Rosemary Scone(mi die xiang si kang )

Rosemary Scone

Introduction:

"Traditional scones is classified as fast bread, which depends on baking powder, baking soda yeast, English style, American breakfast, afternoon tea with coffee or tea. According to chambers dictionary, scones comes from Gaelic, which means an unformed and rich butter flavor. Its skin is crisp and soft inside, and it's multi-layered after a bite. It's a product without baking powder and baking soda yeast, but it's very delicious The delicious scone whole wheat flour makes it more crispy, mixed with the faint aroma of rosemary. It makes me change my attitude towards scone for a long time [rosemary scone]. Based on it, I have made many improvements. If you like rosemary as much as I do, you must try to make this scone once. You can imagine how delicious it is twice a day. "

Production steps:

Step 1: sift low gluten flour and whole wheat flour into a large bowl

Step 2: mix the powder mixture with the egg beater

Step 3: pour the flour into the cooking machine, add salt and sugar

Step 4: add the frozen cut butter particles

Step 5: run at low speed for 5-10 seconds, the mixture will be fine particles, and the color will turn yellow

Step 6: wash rosemary, remove stems and cut leaves

Step 7: pour the grinded mixture into a large bowl, add the chopped rosemary and mix well

Step 8: pour the whole milk into the concave part of the bowl and mix slowly without obvious dry powder

Step 9: put it into the fresh-keeping bag, press the palm slightly, the height is about 2cm, and refrigerate for about 60 minutes

Step 10: Sprinkle proper amount of dry powder on the operating table, press with a round lace mold with a height of 2cm and a diameter of 4.5cm, and arrange it in a baking tray

Step 11: combine the remaining dough and continue pressing until all dough is used

Step 12: refrigerate the formed crust for about 60 minutes, or freeze it for about 30 minutes (see Tips for temperature)

Step 13: preheat the oven in advance and brush a thin layer of milk on the crust

Step 14: heat the middle layer at 180 degrees for about 35 minutes and enjoy the crispy taste

Materials required:

Low gluten flour: 120g

Frozen butter: 100g

Salt: 3G

Rosemary: 2 bunches

Whole wheat flour: 80g (bran sifted without adding)

Fine granulated sugar: 10g

Whole milk: 80ml

Dry powder: appropriate amount

Note: the original formula of Weisikang is from the most comprehensive dim sum textbook. Paste an original formula. I use 1 / 2 low gluten flour: 200g, medium gluten flour: 200g, yeast: 16g, frozen butter: 200g, fine granulated sugar: 20g, a teaspoon of salt, milk: 160ml baking: 180 degrees, middle layer up and down for 35 minutes, height: 2cm, diameter: 4.5cm, circular lace mold 1. Medium gluten: 300g low gluten flour and 100g high gluten flour Flour mixed to get 400g medium gluten flour 2. Bran from whole wheat flour can be used as seed of bread epidermis 3. Butter needs to be used after frozen state, using powder oil mixing method 4. Dough mixing should not be over kneaded or stirred, resulting in gluten net appearing 5. Refrigeration: temperature is 3-7 degrees, about 60 minutes; or freezing: temperature is - 7 degrees, about 30 minutes 6 To avoid damaging the crisp taste

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Mi Die Xiang Si Kang