Rose scon
By VicentaLakin
Recipe Recommendations
- low-gluten flour 100 grams
- butter 25 grams
- fine sugar 15 grams
- whole egg liquid 15 grams
- baking powder 1 teaspoon
- salt 1/4 teaspoon
- dried roses 6 grams
- boiling water 50 grams
- milk fragrance
- roast
- an hour
- ordinary
Steps for Rose scon
1
Two grams of dry roses are bubbled with 50 grams of water, cooled and filtered, and only rose water is provided。
2
The remaining 4 grams of dry roses left only the rose petals, which were broken into pieces。
3
Low-banded flour and powdered powder are screened。
4
Add salt, sugar, soft butter. It was even with both hands, until it was fully mixed with butter and flour and in the state of corn flour。
5
Pour all the egg fluid, rose water。
6
Smashing with rubber razors into moist paste, so that it is sufficient, so that it is not overmixed, so that the rose fragments are poured in and evenly mixed。
7
The mixed noodles were poured down on the table, and they were wet and sticky。
8
scratch a layer of powder on the face of the face, flattening the face and distilling the cane into a ton of 1.2 cm thick。
9
Cut the waffles with a knife into eight pieces。
10
The small triangulations are placed on the grill, with the surface covered with full egg fluid, in the middle of the oven preheated at 180°C, baked for 15 to 20 minutes, with the surface in gold。