Honey bean scone in yeast(jiao mu ban mi dou si kang )

Honey bean scone in yeast

Introduction:

"The day before yesterday, I made a new version of scone with baking powder. If you care about baking powder, this yeast version of scone will make you feel more comfortable. It's just that the waiting time is longer than that of the baking powder version."

Production steps:

Step 1: raw materials.

Step 2: mix all the flour, pour in the corn oil and knead into small grains.

Step 3: pour in the milk and egg mixture to form a smooth dough and wake up for 10 minutes.

Step 4: flatten the dough, put in the honey beans and wrap them.

Step 5: roll it out again, be careful not to break it.

Step 6: add honey beans.

Step 7: wrap the honey beans, make them into a cake, put them into a pot, cover them with plastic film and wait for fermentation.

Step 8: double the size.

Step 9: press flat and cut into pieces.

Step 10: put in the baking tray, brush the egg yolk liquid, put it in the middle layer of the oven, send it to 1.5 times of the size again, heat up and down, bake for 15 minutes.

Step 11: bake it. It seems that the hair is not big enough, because it's too thin. I think 1.5cm thick is more suitable.

Materials required:

High flour: 150g

Yeast: 3 G

Milk: 60g

Egg liquid: 15ml

Honey beans: right amount

Corn oil: 30g

Salt: 1g

Sugar: 20g

Note: Sikang will become a little hard after cooling. It is suggested that the microwave oven should be heated for 30 seconds to immediately restore the soft taste.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Jiao Mu Ban Mi Dou Si Kang