Cranberry Scone (man yue mei si kang )

Cranberry Scone

Introduction:

"Traditional English dim sum is very suitable for tea or breakfast with black tea."

Production steps:

Step 1: sift the low gluten flour, baking powder and salt.

Step 2: mix the sugar, softened butter and the powder in the first step. Rub with your hands until the butter and flour are well mixed.

Step 3: the milled flour is in the state of coarse corn.

Step 4: add the whole egg liquid into the flour, slowly add the milk, and knead into the dough.

Step 5: pour in the dried cranberry and knead gently for 30 seconds. Knead good dough does not stick to the hand, dough do not over knead, so as not to produce too much gluten, affect the quality.

Step 6: roll the dough to 1.5cm thick with a rolling pin.

Step 7: use the heart-shaped cutting die to cut out the shape on the patch. (it can be cut according to the preferred pattern, as long as the diameter of each cutting die is about 4.5cm)

Step 8: put the cut dough into the baking tray, brush a layer of egg liquid on the surface, put it into the preheated 200 degree oven, bake for about 15 minutes until the surface is golden.

Materials required:

Low gluten flour: 100g

Fine granulated sugar: 15g

Salt: 1.25ml

Butter: 25g

Whole egg liquid: 15ml

45ml: milk

Dried Cranberry: 15g

Baking powder: 4G

Note: 1. When kneading into dough, don't over knead, knead until the dough surface is bright. 2. The dried Cranberry in the formula can also be changed into black sesame, coarse cereals and other materials, or nothing can be put, that is, original Sikang.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Man Yue Mei Si Kang