Cranberry biscuit: a never failing snack for beginners(xin shou shang lu bu shi bai de xiao dian xin man yue mei xiao si kang )

Cranberry biscuit: a never failing snack for beginners

Introduction:

"Scone is a traditional English snack that uses baking powder to expand and save yeast fermentation time. The taste is dry, fragrant and crisp. It's very good to make breakfast or snack. The most important thing is that it's very easy to make. Even if you're a novice, you'll never miss it! In addition to its delicious taste, the main reason for falling in love with scone is that it is very simple to make. Unlike bread, it takes a lot of time and energy, and tastes very good. If you're a beginner, you might as well start with Sikang and have a try. "

Production steps:

Step 1: prepare materials.

Step 2: sift low powder, baking powder and salt twice for standby.

Step 3: mix the sugar, softened butter and sifted flour.

Step 4: rub it evenly and loosely with your hands.

Step 5: add the whole egg and knead well.

Step 6: slowly add the milk and knead into a flour free dough.

Step 7: add cranberry, gently knead for 30 seconds, knead the dough surface is bright, not sticky. Don't over knead the dough, so as not to produce too much gluten and affect the taste of the finished product.

Step 8: seal the plastic film and refrigerate for 30 minutes for easy operation.

Step 9: after cold storage, roll the dough into 1cm thick dough with a rolling pin, and cut it into a round cake with a circular cutting die with a diameter of 3.5cm.

Step 10: brush the whole egg pan.

Step 11: the middle and upper layer, 190 degrees, 15 minutes or so, the surface can be golden.

Materials required:

Low powder: 200g

Fine granulated sugar: 30g

Salt: 1 / 4 teaspoon

Butter: 50g

Whole egg liquid: 30ml

Milk: 90ml

Cranberry: 30g

Baking powder: 2 tsp (about 8G)

Note: 1. When kneading the material into dough, don't knead too much, knead until the dough surface is bright. Excessive kneading will lead to excessive gluten formation and affect the taste. 2. Mold size is different, baking time should be slightly adjusted. 3. Without cranberry, it's original scone. 4. The amount of milk in the formula should not be added at one time, but knead at the same time. The amount of water absorption varies with the weather and flour. 5. The butter in the formula is cut into small pieces and refrigerated for a while, which is convenient to operate, but the butter that softens too much is not convenient to operate. 6. Press the rest of the dough and shape it into a 1cm round cake again. Continue to shape. 7. This formula can be used for about 30.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Xin Shou Shang Lu Bu Shi Bai De Xiao Dian Xin Man Yue Mei Xiao Si Kang