班蘭司康 / 英式鬆餅
約6個

材料 ：
低筋麵粉： 113克
蘇打粉／泡打粉：7.5克
無鹽牛油／奶油 ：20克
鹽 ：1小把
糖：13克
雞蛋 ：1隻
牛奶 ：45-50克
班蘭精 ：1.5克

注：
根據不同的天氣，如果太乾燥，則需要添加更多的牛奶。天氣太潮濕，則需要減少牛奶。
在涼爽的環境中做司康，效果會較好。因此，如有必要，請開空調。
司康麵團應比較濕而粘在手指上，會鬆升得更好。
切記不要過度搓麵團，否則麵團將不會蓬鬆輕盈。
壓出司康時，將其直接向下推，然後將其垂直提起。這樣可以確保它們均勻上升。不要扭曲切刀。

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Pandan Scone
Makes: 6
Total Time: 40 minutes + 30 minutes resting time in fridge

Ingredients:
Cake flour: 113g
Baking powder: 7.5g
Unsalted butter, cut into pieces and softened: 20g
Pinch of salt
Caster sugar: 13g
1/2 large egg, lightly beaten
Milk: about 45-50ml
Pandan extract (or you can use fresh Pandan* leaves): 1.5ml
*If using fresh Pandan leaves, cut the leaves into 1 inch size and blend together with milk then sieve before using.

Tips:
Depending on the weather, if too dry, you might need to add more milk, and less milk if the weather is too humid and wet.
Scones work best in a cooler environment, so if necessary, turn on your air-con.
The scone mixture should be on the wet side, sticking to your fingers, as the scones will rise better.
Remember not to overwork your dough, else the dough will not be fluffy and light.
While stamping out the scones, push it straight down into the dough, then lifting it straight out. This ensures that they rise evenly. Don’t twist the cutter.

Try this recipe at home and we are sure you will love the Southeast Asian twist. Happy baking!

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#司康 #鬆餅 #scone

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