Ingredients: 225g of low-gluten flour or ordinary flour, 2g of black tea powder, 4g of baking powder, 50g of butter, 25g of sugar, 25g of egg liquid, 43ml of milk, 2g of salt, 80- 100g of cooked chestnut kernels, and appropriate amount of egg liquid for brushing.
Production steps:
1. Boil chestnuts: Boil chestnuts until they are soft and waxy (about 20 minutes), then peel chestnuts, cut them into pieces, and let them cool for later use. Be careful not to be too broken.
2. Mix the dry powder (flour+baking powder+sugar+salt+black tea powder) in the material evenly, put the ice cream directly into the mixed powder, and cut it into small particles of 2-5mm with a scraper. Cutting and mixing with a scraper is more efficient than kneading by hand, and it will not melt the butter (remember not to melt the butter during the production process).
3. Add milk and egg liquid, stir with a spatula, be careful not to press it hard, stir it into a ball, then cover it with plastic wrap and put it in the refrigerator 1 hour. When making scones, pay attention to keeping the dough temperature as low as possible. If the room temperature is too high, it is also a good cooling method to use the liquid (egg milk) in the ingredients after refrigeration.
4. Sprinkle some flour on the chopping board to prevent sticking. Take out the dough and press it into a thick circle with your palm. Sprinkle half a chestnut kernel into the dough, then cut it in half and stack it together, press it into a round cake, press in the remaining chestnut kernel, cut it in half, press it into a round cake, and repeat the pressing-cutting-folding action for 4-5 times. Be careful not to fold it, or Si Kang will not grow taller when baking.
5. Roll the folded dough into a 2 cm thick round cake with a rolling pin, and use any round mold with a diameter of 4-5 cm, such as muffins or biscuits, to cut out the Si Kang shape. The remaining scraps are pushed to the middle by hand, rolled into a 2 cm round cake again, and then cut. Remember not to knead the dough.
6. After plastic surgery, brush a layer of egg yolk liquid on the surface of Si Kang. In this step, you can preheat the oven to 180.
7. Put Scon in the middle layer of the oven, and adjust the fire to 170 for about 20-25 minutes.