来到一年的最后一天了， 怎样都要来个简短的总结。 仔细回头想想， 一年没有过得太如意， 挑战多了一些， 问题也多了一些， 不过这些都一一走过了。
感恩这段路有很多朋友的陪伴， 在我最失落的时候， 都会给我加油打气。 当然好的事情也少不了， 完成了很多旅行小小的梦想，
希望在明年我的小小梦想也可以逐一的实现。 但是明年我多了一个比小小梦想大少少的梦想， 呵呵， 有没有讲到比较复杂？ 其实也没什么大不了，
但对我蛮重要的事情， 祝福我吧！
分享这个司康的食谱， 跟以往的不一样， 因为这个真的可以‘升高高’的。 以前做的司康都没有发到那么高， 这个是最成功的一次。 所以喜欢司康的朋友， 这个食谱要记好。
蔓越莓司康 (可做出大概9个司康）
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低筋面粉 200g
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发粉 2tsp
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牛油块 (直接从冰箱取出) 50g
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细糖 30g
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牛奶 90ml
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盐 小撮
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蔓越莓干 40g
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低筋面粉和发粉混合， 过筛备用。
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把牛油放入大容器， 用叉子把牛油切入粉类， 直到成为如面包糠的酥粒。
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加入细糖， 盐和蔓越莓干， 混合。
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加入牛奶， 混合成团。
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把面团轻轻搓揉4-5次。
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把面团拍成正方形， 大概3cm厚。
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然后把面团切一半， 然后叠在一起， 再拍成3cm厚的正方形。
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重复以上的步骤2次。
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z最后把面团拍成2-2.5cm厚度， 用模型切出大概直径4cm的圆形。
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在司康上刷上牛奶。
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放入预热200‘C的烤箱， 烤大概10-12分钟。
Cranberry Scones (adapted fromHappy Home Baking)
(makes about 9, using 4cm cutter)
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200g cake flour
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2 teaspoons baking powder
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50g unsalted butter, Cold, cut into small cubes
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30g caster sugar 1 pinch of salt 90ml milk, I replaced with plain yoghurt
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40g dried cranberries, cut into smaller pieces
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extra 1 tablespoon milk for brushing
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some icing sugar for dusting
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Sieve cake flour and baking powder into a large mixing bowl.
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Place unsalted butter into mixing bowl. With a fork, cut the butter into the flour mixture until it resembles coarse crumbs.
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Add in sugar, salt and dried cranberries, toss gently until just combined.
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Add in milk, gather the mixture to form a rough dough.
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Place dough on lightly floured work surface. Knead the dough gently for about four to five times. -
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Pat the dough to a rectangle shape, about 3cm thick.
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Cut the dough into half. Stack one half over the other. Pat the dough into 3cm thick rectangular shape again.
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Repeat the above step for another 2 times (note: handle the dough lightly, scones will become tough when over handled.)
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Finally, pat the dough into 2cm-2.5cm thick. Use a lightly floured
cookie cutter (4 cm diameter), cut dough into rounds. To ensure better
rise, press the cutter straight down, do not twist the cutter. - Gather
the remaining dough, pat into 2cm - 2.5cm thick and cut out the
remaining rounds. -
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Place the rounds on baking tray (lined with parchment paper) about 1
inch apart, brush top with milk, sprinkle with icing sugar (I replaced
with caster sugar since I couldn't get icing sugar).
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Bake in preheated oven at 200degC for 10-12mins or until lightly browned. Transfer to wire rack to cool, serve warm.
Recipe source: 幸福烘焙工坊， by 本间节子
下雨天的早晨有热腾腾的司康当早餐是最幸福的事了。
喜欢抹上一层厚厚的牛油， 慢慢享用。 这次的司康外头香脆， 里头却是软软的。
Baking 烘培日记
