Rosemary Scone(mi die xiang si kang )

Rosemary Scone

Introduction:

"It's not like there are too many rosemary pastries. What is time-consuming and laborious needs to be done at the right time. It's simple and fast. I've basically done it. When he was at his wits' end, he had an idea. There is no definite law. Why do you have to imitate it and invent one yourself. There's nothing faster than scone. Add fruit, that is, fruit Sikang, add rosemary, presumably will not be bad dishes. Start lazy mode, even the mold are saved, directly cut into a few pieces with a knife, clean, do not need to wash the mold, do not need to re blend the leftover materials. Rosemary is embedded in the scone cake, with a small and fresh appearance

Production steps:

Step 1: Materials

Step 2: wash and chop rosemary

Step 3: low gluten powder, baking powder, salt, mix and sift

Step 4: add sugar and butter

Step 5: rub into a coarse powder

Step 6: add egg and milk

Step 7: knead into a ball

Step 8: add rosemary

Step 9: grasp well

Step 10: roll into 1.5cm thick sheet

Step 11: dice

Step 12: put in the baking tray

Step 13: Brush egg liquid on the surface

Step 14: put it in the oven, heat 200 degrees up and down in the middle, bake for about 15 minutes,

Step 15: the surface is golden, and it's out of the oven

Materials required:

Low gluten powder: 100g

Sugar: 15g

Salt: 1 / 4 teaspoon

Butter: 25g

Whole egg liquid: 1 tablespoon

Milk: 45 ml

Fresh rosemary: 3 G

Baking powder: 1 teaspoon

Note: no fresh rosemary can be replaced by dry rosemary. When kneading dough, knead well. In order to prevent too much kneading resulting in too much gluten, affect the taste.

Production difficulty: simple

Baking technology

Production time: one hour

Taste: sweet

Chinese PinYin : Mi Die Xiang Si Kang