Yeast version: raisin Scone(jiao mu ban pu tao gan si kang )
Yeast version: raisin Scone
Introduction:
Production steps:
Materials required:
High gluten flour: 125g
Butter: 30g
Fine granulated sugar: 25g
Salt: 1 / 4 teaspoon
Quick dry yeast: 1 / 2 teaspoon
Milk: 50g
Whole egg liquid: 1 tablespoon (25ml)
Raisins: a handful
matters needing attention:
Production difficulty: simple
Process: Baking
Production time: one day
Taste: sweet
Chinese PinYin : Jiao Mu Ban Pu Tao Gan Si Kang
Yeast version: raisin Scone
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