Cranberry Scone (man yue mei song bing )

Cranberry Scone

Introduction:

"Muffin, a simple, delicate and easy to learn dessert, belongs to a kind of fast bread, which mainly plays the role of swelling through baking powder. This is similar to the production of scone, but there are still some differences in taste. Which is more delicious depends on the excipients you add, as well as everyone's different preferences and appetites. To make this kind of snack, you can add whatever you like, or you can make it sandwich, or you can make it salty. In short, you can add all the ingredients you can think of, as long as you grasp the degree. Today, I made a rum Cranberry muffin. It's a little sweet, mixed with cranberry sour taste. I can still taste rum. I'm really satisfied

Production steps:

Step 1: cut dried cranberries into granules and soak in rum for about 3-4 hours

Step 2: after controlling the liquor, use paper to suck up the excess liquid. This step is to prevent excess moisture will make dough sticky, not easy to operate.

Step 3: weigh other raw materials.

Step 4: put all liquid materials together and add sugar

Step 5: stir and saccharify.

Step 6: sift baking powder, low gluten flour and milk powder into the basin

Step 7: first stir with a scraper, and then fold it into a smooth dough, cover it with plastic film, and let it stand at room temperature for about 20 minutes.

Step 8: put the soaked cranberries into the dough, press them slightly, and roll them into 1cm shape.

Step 9: press out the pattern with the biscuit mould, and recombine the remaining corners until all the dough is finished.

Step 10: place the shaped muffin in a baking pan covered with oilcloth, and brush the surface with egg liquid. Preheat the oven in advance and bake at 180 degrees for 20 minutes.

Materials required:

Low gluten flour: 250g

Egg: 60g

Milk: 60g

Corn oil: 60g

Sugar: 60g

Milk powder: 20g

Baking powder: 6g

Salt: 2G

Note: 1: because the production time is short, so in the die when you can preheat the oven. 2: The amount of liquid in this formula is just right. It feels very comfortable. It doesn't stick and doesn't disperse. You can estimate the amount of liquid when you make it. 3: The production method is folding rather than kneading. Kneading will affect the taste.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Man Yue Mei Song Bing