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♨️ 金黄酥香，内里蓬松的「蔓越莓司康」Cranberry Scones 😋 ✅ 食材 Ingredients : • 210g 低筋面粉 low-gluten flour • 35g 细砂糖 caster sugar • 8g 泡打粉 baking powder • 60g 冷藏黄油 cold butter • 90g 牛奶 milk • 25g 蛋黄 egg yolk • 50g 蔓越莓干碎 chopped dried cranberries • 适量 蛋黄 (刷表面) egg yolk, as needed (brushing) ✅ 做法 Steps : 1️⃣ 把低筋面粉、细砂糖和泡打粉混合均匀。 Mix low-gluten flour, caster sugar, and baking powder. 2️⃣ 加入冷藏黄油，搓成粗沙状。 Add cold butter, rub into coarse crumbs. 3️⃣ 倒入牛奶和蛋黄拌匀，按压成团。 Pour in milk and egg yolk, mix well, then press into a dou

♨️ 核桃酥 Walnut Cookies 😋 ✅ 食材 Ingredients : • 200g 核桃仁 walnuts • 2pcs 鸡蛋 eggs • 140g 细砂糖 caster sugar • 180g 玉米油 corn oil • 400g 低筋面粉 low-gluten flour • 2g 小苏打 baking soda • 4g 泡打粉 baking powder • 适量 熟芝麻 roasted sesame seed, as needed • 适量 蛋液 egg wash, as needed ✅ 做法 Steps : 1️⃣ 核桃放入烤箱160°C烤13分钟，放凉后去皮搅碎备用。 Roast walnuts at 160°C for 13 minutes, cool, peel, and crush. 🔸 烤后放凉更易去皮，能去除涩味、提升坚果香气。 2️⃣ 碗中打入鸡蛋、细砂糖与玉米油，搅拌至糖完全溶解形成浓稠乳化液。 Mix eggs, sugar, and corn oil until sugar dissolves and forms a thic