Potato scones
By VicentaLakin
I have made several scones of different tastes, but this time, unlike before, there is no egg-added fluid, no egg-painting on the surface, and it is a Gospel for an allergy friend. Although there is no egg fluid, it is a very good choice for breakfast and tea, with soft red chips and sesame sprayed with sweet and salty tea。
Recipe Recommendations
- butter 22g
- low-gluten flour 100g
- Aluminum-free baking powder 3g
- fine sugar 10g
- sweet potato 90g
- salt 1g
- white sesame 10g
- qingshui 45G
- sweetening
- baking
- an hour
- simple
Steps for Potato scones
1
The sweet potatoes go to the skin, cut into a tiny slice. When the water in the pot is boiled, the potatoes are poured in, the water boils for one minute and the water is dried up。
2
Butter is cut into small blocks and softened at room temperature。
3
Flour and powder are mixed once and then sifted with sugar and salt。
4
Falling into the butter and rubbing it with both hands。
5
Pour sesame and red chips。
6
They are mixed in a tangled manner and then poured into water, the amount of which depends on the ingestion of flour, and do not pour too much into the water, so that it is in a state as it is planned。
7
Put it on the board, press the square, cut it in half and place it over。
8
And then you press the square, and you do it twice, and you add a sense of scones。
9
IT ENDS UP IN A RECTANGULAR FORM OF ABOUT 1 CM THICK AND CUTS IN NINE PARTS。
10
PUT IT ON A NON-STICKED GRILL AND PLACE IT IN THE LOWER OF THE EASTINGER K40C OVEN, WHICH IS PREHEATED AT 180 DEGREES, AND BAKED FOR ABOUT 23 MINUTES。