Onion cheese scon
By VicentaLakin
As soon as I saw this salty scone, I fell in love. It's ready, fermented, baked. I added 20 grams to the cheese in the car, and the milk was turned into sour milk, and the baked scone was delicious, the cream smell was so good, the onion and the cheese mixed, which was amazing. It's nice to make a heart and make a friend a lover。
Recipe Recommendations
Steps for Onion cheese scon
1
Sour milk and eggs pour into the bowl and they're fully even
2
Add yeast to mix and melt
3
Butter cuttin, no softening, and sugar in the pot
4
Add low-band powder
5
Full of bread and bread. Butter doesn't have to be softened. The flour wraps butter in the process
6
Pour the eggnogs into the good flour
7
The onions and the cheese
8
Put it in the flour
9
It's fine. Don't overwhelm
10
Covered with wet drawers or protective film, fermented to about 1.5-2 times the size
11
The fermented lasagna form about 4-5 mm thick. I'm a little thin, actually, but if it's thick, it's a little longer。
12
Moose slices
13
Put it in the oven
14
The oven's 180 degrees preheat for five minutes
15
Well baked, skan, unexpectedly delicious。