Seaweed Sausage Scones

Overview

Feeling exhausted and exhausted, it seemed like I couldn't spare much energy to think about the time-consuming bread, so I continued to have quick scones for my daily breakfast. Scones tend to be more salty than sweet. The seaweed-flavored sausage scone was a pity that the sausage was a bit lacking, so I simply used some crispy sausage to make up for it. There was a lot of meat, scattered everywhere, but it was finally tucked into the dough. Cut into eight pieces and put them in the oven. Then, I almost forgot about it completely. Suddenly I remembered it, imagining it looking charred, smoking, and smelling like paste, and rushed into the kitchen. The time counted down to the last three minutes, and it was in good condition. It was light golden and overflowing with meaty aroma. . . Take a long breath and get out of the oven.

Tags

• baking
• baking powder
• butter
• cantonese sausage
• crispy sausage
• flour
• shredded seaweed
• sugar
• milk
• salt

Ingredients

Steps

1. 1 Ingredients: 100 grams of flour, 35 grams of Cantonese sausage, 35 grams of crispy sausage, 3 grams of chopped seaweed, 20 grams of butter, 45 grams of milk, 4 grams of sugar, a little salt, 4 grams of baking powder

   

2. 2 Cut the crispy sausage and sausage into small cubes and set aside.

   

3. 3 Mix flour, baking powder and salt, sift into a bowl,

   

4. 4 Add sugar and mix well.

   

5. 5 Add softened butter and knead into coarse powder,

   

6. 6 Add milk and mix well.

   

7. 7 Add diced pork and seaweed,

   

8. 8 Grasp evenly.

   

9. 9 Place it on the counter and roll it into a 1.5 cm thick round cake shape,

   

10. 10 Cut into eight pieces.

    

11. 11 Place on baking sheet, spaced apart.

    

12. 12 Put in the oven, middle layer, heat up and down at 190 degrees, and bake for about 15-20 minutes.

    

13. 13 The surface is golden brown and comes out of the oven.