Rosemary leaf scones(mi die xiang ye xing kao bing )

Rosemary leaf scones

Introduction:

"Try different kinds of salty bread with the spring breeze of rosemary. And the most gratifying thing is that this kind of bread can be accepted by parents, which is really the best. Mr. Meng's leaf shaped bread is made of rosemary, olive oil and corn oil. It's a pity that the baking tray is too small, and the four cakes are too crowded together to pull the veins out of the larger holes. I'm worried that when baking, the gap between the two sides will stick together again due to the expansion of the dough. Until it's baked, it's a heart down. Although the hole is not big enough, it is a hole after all, isn't it? "

Production steps:

Step 1: dough

Step 2: pour the dough into a large bowl

Step 3: stir until smooth, add butter

Step 4: continue to stir until the film comes out

Step 5: basic fermentation for 60 minutes, the dough grows

Step 6: exhaust, divide into 4 equal parts, round and relax for 10 minutes

Step 7: prepare surface finishes

Step 8: rosemary leaves

Step 9: wash, chop and set aside

Step 10: roll the dough into an oval shape

Step 11: put in the baking tray and brush oil on the surface

Step 12: Sprinkle with salt and black pepper

Step 13: Sprinkle with crushed rosemary

Step 14: cut the edge on the dough according to the arrangement of leaf veins

Step 15: pull the face piece to make the knife edge open into a hole. The final fermentation time is 20 minutes

Step 16: put in the oven, middle layer, heat 210 degrees, heat 170 degrees, bake about 15-20 minutes

Step 17: color the surface and get out of the oven

Materials required:

GAOJIN powder: 125g

Fine granulated sugar: 5g

Salt: 1 / 4 teaspoon

Dry yeast: 1 / 4 teaspoon

Water: 75g

Butter: 5g

Corn oil: 1 tablespoon

Black pepper: 1 / 8 TSP

Fresh rosemary: 3 G

Note: when rolling the dough, pay attention to uniform force to make the thickness of the dough consistent. The surface materials can be changed as you like.

Production difficulty: simple

Baking technology

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Mi Die Xiang Ye Xing Kao Bing