Rosemary and Maxine
By VicentaLakin
Surprise. All wheat bread, all wheat cookies, all wheat cakes, and never seen all wheat scones. The guy who doesn't know if it's bread or cookies has never seen the whole wheat show. At least it's not everywhere. Otherwise, how come you haven't seen one? There's nothing in the world. Wood has, okay. I invented one myself. Using the king's square, using the classic triangle, plus rosemary in the fridge, which needs to be resolved as soon as possible, a rosemary all-Maxcon is here. All-wheat scones don't have high hair, they look more like cookies, and rough looks and tastes remind people of old country tacos. If not, the good will go around。
Recipe Recommendations
- whole wheat flour 100 grams
- fine sugar 15 grams
- salt 1/4 teaspoon
- butter 10 grams
- whole egg liquid 1 tablespoon
- milk 40 grams
- rosemary 4 grams
- baking powder 1 teaspoon
- sweetening
- baking
- an hour
- simple
Steps for Rosemary and Maxine
1
Use the material
2
Rosemary picks the leaves clean and shreds them
3
Whole wheat powder, powder, salt, mixed sift
4
Put the sift back in the powder
5
Add butter and sugar
6
I'll take it in a thick particle form
7
Add egg fluids and milk
8
Add Rosemary
9
Snap
10
It's about 1.2 centimeters thick
11
Cut to eight
12
Put it in the oven
13
On the surface
14
Put it in the oven, mid-level, 200 degrees up and down, about 20 minutes
15
The surface is yellow and goldRosemary and Maxine Make Tips
The finished product made with pure whole wheat flour has a relatively coarse texture. If you dislike a coarse texture, consider adding some cake flour. If you prefer a delicate and soft texture, replace the flour entirely with cake flour.