Traditional raisin Scone(chuan tong pu tao gan si kang )

Traditional raisin Scone

Introduction:

"Scone's fame is mostly due to its identity as a must-have for traditional English afternoon tea. However, in the baking circle, it has another more popular identity, that is," novice snack. ". There is only one reason why we say that, that is, it is "simple". The ingredients are simple, the production is simple and the taste is simple. Sikang, which can be baked in more than ten minutes, has no discount in taste. It's fragrant and delicious. It's absolutely the best choice for beginners. If you follow suit step by step, you won't fail. Even if you don't have an oven, you don't have to be afraid. You can do it with a pan. Scone is a great breakfast, with a little butter or jam, you can have a very satisfying breakfast. When I'm lazy, it's my usual breakfast. "

Production steps:

Step 1: mix flour and baking powder and sift together;

Step 2: add raisins soaked in water, butter softened at room temperature, sugar, salt and milk;

Step 3: mix all the ingredients and knead them into dough;

Step 4: roll the dough into 1cm thick dough;

Step 5: cut into small triangles and place them on the baking tray covered with oil paper;

Step 180: preheat the egg yolk in the oven for 6 minutes.

Materials required:

Low gluten flour: 63g

Salt free butter: 15g

Baking powder: 2G

Salt: 0.5g

Fine granulated sugar: 15g

Milk: 28g

Raisins: 15g

Egg yolk: a little

Note: 1. Scone is a kind of English tea, which belongs to the fast bread series. The shape can be made into various shapes according to personal preference; 2. The raisins should be softened with water or rum in advance, otherwise they are easy to dry during baking; 3. Baking powder can help the dough swell during heating, which can not be omitted; 4. Scone can also be made into salty, which can be selected according to personal taste.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Chuan Tong Pu Tao Gan Si Kang