Cheese raisin Scone(nai lao pu tao gan si kang )

Cheese raisin Scone

Introduction:

"Scone is the English quick bread. Its name comes from the place where the Scottish Royal family was crowned, a stone with a long history and known as stone of scone or stone of destiny. Traditional scones are shaped into triangles, with oats as the main material, and the dough is baked in a shallow pan for pancakes. Now, flour has become the main material, and like ordinary pasta, it is baked in an oven, and its shape is no longer the same triangle. It can be made into various shapes, such as round, square or diamond. Scones can be made sweet or salty. Besides breakfast, they can also be used as snacks. For western breakfast and tea. Divided into salty, sweet two, color golden, taste fragrant, soft

Production steps:

Step 1: cut the butter into small pieces and mix with mozzarella

Step 2: 1 add egg, sugar, flour, yeast and flour

Step 3: add raisins and stir to form corn flour

Step 4: mix into dough, cover with plastic wrap and wake up for half an hour

Step 5: roll the dough into pieces

Step 6: Double discount for three times

Step 7: horizontally cut into two pieces, cut into triangular shape

Step 8: wake up in the oven for 30 minutes

Step 9: brush with egg liquid, 170 degrees for 18 minutes, the surface can be golden

Step 10: newly bought ice cracked glaze tableware, delicious Sikang!

Step 11: I took a bite. It's really sweet!

Step 12: close up

Materials required:

Flour: 280g

Mozzarella: 50g

Butter: 15g

Corn oil: 35g

Egg: 1

Sugar: 35g

Yeast: 2G

Raisins: 50g

Wangzai milk: 100g

Note: I haven't baked for a long time since I came back from Lhasa. I really feel itchy! I came back late the night before yesterday, and I still had a big fight! Scone should be a simple, fast and delicious snack in Western cakes. Because of inadequate preparation, the butter and flour at home are in short supply, so we have to change 76 XiaoLongNu's formula, 50 grams of butter is replaced by 15 grams, and 35 grams of corn oil is added; 280 grams of flour is replaced by 150 grams of flour and 130 grams of high gluten flour; 30 grams of cheese powder is not available at home, and 20 grams of masu cheese is increased by 50 grams. Of course, the taste is quite good oh In the afternoon of late autumn, it's so pleasant to have a strong black tea with this small western style pastry and find three or five friends to chat with while eating! Thank you for your recipe.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Nai Lao Pu Tao Gan Si Kang