In her novel, Shu also mentions an English afternoon tea, where there is only one cup of tea in addition to the pumpkin sandwich, and I see that there is no drinking water in the heart.Yes, for more than a hundred years, the least English afternoon tea was the scone, which Europeans describe as the protagonist of the afternoon tea, and without the scone afternoon tea, there is no luxury.The orthodox English afternoon tea is served with three layers of heart-shaped porcelain dishes, the first layer is sandwiches and other savory snacks, the third layer is various cakes and fruit towers and other desserts, and the middle is Sakon's exclusive, sprinkled with soft butter and jam, and the more meticulous will be accompanied by British specialty clotted cream, which is a soft thick cream, sprinkled over and over again after eating.The order of consumption of the three-tiered menu is from bottom to top.It is said that the earliest Sakon was made from coarse grains such as oats in a pan, and the finished product was a large flat circle, cut into a small triangle and eaten.The current triangle is a legacy of the old tradition.It is quite firm, chewy, and buttery, a far cry from the fluffy softness of most desserts.Now it's got a lot of flavors, sweet and salty, some with nuts, some with dried fruit.I've eaten it once, and I love it, but I haven't bought it since, so I'll have to do it myself.

WHAT YOU NEED

Ingredients

450 grams of low-fat flour
60 grams of fine sugar
10 grams of flour
3 grams of salt
120 grams of butter
Three whole eggs.
60 grams of milk
70 grams of dried cherries
A moderate amount of rum
Apply a layer of egg yolk to the surface

How TO MADE It's not like I'm going to die.

Steps 1 to 4

1. It is soaked in rum and dried until it is soft.

2. The butter is cut into small pieces and stored in the refrigerator, and the eggs and milk are stored in the refrigerator.

3. The low-strength powder foam is mixed evenly with the powdered sugar salt and then sifted on the operating table.

4. The middle is dug into a fountain-shaped eye, placed in a pre-cut buttermilk that has just been removed from the refrigerator and then spread on the flour.

Steps 5 to 8

5. The butter and flour are mixed with a cutting board to form a uniform fine sand.

6. The butter and flour are folded together, and a fountain is dug in the middle.

7. The milk and eggs are stirred evenly.

8. In the middle of the powder, the material is mixed in a snowflake-like manner by slicing and stirring.

9. Add the cherries gently, quickly and evenly by hand, without excessive rubbing, so as not to melt the butter and make the sauce not soft enough after baking.

10. The dough is made into a round cake shape.

11. Place the preservative film on the dough in the refrigerator for half an hour and remove it evenly into eight pieces.

12. Put it in a saucepan until it's six or seven degrees full, and apply a layer of egg juice to the surface.

13. Preheat the oven at 190 degrees for 10 minutes, put the saucepan in the middle layer and bake for 25-30 minutes.

14.