Cranberry scon
By VicentaLakin
SCOON IS A TRADITIONAL ENGLISH-STYLE TEA SNACK WITH A GLASS OF RED TEA
Recipe Recommendations
- low-gluten flour 100 grams
- butter 25 grams
- whole egg liquid a little
- milk 45ml
- dried cranberries 15 grams
- baking powder 1 teaspoon
- fine sugar 15 grams
- salt 1/4小勺(1.25ML)
- milk fragrance
- baking
- an hour
- ordinary
Steps for Cranberry scon
1
PULP: 100 GRAMS OF LOW-BANDED FLOUR, 15 GRAMS OF FINE SUGAR, 1/4 SPOONS OF SALT (1.25 ML), 25 GRAMS OF BUTTER, 1 SPOON OF WHOLE EGG FLUID (15 ML), 45 ML OF MILK, 15 G OF CRANBERRY DRY, 1 SMALL SPOON OF POWDER AND A LITTLE BIT OF ALL EGG FLUID (FOR BRUSHING THE SURFACE)
2
Low-banded flour and powdered powder, salt mixed sift. Add full egg fluid and milk to the flour and rub it in the face。
3
Soft butter and sugar are added to the sifted flour. Hand-stamped butter and flour are in a state of coarse corn flour。
4
Pour it into a cranberry dry, rub it in a smooth face. The nice face is bright, not sticky. The noodles should not be overstretched in order to create an excessive sense of influence on the finished product。
5
WITH A CANE, THE NOODLES ARE TURNED INTO 1.5 CM THICK. THEY CUT OUT THE MODELED FACE ON THE FACE。
6
The sliced dome is drawn into the grill and a full egg fluid is painted on the surface。
7
Put it in a preheated oven of 200 degrees and bake for about 15 minutes to the surface of gold。