Cranberry chocolate scone
By VicentaLakin
Scone, a simple quick and popular traditional English tea spot. Even a very busy moment, even a kitchen white, can be done easily. This "cranberry chocolate scone" is definitely the one that can stand the test, and it's all big and big. Family Diy, good raw materials. In the baking process, the mixture of butter and flour has become watery. The sweetness of the cranberry dry, black chocolate perfume, has greatly improved the taste. As a result of the addition of these two materials, it has a different taste in both cold and hot conditions. The sweets seem to have a slight advantage in the taste of sour sweets. Chocolates have the feeling of bursting. The entrance is ready, it's direct and hectic. After cooling, the cranberry drying was a little tough and the sour smell began to take over. Chocolate is also condensed, and the whole taste is more subtle and deeper。
Recipe Recommendations
- low-gluten flour 100g
- fermented butter 20g
- milk 55g
- dark chocolate 30g
- dried cranberries 30g
- Imported aluminum-free baking powder 3g
- Pure powdered sugar 10g
- salt handful
Steps for Cranberry chocolate scone
1
Prepare all the materials, with low-banded flour sifting 2-3 times
2
Low-banded flour, sugar powder, salt, aluminum-free powder mix and sift
3
chocolate cut into smaller blocks of less than 1 cm square, and cranberry drys are properly treated for lower size
4
Butter cuttin, in powder mixture
5
(b) The rapid mixing of the two by hand into a state of coarse corn flour
6
Add cranberry dry, blend
7
Gradually adding milk and mixing it up
8
Up to the level of virtually dry powder in the basin
9
(a) Pressure by hand, so that it may be essentially organized
10
(a) To be transferred to a silica pad and, when pressed, to be divided from the centre by a razor
11
Superseded, crushed and divided into two, repeating the process 3-4 times
12
(b) Split the dough into six flat pieces
13
The oven preheats 210 degrees. Take one of the little noodles, flatten it with the palm, and wrap it in a proper amount of chocolate
14
Tightening the mouth
15
(b) Lower the mouth and place it on an oven with a sheet of paper on its surface with some sugar powder (out of weight)
16
Delivery to ovens, mid-level, upper-fire, 200 degrees, baking for 20-25 minutes or so, with an additional layer of tin paper if the medium is too colourful
17
After the baking is completed, it is removed and transferred to the drying web, where it can be eaten with a little cooling。