Raisin Scone (pu tao gan si kang )

Raisin Scone

Introduction:

Production steps:

Step 1: cut butter and soften at room temperature

Step 2: sift in self-made powder, add sugar and salt

Step 3: knead the powder and butter in step 2 into powder by hand

Step 4: pour in milk, egg liquid and raisins (pour more than half of the egg liquid and leave a small half to brush the surface of biscuit)

Step 5: mix well and knead into a smooth dough

Step 6: cover with wet cloth to wake up for 20 minutes (it's hot now, the hair time can be shorter, and it's longer in winter)

Step 7: knead the dough again, roll it into 0.5cm thick piece, and press it with biscuit

Step 8: put the tin foil on the baking tray and brush the egg liquid on the surface

Step 9: preheat the oven, 120 degrees, heat up and down, middle layer, 10 minutes, bake until golden surface, double the size of the cake

Step 10: another finished product

Step 11: and the finished product

Materials required:

Autogenous powder: 150g

Butter: 50g

White granulated sugar: 30g

Milk: 40 ml

Egg: 1

Xinjiang red raisin: right amount

Salt: right amount

Note: 1. I feel that Sikang needs to be a little thicker to be delicious. I made it a little thinner this time. 2. Oven time and temperature, according to their oven temper. 3. Referring to the opinions of other friends in the gourmet world, I kneaded the noodles and baked them very soft.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Pu Tao Gan Si Kang