Blueberry scon
By VicentaLakin
The oven doors were fixed, opened, and there was no occasional banging, which seemed to be good and did not know how it worked. Got an oven thermometer, an empty box measuring temperature. The fire is 180 degrees up and down, and the thermometer is finally between 200 and 250. I'm not familiar with the oven state and I can't start with the bake cake. How about some cookies? I just ran into a box of blueberries and I had an idea. Blueberry scone. Sikang makes like cookies, easy hands. Thermometers and scaffolds of the oven are to be roasted together in order to observe the temperature inside the oven at the time of the baking. It's not as bad as it looks. Blast blueberry scone, which swells and bursts with heat, creates a spilling state, leaving a flow of traces on the surface of the face. The surface is yellow, and it looks delicious。
Recipe Recommendations
- low-gluten flour 100 grams
- butter 40 grams
- fine sugar 17 grams
- baking powder 3 grams
- milk 40 grams
- salt
- blueberry 35 grams
- egg liquid appropriate amount
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Blueberry scon
1
Materials: 100 g of low-band powder, 40 g of butter, 17 g of fine sugar, 3 g of powdered powder, 40 g of milk, 1 squawk, 35 g of blueberries, appropriate amount of egg fluid。
2
Pink overscreen。
3
Add butter and sugar。
4
Scratch it into powder。
5
Join the milk, mix it in groups。
6
Add blueberries。
7
Combining into a flat face group。
8
It's a big one and a half centimeter。
9
Avoid blueberries and cut into little triangles。
10
Put it in the oven, and paint the egg。
11
Put it in the oven, in the middle, 200 degrees up and down, about 25 minutes。
12
The surface is yellow, out of the oven。
13
Cool the hanger。Blueberry scon Make Tips
No fresh fruit can be replaced by blueberry drying, but it does not have a blast effect. Baking times and firepower need to be adapted to the actual situation。