[food fashion arena baking competition area]: don't miss it for novice baking --- blueberry fresh fruit Scone(shi shang lei tai hong bei sai qu hong bei xin shou bie cuo guo lan mei xian guo si kang )

[food fashion arena baking competition area]: don't miss it for novice baking --- blueberry fresh fruit Scone

Introduction:

"About Sikang, it's very simple. It's not as high in oil and sugar as biscuits and cakes, and it's not as time-consuming as bread. Afternoon tea and breakfast are very good. It's one of the snacks that families often make. Every time during the baking process, I like to watch the blueberry grains slowly roasted through the glass door of the oven until the attractive juice drips out. The little fresh feeling overflows from the oven

Production steps:

Step 1: wash and drain the blueberries.

Step 2: cut the butter into small pieces and soften at room temperature.

Step 3: mix low flour, sugar, baking powder and salt, sift and pour into butter basin.

Step 4: knead the flour and butter into fine crumbs by hand, then pour in the milk and mix well.

Step 5: add blueberries and knead well. Don't crush blueberries

Step 6: cover with plastic wrap and refrigerate for about 1 hour.

Step 7: take out the dough, gently knead it to a round shape, and apply a layer of milk on the surface with a brush.

Step 8: preheat the oven 200 degrees, middle layer, up and down the fire for about 20 minutes.

Materials required:

Low powder: 150g

Pure milk: 70 ml

Fresh blueberries: 70g

Lead free baking powder: 1.25g

Sugar: 40g

Salt free butter: 50g

Salt: 1g

Note: the secret of this Sikang's taste is to wake up in the refrigerator for 1 hour after kneading the dough, so as to give full play to the role of baking powder and make the dough soft. In addition, the dough is coated with milk before baking, so it has the taste of burnt out and tender inside.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Shi Shang Lei Tai Hong Bei Sai Qu Hong Bei Xin Shou Bie Cuo Guo Lan Mei Xian Guo Si Kang