Super delicious! Homemade English afternoon tea dessert: Italian sausage and onion crispy "salty" Si Kang muffins

Li Zi really likes scones and Si Kang muffins.

This very popular English afternoon tea snack attracts me very much except its taste between bread, cake and pie. The simple method of making Si Kang muffin and its high fluidity also make it a regular food for families in Mei Zi.

Basically, this is a snack that can be made by thinking about it; It takes about 10 minutes from measuring ingredients to entering the oven. Easy and simple, there are warm handmade snacks on the table, which can be used as breakfast, afternoon tea and even bread.

The materials for making basic Si Kang muffins are very common and easy to get, which makes this snack very popular in western families. I have introduced the original English frankincense muffins before (click on the link). According to the formula ratio of this recipe, you can change muffins with different flavors.

Today, I wanted to make muffins on a whim, so I rummaged through the refrigerator, took out a little pepperoni left in the refrigerator, served it with Parmesan cheese and onion crisp "absolutely Taiwan Province-friendly" ... 10 minute, and this salty, crisp, fragrant and sweet "British-Taiwanese-Italian hybrid" was made! Add a little fur wheat flour to increase dietary fiber, and enjoy the food without forgetting your health ~

Material: (American standard spoon measuring cup, 1 cup =240 ml. =8 fluid ounces, medium gluten 1 cup is about 145 ~ 150g, rawhide 1 cup is about 130g, and the ingredients are leveled with "take out".

Medium gluten flour, 1 and 1/2 cups of naked wheat flour, 1/2 cups of sugar, 3 tablespoons of salt, 1/2 teaspoons of baking powder, 1 tablespoon of milk powder, 3 tablespoons of red onion, 3 tablespoons of parmesan cheese crumbs, 2.

The oven is preheated to 400 degrees Fahrenheit in advance.

Put all solid materials into a mixing basin, rotate at low speed for several times to make the materials mix evenly, and stop immediately; Add eggs, stir at low speed for a few times, stop, then pour in fresh cream, stir at low speed until dough is formed, and immediately stop stirring to avoid excessive stirring to avoid gluten of flour and hardening of finished products.

Pour out the dough and put it on the table covered with hand powder; If there is still a little scattered flour or other unbonded ingredients, just press the dough by hand. Don't knead the dough too much.

Sprinkle flour on the dough and hands, gently press the dough into a round cake shape, cut it into 8 ~ 10 triangles on average, and put it on a baking tray covered with baking paper, with an interval of about 1 inch. Brush a layer of thin egg liquid or light cream on the dough surface (plums prefer to use light cream, but unfortunately they just used it today, so they use thin egg liquid), put it in the oven, and bake at 400 degrees Fahrenheit for about 18 minutes (rotate the baking tray once in the middle to ensure uniform heating), or until the surface is golden and the finished fingers are elastic.

The baked Si Kang muffins were immediately placed on a shelf and cooled at room temperature.

This kind of xiansikang is good bread on the table. Delicious with whipped cream or cream cheese.

Meizijia authorized reprint