Cranberry cheesecake (scone)
Introduction:
Production steps:
Step 1: cut the cream cheese into small pieces and soften at room temperature.
Step 2: add sifted flour, baking powder and sugar.
Step 3: rub the above with your hands.
Step 4: add the diced butter (no need to soften).
Step 5: rub the above with your hands. Add the milk twice to melt it into the dough.
Step 6: form a dough.
Step 7: add chopped cranberries.
Step 8: knead the above into a ball.
Step 9: put the dough into the fresh-keeping bag and open it with the palm of your hand (about 1cm). Refrigerate for 30 minutes.
Step 10: take out the frozen dough and press the shape with the mold.
Step 11: put it on the baking tray covered with oil paper and brush a layer of egg liquid on the surface.
Step 12: bake in 180 ° oven for about 20 minutes.
Materials required:
Low gluten flour: 200g
Cream cheese: 120g
Fine granulated sugar: 60g
Butter: 60g
Milk: 20g
Cranberry: 25g
Baking powder: 6 g
Whole egg liquid: right amount
Note: if you want to make a good color, you can brush another layer of egg liquid when baking for about 10 minutes. If there is no mold, it's OK to cut directly with a knife. Pay attention to the size as much as possible.
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Man Yue Mei Nai Lao Xiao Bing Si Kang
Cranberry cheesecake (scone)
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