My roasting journey was a bit tortuous. The main reason is that people are lazy and always feel like they are torturing around, as if they have a grudge against it.
Seeing the breads and biscuits made by Da Chao Shao's house so blooming with flowers, my eyes were hot and my hands were itchy.
I saw a recipe for scones that didn't need to toss dough at his house. It wasn't suitable for me, but it was quite suitable for me.
Make it and taste it, and it tastes very good! Thank you, big fry spoon!
a scone
Recipe Recommendations
- whole wheat flour 300 grams
- baking powder 6 grams
- baking soda 2 grams
- cream 50 grams
- eggs 1 piece
- milk 80 grams
- raisins 40 grams
- walnut kernel 30 grams
- whole egg liquid appropriate amount
- salt 3 grams
- fine sugar 40 grams
- cooking oil 20 grams
- maltose 2 tablespoons
- brandy appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for a scone
1
Mix the flour and all the dry powders and mix well. Sift through the flour once. Add the sifted flour into eggs, sugar, cream, maltose, vegetable oil, etc., stir into crushed dough, and then mix with milk to form dough.
2
Wrapping ingredients: 80g shredded ham, 40g raisins, 30g walnut kernels.
3
Soak the dough for 10 minutes, then remove the dough and sprinkle a little flour on the chopping board. Roll out the dough into thin slices 5mm thick.
4
Cut the dough sheet into rectangular dough sheets about 20 cm wide and 30 cm long with a knife, and sprinkle shredded ham on one half of the place.
5
Then fold the dough sheet in half.
6
Roll open with a rolling pin.
7
Roll it out and fold it again.
8
Use a lace carving mold to carve the dough into pattern cakes, and then place the cakes into a baking sheet.
9
In the middle layer of the oven, heat it to 190 degrees for about 15 minutes.