Raisin Scone (pu tao gan si kang )

Raisin Scone

Introduction:

"I didn't know what Sikang was before. Then I went shopping and ate Sikang in Starbucks. I felt it was delicious. It was like eating dragon when we were young. It was very delicious. After I came back, I checked it on the Internet and made it myself. The first time I made it was successful. It was almost new year's day. It was very good to be breakfast, afternoon tea and entertaining friends."

Production steps:

Step 1: prepare the ingredients.

Step 2: after the raisins are cleaned, take out the kitchen paper to dry.

Step 3: egg and milk, stir well.

Step 4: sift all the powder and mix well.

Step 5: put in the butter and slowly crush it by hand.

Step 6: after that, pour 3 times in small amount.

Step 7: when the dough is almost ready, put in the raisins.

Step 8: mix well and form a dough.

Step 9: after that, roll it into 3-5mm pieces.

Step 10: before putting into the oven, it's better to preheat the oven for 10 minutes. My oven is too small, so I need to bake it once, 100 degrees, 15 minutes.

Step 11: after 15 minutes, brush the egg.

Step 12: another 100 degrees, five minutes.

Step 13: finished product drawing.

Materials required:

Low gluten flour: 130g

Egg: 1

Butter: 40g

Soft sugar: 40g

Egg liquid: appropriate amount (brush the surface)

Milk: 30g

Baking powder: 3 G

Salt: 1g

Raisins: moderate

Note: Silk Scarf warm tips: because the Sikang is relatively thick, when baking, it's better to start with a lower temperature, so as to avoid high temperature, the outside is burnt, but the inside is not ripe.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Pu Tao Gan Si Kang