raisin scon

By VicentaLakin

raisin scon
Scorch is an English fast bread, traditional scorch is shaped into triangles with oats as the main material, which are now the main material, and baked in ovens, like normal pasta, and no longer in fixed triangles, which can be shaped into circles, squares or diamond. Succon can be sweet, or salty, night and night, and bake the next day very saves time and is easy to do. Sikang can be a snack, but it's easy to carry

Recipe Recommendations

  • high-gluten wheat flour 600 grams
  • yeast powder 6 grams
  • pure milk 350 grams
  • raisins 200 grams
  • salt 4 grams

Steps for raisin scon

  • 1
    The raisins are soft early and the asphalt is available。
  • 2
    The ingredients are called standbys。
  • 3
    Take half the milk (within weight) and add it to the heat and pour it into yeast。
  • 4
    Smash even。
  • 5
    Put salt in the flour and mix a few。
  • 6
    Put in the melted yeast milk。
  • 7
    And pour the rest of the milk. (The different brands of flour are slightly water-sorted, with appropriate additions to the profile)
  • 8
    And a noodle。
  • 9
    Pump it in the basin, half the raisin on the surface。
  • 10
    The other half turns around。
  • 11
    And then half the raisins。
  • 12
    The other half turns around。
  • 13
    The surroundings were squeezed and covered with a membrane in the freezer for one night. (Low temperature fermenting)
  • 14
    The next day, take out the noodle。
  • 15
    Put a flat on the mat and start stomping。
  • 16
    It's a centimeter thick。
  • 17
    Carved with a favorite cookie mold。
  • 18
    In turn, it is placed in an oven and the surface is painted with full egg fluid (out of weight)。
  • 19
    UKOEO MAMMOTHS ARE PREHEATED EARLY: 170 DEGREES AND BAKED 20 MINUTES。
  • 20
    Time's up. Let's go
  • 21
    All the colors are very even
  • 22
    The finished chart。
  • 23
    The skin is resilient and soft。
  • 24
    Easy to do。
  • 25
    Sweet
  • 26
    A healthy, low-fat, unaffordable snack

    • raisin scon Make Tips

    THE TEMPERATURE DIFFERENCES IN THE OVENS ARE ADJUSTED AS APPROPRIATE. THE RECIPES USED ARE: UKOEO MAMMOTHS ' SMART HOT STOVE, MODEL E6050, WITH AN OVERSIZED CAPACITY OF 60 LITRES. IT'S A FOUR-STOREY CO-BREED. IT'S PERFECT FOR COMMERCIAL OR PRIVATE. THE COLOURS ARE VERY EVEN, AND THERE'S NO NEED TO WORRY ABOUT THE HEAT, OR THE BOTTOM. FERMENTED POWDER WAS USED INSTEAD OF POWDERED POWDER, AND RAISIN SWEETNESS WAS ADDED TO REDUCE HEAT AND NO SUGAR. A HEALTHY, LOW-FAT, UNBURDENED SNACK

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