New entry level - purple potato Sikang(xin shou ru men ji zi shu si kang )

New entry level - purple potato Sikang

Introduction:

"In addition to its delicious taste, the main reason for falling in love with scone is that it's very easy to make. In the eyes of baking enthusiasts, it has always been the pronoun of "simple". It doesn't take as much time and energy as bread does. If you are a beginner, you might as well start with Sikang. Come and have a try! In addition to the nutritional components of common sweet potato, purple sweet potato is also rich in selenium and anthocyanins. It is known as the seventh most essential nutrient after water, protein, fat, carbohydrate, vitamins and minerals. It is very suitable for making a healthy breakfast. "

Production steps:

Step 1: mix and sift low gluten flour, high gluten flour and lead-free baking powder.

Step 2: cut the butter into small pieces, soften it at room temperature, pour it into the powder bowl, and knead it into coarse corn powder by hand.

Step 3: add milk and sugar and mix well.

Step 4: add the steamed diced purple sweet potato, and make the dough by hand.

Step 5: pack the dough into plastic film and relax for 30 minutes.

Step 6: take out the dough, gently roll it into 3cm thick dough, and press out the cake embryo with a mold.

Step 7: put the cake germ on the baking tray covered with butter paper, and brush the surface with milk.

Step 8: put the baking tray into the oven and bake at 180 degrees for 20 minutes.

Materials required:

Low gluten flour: 100g

High gluten flour: 25g

60 ml: pure milk

Lead free baking powder: 4G

White granulated sugar: 25g

Purple sweet potato: 40g

Note: 1. Do not over stir the dough, otherwise it will lose the crisp taste of scone. 2. The shape of scone cake is more casual, which can be broken into angle shape or round shape.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Xin Shou Ru Men Ji Zi Shu Si Kang