Cranberry coconut Scone(man yue mei ye rong si kang )

Cranberry coconut Scone

Introduction:

"Scone, also known as English fast bread. It's very simple to make, and the taste can be sweet or salty, very free. When you go out for a spring outing in spring, you must bring some simple and easy-to-do snacks. Just like fat man, this kind of Sikang is very suitable to carry when you travel. "

Production steps:

Step 1: cut the butter into small pieces and soften at room temperature.

Step 2: chop the cranberries and set aside.

Step 3: sift the flour and baking powder into a bowl.

Step 4: add eggs, butter and milk to the flour.

Step 5: knead into dough.

Step 6: add cranberry and coconut.

Step 7: knead into dough.

Step 8: put the dough into the fresh-keeping bag and refrigerate for 30 minutes.

Step 9: roll the dough into a 5mm thick cake.

Step 10: molding with die card.

Step 11: put scompe into the baking tray with oil paper.

Step 12: brush a layer of egg on scone.

Step 13: preheat the oven 180 degrees.

Step 14: put it in the middle of the baking pan, 170 degrees, and bake for 20 minutes.

Materials required:

Butter: 60g

Cranberry: 50g

Flour: 130g

Egg: 1

Milk: 50ml

Sugar powder: 50g

Coconut: 50g

Whole egg liquid: right amount

Baking powder: 5g

Note: do not stir the flour too long, in order to avoid gluten flour, it is not loose enough.

Production difficulty: Advanced

Baking technology

Production time: one hour

Taste: sweet

Chinese PinYin : Man Yue Mei Ye Rong Si Kang