Cinnamon overberry scone

Sikang is a small snack that I love and is called the best fast-hand breakfast because it is easy to make and fast and can produce different kinds of tricks and tastes, but the entrance is absolutely amazing. This time Sucon used light cream and cinnamon powder and added sourly sweet cranberry, and if you don't like cranberry, you can add other nuts or nuts. The yeast freezes fermentation and waits for one night, so it's easy to enjoy the next day a fresh and beautiful cologne。

Recipe Recommendations

high-gluten flour 250g
light cream 125g
cinnamon powder 3g
butter 30g
fine sugar 28g
salt 1g
yeast powder 3g
qingshui 50g
the cranberry 30g
egg liquid a little
Cereal a little

sweetening
roast
several hours
ordinary

Steps for Cinnamon overberry scone

Materials other than cranberry, butter and egg fluid were added to the bread machine to initiate the lasagna procedure。

Squeeze a bit. Add butter。

The entire journey lasted approximately 20 minutes to the surface of the face of the face, which was smooth, and was removed after an extended phase。

Squeeze the noodles and squirt them with a cane。

Then put the cranberry dry。

Close the pasta。

Keep putting cranberry dry。

Then fix the noodles, roll round。

Collapse the noodles into the tub, cover the film, put it in the fridge for the night。

The next morning's breakfast comes from the fridge with a good starter。

Crush the face, tumble into a round shape, cut into eight equals with a razor。

In turn, they are placed in a non-gluceous dish, and egg fluid is painted on the skin of Succon。

A little grain oats on the surface。

In the middle of the pre-heated oven and for 20 minutes at 175 degrees。

The delicious cinnamon cranberry scone was finished。

The smell of milk and cinnamon go hand in hand。