10L small oven - rum double berry Scone(xiao kao xiang lang mu shuang mei si kang )

10L small oven - rum double berry Scone

Introduction:

"I use Midea 10L Mini oven, which can't adjust the temperature! All kinds of conditions limit, so the finished product can't be compared with the big oven! The overall color will be darker, but there will be a little bit of moisture inside. "

Production steps:

Step 1: soak cranberries and raisins in rum for more than two hours in advance! Take it out and dry it with kitchen paper! Big shredder

Step 2: steamed bread self-made powder comes with yeast

Step 3: sift in sugar and salt

Step 4: do not soften butter, dice into flour

Step 5: knead the butter and flour with both hands until they are blended into coarse corn flour

Step 6: add milk and knead into dough! Cover with plastic wrap and refrigerate overnight, or 4 hours

Step 7: take out the dough and warm it up!

Step 8: roll out the dough, sprinkle some Cranberry raisins, fold the dough in half, continue to roll out, repeat several times until the dried fruit is added.

Step 9: fold the finished dough in half, roll it open, repeat several times, divide it into the usual shape and put it into the oven

Step 10: pad oil paper or brush oil on baking tray! Divide the scone dough in a line, separate it a little, and brush with egg liquid. Don't preheat the oven, just put it in for 15 minutes!

Step 11: make a good scone. It's delicious when it's hot. If you eat it the next day, put it in the microwave for a minute or two or in the oven

Materials required:

Steamed bread flour: 150g

Butter: 30g

Milk: 60g

Cranberry, raisin: 15g

Fine granulated sugar: 30g

Salt: 1 / 4 spoon

Whole egg liquid: right amount

Note: add dried fruit more evenly! Fold more dough a few times to get a looser and taller scone

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xiao Kao Xiang Lang Mu Shuang Mei Si Kang