HIGH TEA RECIPES ( SCONE, LEMON CHIFFON, MILK PUDDING, CHOCOLATE BROWNIE AND QUICHE)

Scone

Butter 100g

Flour 325g

Brown sugar 65g
Salt 1/4 tsp

Baking powder 1Tbsp

Egg 1

Sour cream, Butter milk or milk 60-80ml

1.      Preheat the oven to220 C

2.      2.Rub in butter and flour

3.      Add baking powder and mix well

4.      Add egg and Butter or milk and just form the dough

5.      Use biscuit cutter cut 12 scone and bake for 11-13 min

Lemon chiffon cake

Egg whites 6
Brown  sugar 60g
Egg yolks 6
Water 40g
Oil 40g
Corn flour 20g
Flour 60g

1.Preheat the oven to180 C
2. sugar a spoonful at a time when beat the egg whites until satiny peaks form

3. Mix well with the egg yolk, water and oil another bowl
4.Sieve the corn flour and flour in egg yolk mixture
5.Take 1/3 egg white in egg yolk mixture
6.The rest of egg white mix in egg yolk mixture
7.Bake for 25 min

Bacon and cheese quiche

Short crust: flour 120g, butter 60g, egg yolk 1

1.Preheat the oven to180 C

2.Rub the butter in flour
3.Pour egg yolk in flour mixture and form the dough
4.Chill the dough 30 min
5.Roll out the pastry and place on the tart tin with baking paper and baking bean

6. bake for 15 min
Filling: milk 100ml, egg 1, bacon, cheese and shallot
Fill in the egg mixture and rest of ingredient in tarts and bake for 20 min

Milk Pudding

Full cream milk 500ml
Sugar 1 tsp
Gelatin 8g

1.Soak gelatin in water becoming soft
2. stir well with Half of milk, sugar and gelatin and boil for a while until dissolve
3.add the rest of milk and divide into several glasses and set in the fridge for at least 3 hours

Chocolate Brownies

Butter 130g
Chocolate 200g
Brown Sugar 130g
Egg 3
Flour 50g
Cocoa powder 25g
Baking powder 1/4 tsp
Coffee (water 100g + instant coffee powder 1Tbsp)
Vanilla essence 1 tsp

1.Preheat the oven to180 C

2.Melt the butter and chocolate in water bath
3.Add the sugar and egg
4.Sieve the flour, cocoa powder and baking powder in the mixture
5.Pour the coffee and vanilla essence
Bake for 30min