Raisin Scone (pu tao gan si kang )

Raisin Scone

Introduction:

"Scone originated in Scotland and is a kind of simple bread. The first night, knead the dough and ferment it in the refrigerator. The next day, as soon as you get up, you can eat the freshly baked scone in 20 minutes. Sikang is very suitable for novices. Let's have a try. "

Production steps:

Step 1: put salt and butter into the flour, and grab the butter into the flour. After soaking the raisins in water, dry them with a paper towel. Mix other materials and stir well.

Step 2: mix the flour and liquid to form a smooth dough. Flatten the dough, put in half the raisins and wrap.

Step 3: flatten the dough again and put in the remaining raisins.

Step 4: close up like a bun.

Step 5: knead the dough into a ball, wrap it in a fresh-keeping bag, and put it into the refrigerator for fermentation for one night (about 8 hours).

Step 6: after refrigerated, the dough is about twice the size of fermentation. Flatten the dough and cut it into several pieces. Brush the surface with egg liquid and sprinkle with sesame seeds. Bake in a 180 degree oven until golden. About 15 minutes.

Materials required:

Common flour: 250g

Butter: 30g

Corn oil: 30g

Eggs: 30g

Milk: 90g

White granulated sugar: 30g

Yeast: 5g

Salt: 2.5G

Sesame: right amount

Raisins: 50g

Note: the oil in the square can be changed into butter or corn oil, but the flour should be increased or decreased appropriately.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Pu Tao Gan Si Kang