Saturday, 4 July 2015

南瓜司康 (Pumpkin Scones)



 想烤司康很久了,
一直不敢开炉,因为之前看到一些负面分享,
有人说,成品出来硬到像石头;
有的虽然表层呈金黄但里边熟不透;
总之听起来好像不是容易烤得好哦!


趁着最佳食谱的南瓜月的到来,
应节的抱了1粒南瓜回家,
就随缘来个南瓜司康吧!


很幸运的,参考了小小米桶的食谱,
做法简单,重点强调,图片清楚,
让我的司康初体验,顺畅又满意。


南瓜司康
食譜参考:小小米桶

材料: ( 約10個 )

低筋面粉....250g
泡打粉.....10g
奶油.....80g ( 冰箱取出直接使用)
白糖.....20g
牛奶.....115g
南瓜泥.....60g
熟的南瓜小丁.....40g


做法:
1.將南瓜外皮刷洗干净後,連皮切約2.5公分的块狀,放入水滾的蒸锅中蒸熟
   取出降溫后,取40g連皮切成小丁,再將剩下的部份,去皮压成泥狀,取60g,备用
2.將面粉、泡打粉放入盆中混合均勻,再過筛2~3次
3.無盐奶油切成小方块,放入面粉中,以奶油切刀,切压成粗粉粒狀
4.加入糖、盐、南瓜泥混合拌压,再加入南瓜丁,用刮刀混合均勻
5.接着加入牛奶,轻轻拌压成团,稍微拌成团後,用保鮮膜包好並轻压整成方形,放入冰箱冷藏1小時,备用
 6.從冰箱取出面团再压成2公分的厚度,用圓模(直径约5公分)压出圓饼狀
7.於司康表面刷上牛奶,送入已预热的烤箱,以攝氏200度烤15分钟即成。可以少许的搅打鲜奶油或草莓果酱配食。


温馨提议:

~ 將泡打粉跟面粉多次筛过,可避免泡打粉不均勻,产生苦味;並减少面团的搓揉,造成出筋,得以保持成品的酥松口感。
~ 面团中的奶油应该是顆粒的状态; 因为如果揉过头,奶油融化,被粉类吸收,出来的司康就會扎实或坚硬。
~ 还有 一个重点是用奶油切刀,或刮板、叉子做补助工具; 如果 直接用手去搓,手的温度会加速奶油的溶化,而导致奶油融化,被粉类吸收,出来的司康就會扎实或坚硬。







Pumpkin Scones
Recipe adapted from :小小米桶
(yields 10 pcs)

Ingredients:
Cake flour....250g
Baking powder.....10g
Butter....80g ( Cut into small cubes immediately after taking out of the fridge)
Sugar.....20g
Milk.....115g
Mashed pumpkin.....60g
Cooked pumpkin dices.....40g


Method:
1. Clean the pumpkin skin, cut into pieces of 2.5cm and steam with boiling water until cooked.
2. Sift the cake flour and baking powder 2 - 3 times.
3. Use a scraper to dice the butter into small cubes, then mix the cubes into the flour with the scraper  to form crumbs.
4. Add in sugar, mashed pumpkin and pumpkin dice, using the scraper to mix well.
5. Add in milk and gently knead to form a soft dough.  Wrap with cling wrap and shape into a cuboid. Chill in the fridge for 1 hour.
6. Remove the dough from the fridge and roll it out so that it is 2 cm thick. Use a round cutter (5 cm in diameter) to cut out the scones.
7. Brush the surface of the scone with a thin layer of milk, then bake them in a preheated oven at 200°C for 15 - 20 minutes. Serve with fresh cream or fruit jam.






司康还在烤炉时,就传出阵阵诱人的芳香。
出炉后外酥内松软,甜度适中,斋吃已美味。
加了搅打鲜奶油或草莓酱,更是口感丰富。
我非常满意它的美味可口;
唯独那略矮的外貌,还是有待进步的空间。


悠闲的午间,来份自家烘焙的司康,
再搭上一杯温温的英式红茶,
如果还可以有伴和品,一边天南地北话家常,
我想,幸福就是这般简单吧!




I'm submitting this post to the Best Recipes for Everyone
 July 2015 Event : I have a date with "Pumpkin"
organized by Fion of XuanHom's Mom and co-hosted by Rachel

10 comments:

  1. Aunty 家的司康美美哦~
    很好奇这司康的味道,等有空档我也想做这个来试试。
    谢谢Aunty连接我家的最佳食谱 :)

    ReplyDelete
  2. 你最厉害了,什么都难不到你!
    你看,那司康做得几漂亮!^^

    ReplyDelete
  3. 黄澄澄的司康太诱人了, 我要吃!

    ReplyDelete
  4. 我也是想很久了,想来想去都还没有初体验。。。哈哈!

    ReplyDelete
  5. With added pumpkin puree, these pumpkin scones must be yummy! Perfect with some spread and a cup of tea! So enjoying ^-^!

    ReplyDelete
  6. 好棒的司康,还加了我喜欢的南瓜,老大,我要吃

    ReplyDelete
  7. 看就知道很好吃!真是太棒了!

    ReplyDelete
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    ReplyDelete
  9. 自己做的好吃又健康。甜度都可以调整。很棒。

    ReplyDelete
  10. 我还记得第一次吃司康是我们第一次的约会,那次之后我就爱上了
    妳家的南瓜司康,还有剩吗?

    ReplyDelete

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