Cranberry coconut scone
By VicentaLakin
Recipe Recommendations
- low powder 150 grams
- baking powder 6 grams
- powdered sugar 25 grams
- salt 1 gram
- butter 40 grams
- milk 60 grams
- the cranberry 50 grams
- coconut 50 grams
- whole egg liquid 25 grams
- sweetening
- roast
- an hour
- simple
Steps for Cranberry coconut scone
1
Low powder, powdered powder, sugar powder, salt are evenly sifted in a large basin
2
The butter room is softened and cuts into small particles; flour mixtures are mixed with butter. Add egg fluid; milk, cranberry, coconut
3
It's not like I'm going to have to do this
4
(b) Covered with a film and placed in a freezer for 20 to 40 minutes, so that the noodles are loosed
5
(B) TO REMOVE THE REFRIGERATED PASTA, WHICH SHALL BE A THICK PIECE OF 0.6-0.8CM, AND TO PRESS THE BOUQUET WITH A MOLD, AND TO RECOMBINE THE REMAINING PASTA, AND THEN TO OPEN IT UNTIL ALL THE NOODLES HAVE BEEN USED
6
Boiled dishes, set up on the grill, leave a gap in the middle, with full egg fluid on the surface; oven preheating, mid-level, up and down, 200 degrees, baked for about 15 minutes