Welsh Cakes | 영국 시어머니께 배운 웰시 케이크 레시피 (노오븐 스콘 느낌)
웨일즈에 사시는 영국 시어머니께서 알려주시는 맛있는 웰시 케이크 레시피!
* 재료 *
셀프레이징 밀가루 500g
(또는 중력분 500g 조금 안되게 + 베이킹 파우더 2 tsp 체 치기)
버터 100g
라드 100g 없으시면 버터 100g 추가로 대체 가능
설탕 170g
건포도 100g
달걀 2개
우유 조금
* Ingredients *
500g self-raising flour
100g butter
100g lard
170g caster sugar
100g currants
2 eggs
A little bit of splash of milk
INSTAGRAM |
BLOG |
#웰시케이크 #WelshCakes #Cookery
WELSH CAKES | Wyn Hopkins
Today were making a welsh treat called Welsh Cakes, also known as baked scones. Add butter and jam with a cup of tea and your away.
I have posted the method and Recipe below. Ready BAKE!
--------------
New Videos Every Tuesday and Friday's
If you make these please post on Twitter or Instagram @wynfreds
Please Like and Comment below your support helps so much
► My Links
•SUBSCRIBE:
•PREVIOUS VIDEO
•TWITTER
•INSTAGRAM
•PINTREST
►Ingredients
300g digestive biscuits
140g butter, melted
275g golden caster sugar
100g blueberries
1 tsp cornflour
3 x 300g packs full-fat cream cheese
4 tbsp plain flour
2 tsp vanilla extract
3 large eggs
200ml pot soured cream
►Method
1. Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
2. Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
3. In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
4. Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/ gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.
Naomi Boyd makes Welsh Cakes—Home Cooked
Naomi Boyd is a Community Manager for Microsoft Advertising and a co-chair of GLEAM (Microsoft's Global LGBTQI+ Employees and Allies at Microsoft). Having struggled with anxiety, depression, and an eating disorder, Naomi found refuge in baking, one way she restored her relationship with food.
Home Cooked is a Microsoft Life series dedicated to exploring the lived experience of the people of Microsoft one dish at a time.
Follow along @MicrosoftLife on Instagram, Twitter, and Facebook. For more stories about the people of Microsoft, visit
Welsh cakes
12-24 servings
8 oz all-purpose flour, plus extra to roll
4 oz salted butter
4 oz sugar, plus 2 oz to sprinkle
4 oz currants
1 large egg
2 oz milk
pinch of allspice
DIRECTIONS
1. Use your fingers or pastry cutter to rub the butter into the flour. Next, add the sugar, currants, and allspice to the flour mixture. Then, add the egg and milk, and mix until it all comes together as a smooth dough. If it is very dry, add more milk.
2. Use a rolling pin to roll out the dough to ¼-inch thickness. Cut into 2-inch rounds with a cookie or biscuit cutter.
3. Cook on a smooth dry griddle or a thick frying or cast-iron pan for about 5 minutes per side, until golden brown. Remove from the pan, sprinkle with the remaining sugar while warm, and serve.
Subscribe to Microsoft on YouTube here:
Follow us on social:
LinkedIn:
Twitter:
Facebook:
Instagram:
For more about Microsoft, our technology, and our mission, visit
Lemonade Scones | 4 Ingredients
LEMONADE SCONES - made with 3 simple ingredients anyone?
Recipe p. 147 from The Easiest ONE POT Cookbook EVER! Which not only reduces time cooking in the kitchen, but time spent cleaning up too #YIPEE????
$24.99 sent FREE anywhere in the country - simply click this link????
4 Ingredients aims to SIMPLIFY all forms of cooking by creating quick, easy and delicious recipes which are made with 4 or fewer ingredients and explained in an average of only 4 sentences.
welsh cakes
Welsh cakes
225g/8oz self-raising flour
110g/4oz salted butter,
85g/3oz caster sugar, plus extra for dusting
50g sultanas
1 free-range egg, beaten
1/2tsp mixed spice (optional)
Welsh Cakes
Traditional Welsh Cakes, making the most of what you've got in your store cupboards during the COVID crisis. Press show more for full recipe:
Welsh Cakes (Makes 12)
Total Cost- 96p Cost per cake- 8p
200g Self raising flour (plus a little extra for rolling out) 14p
50g Butter, cold, diced into cubes 10p
50g Trex, cold, diced into cubes (Traditionally Lard is used) 16p
80g Caster Sugar 8p
40g Blueberry & Fruit Breakfast Topper Mix (Traditionally Currants are used) 33p
1 x Egg 9p
About 10g Trex (for lightly coating the pan) 4p
1-2 Tbsp Caster Sugar (to sprinkle on top) 2p
1) Put the self raising flour, butter and Trex in a mixing bowl, and lightly with your fingers, rub the mixture until it resembles fine breadcrumbs.
2) Add the sugar and the dried fruit, and mix in. Add the egg, and gently bring together to form a dough. Lightly flour the surface, and the rolling pin, and pour the dough onto the surface.
3) Roll out the dough until it is 1/2 a centimetre (5mm) thick. Cut out into circles using a 6.5cm cutter. Put a non-stick pan on a medium-high heat.
4) Rub a very small amount of trex onto the pan. In batches, cook the Welsh Cakes for about 2 minutes each side, turning carefully with a palette knife or skillet. This is the hardest bit, and is where they can burn if you are not careful. Transfer the hot cakes to a plate or a cooling rack.
5) Sprinkle with extra caster sugar, put on a plate and serve! If not eating right away, they can last for 3 days if stored in an airtight container.