Cranberry Scone
Introduction:
Production steps:
Step 1: sift the low gluten flour, baking powder and salt.
Step 2: mix the sugar, softened butter and sifted flour. Rub the butter and flour until they are well blended.
Step 3: knead the flour into the state of coarse corn flour.
Step 4: add whole egg liquid and milk into the flour and knead into dough. Pour in dried cranberries and knead gently for 30 seconds.
Step 5: knead the dough surface bright, not sticky hands. Don't over knead the dough, so as not to produce too much gluten and affect the taste of the finished product.
Step 6: roll the dough into 1.5cm thick pieces with a rolling pin, and cut out the shape with a mold.
Step 7: brush a layer of milk (or egg liquid) on the surface of the dough, put it into the oven with a preheated temperature of 200 degrees, and heat the middle layer up and down for 15 minutes.
Materials required:
Low powder: 100g
Sugar: 15g
Salt: 1.25ml
Butter: 25g
Whole egg liquid: 15ml
Milk: 45ml
Dried Cranberry: 15g
Baking powder: 4G
matters needing attention: http://blog.sina.com.cn/s/blog_ 6a50eef00101 iran.html
Production difficulty: simple
Process: Baking
Production time: three quarters of an hour
Taste: sweet
Chinese PinYin : Man Yue Mei Si Kang
Cranberry Scone
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