Mini scones with Taiwan Sausage (Vienna Style)

Defrost the Taiwan Sausages (Vienna Style). Rinse, pat dry and set aside.
Sieve the cake flour into a mixing bowl. Add granulated sugar and baking powder. Mix well. Use a dough scraper to cut the butter into the flour mixture.
Mix half the cream with flour and butter mixture. Add the remaining half and mix again to form a dough. Wrap the dough with cling film, refrigerate and rest for 30 minutes.
Take the dough out from the fridge. Roll out the dough with a rolling pin until you have a thickness of about 0.5 cm. Divide into eight equal portions.
Slightly trim the divided dough into a rectangle. Dab some mustard on short side of the rectangle. Put the Vienna sausage on the rectangular dough and roll until the dough wraps around the sausage.
Press lightly at the seam. Put the sausage rolls seam side down. Score a few slits on the top of each sausage roll.
Preheat the air fryer to 180°C for 3 minutes.
Brush each sausage roll with adequate amount of egg wash. Put the sausage rolls into the baking tray lined with baking paper. Bake at 180°C for 15 to 17 minutes. Ready to serve.

	(3-4 servings)
	Taiwan Sausage (Vienna Style) 8 pcs
	Cake flour 200g
	Granulated sugar 12g
	Baking powder 8g
	Cold butter(cut into cubes) 45g
	Fresh cream 90g
	Crushed black peppercorns Appropriate amount
	Mustard Appropriate amount
	Egg wash Appropriate amount

1.	Defrost the Taiwan Sausages (Vienna Style). Rinse, pat dry and set aside.
2.	Sieve the cake flour into a mixing bowl. Add granulated sugar and baking powder. Mix well. Use a dough scraper to cut the butter into the flour mixture.
3.	Mix half the cream with flour and butter mixture. Add the remaining half and mix again to form a dough. Wrap the dough with cling film, refrigerate and rest for 30 minutes.

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