可以放到冰箱冷藏30分钟。 Wrap in clingfilm and and place in your refrigerator for at least 30 minutes.
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930分钟后,桌上撒上面粉,拿出面团。 Turn the mixture out onto a lightly floured surface.
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10把一些蔓越莓压在面团表面。 Press raspberries in the surface.
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11用手或者擀面杖把面团擀成2.5cm厚。 Pat out until it is about 2.5cm in thick.
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12用圆形模具压出形状。 Cut into rounds with a large round cutter.
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13把切割好的圆饼放入烤盘里,表面刷上蛋液。 Place on a baking sheet; brush the tops with egg wash.
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14预热烤箱200度,烘焙12到15分钟或表面金黄即可。 Bake for 12 – 15 minutes or until the tops are golden brown.
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15具体视频地址:http://t.cn/RKhoSk2
小技巧
- 奶油从冰箱取出后,要立即切碎并与面粉混合,不可以用回温过久的奶油喔! 2.倒入牛奶后,用叉子搅拌的时候,一定要轻,少量搅拌,不要过度搅拌,以免面粉上劲。 3.揉面团的时候也要轻,不用揉到表面光滑,只要都揉到一起就可以了 4.把面团放入冰箱冷藏30分钟,是让泡打粉更好的发挥作用,到时候烤出来的司康饼就会很酥松