Cranberry Scone
Introduction:
"Scone is the fast bread of the Scots. Its name comes from a stone with a long history in Scotland, which is called scone's stone. The traditional scone is a triangle, with oats as the main material, and the dough is baked in a shallow pan for pancakes. Today, flour has become the main material, and like ordinary pasta, it is baked in an oven, and its shape is no longer restricted to the traditional triangle. Europeans describe Sikang as the leading role of afternoon tea. The quality of Sikang can determine the grade of the teahouse, which can be matched with jam or cream. If it is matched with a good Earl tea, the taste and taste will be very special and charming. The first time I did Sikang, I copied Jun's prescription completely, and didn't make any changes. It's not bad. It's easy to do. It doesn't take much time. "
Production steps:
Materials required:
Low powder: 100g
Sugar: 15g
Salt: 1 / 4 tsp
Butter: 25g
Whole egg liquid: 1 tbsp
Milk: 45ml
Dried Cranberry: 15g
Baking powder: 1 / 2 teaspoon
Egg liquid: right amount
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: three quarters of an hour
Taste: sweet
Chinese PinYin : Man Yue Mei Si Kang
Cranberry Scone
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