黑蒜干酪司康，你绝不能错过的美味秘密！

吃过顺义面包三巨头之一的PUPA的黑蒜司康，一口惊艳，每次去不光买买买，还能把试吃台的黑蒜司康全都吃光光，哈哈，就是这么惊艳的好吃！
配方调整过，个人觉得已经还原PUPA95％

用料

干料：

低筋粉

250克

泡打粉

5克

5克

代糖（乐甘健）

30克

冷冻无盐黄油

60克

帕马森干酪

40克

黑蒜

100克

液体：

鸡蛋

1个

牛奶

70克

刷表面预留：

牛奶

10克

黑蒜干酪司康的做法

1. 第一步：预热烤箱200度
   第二步：称重：低筋粉、泡打粉、盐、代糖，全部放入一个盆里拌匀
   第三步：找一台料理机，将第二部的混合粉放入，再加入切成小块的冷冻无盐黄油，开机搅打5-8秒就混合好了

1. 这是搅打后的粉，呈现沙子状（简称：打好的粉）
   如果搅拌机小，可以分次搅拌，基本将全部粉都和黄油打匀过就行

1. 然后搅拌机倒出粉类，开始扒黑蒜

1. 将黑蒜皮去掉后，搅打黑蒜5-10秒

1. 黑蒜搅打不开可以挖两勺刚才打好的粉，搅打3秒，黑蒜基本还能看到一丢丢小块，不完全成泥，就合适，倒出至装粉的盆中

1. 继续打帕马森干酪，干酪切小块，加俩勺打好的粉，搅打5秒

1. 干酪也成沙状就倒出至粉盆中

1. 将粉盆里的料搅拌均匀，然后加一个蛋，牛奶70克，拌匀至基本无干粉

1. 上手按匀，尽量只用手指，不用手心，避免粉里的黄油融化

1. 将面团倒出至平铺的保鲜膜上，用刮板整形至长方形
   https://worldartcom.com/qa4bi8/2025-05-05-1813.html
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   从这里开始对待面团只按压，不要揉！

1. 用刮板横切一下，对折，按压平整

1. 用刮板横切一下，对折，按压平整

1. 最后用刮板或保鲜膜将面团整理的尽量规整

1. 用刮板切块，放到铺了烤纸的烤盘

1. 表面刷牛奶，只刷顶部这一面

1. 入200度预热好的烤箱，中下层，入烤箱后将温度调成185度，观察上色情况烤18-20分钟

1. 取出晾至常温，就可以装袋密封保存了，常温3天内吃完即可。

1. 根本放不到3天，温热就开始吃，浓郁甜咸口＋发酵干酪黑蒜，绝了！