Cranberry scon
By VicentaLakin
Leaders don't like cranberry tastes, but they used to pick up cranberry and try it, so they split the cranberry into two, rub it in one of them, and the cranberry drying is less。
Recipe Recommendations
- low-gluten flour 150 grams
- baking powder 1/2 teaspoon
- fine sugar 20 grams
- salt 1/2 teaspoon
- butter 40 grams
- milk 20 grams
- whole egg 1 piece
- dried cranberries 20 grams
- rum, the 2 tablespoons
- tasteless vegetable oil appropriate amount
Steps for Cranberry scon
1
The other night, the cranberry was used for rum
2
(b) Placing flex flour, salt, powdered powder and fine sugar in a bowl, evenly mixed and sifted
3
Add cocaine-free butter with hand-stamped grains of rice
4
Add 1/2 egg fluid and milk, and grouping, with the remaining egg fluid used to brush the surface
5
Scratch the cranberry into one of the noodles
6
(a) The two sides of the noodles are then condensed into approximately 8-10 mm pieces, each of which is pressured out of a circle
7
When pressed, it was placed in an oven with thin oil, on the surface with egg fluid, lax for 10 minutes, on the face with egg fluid, in a preheated oven, using the Baker function 375-400°F for approximately 25 minutes, and on the surface with golden yellow。Cranberry scon Make Tips
Tips: 1. Do not knead the dough for too long to avoid developing gluten, otherwise the pastry won't be crisp; 2. Slice the pastry in half horizontally to sandwich with jam or syrup. Thanks!!