Cranberry coconut scone
By VicentaLakin
Shukang, also called British fast bread. It's very simple, and it's sweet and salty and very free. In spring, you have to bring something simple to make, like the fat man making the amount, and it's very good to carry it on the trip。
Recipe Recommendations
- butter 60g
- the cranberry 50g
- flour 130g
- eggs one
- milk 50ML
- powdered sugar 50g
- coconut 50g
- whole egg liquid appropriate amount
- baking powder 5g
- sweetening
- baking
- an hour
- senior
Steps for Cranberry coconut scone
1
Butter cut small blocks of room softened。
2
Cranberry chops for backup。
3
Flour and powder are mixed and screened into the basin。
4
Add eggs, butter and milk to flour。
5
Scratch the noodles。
6
Add cranberry and coconut。
7
Scratch the noodles。
8
Noodles are put in a bag and frozen in the fridge for 30 minutes。
9
Put the noodles in five millimeters thick。
10
It's made of molds。
11
Put the scone in the saucer。
12
And a layer of egg fluid on sicon。
13
The oven is 180 degrees preheat。
14
Put it in the middle of the grill, 170 degrees, 20 minutes up and down。