I have never had much confidence in what I make. This is the first time I have issued a recipe. It is entirely because of Sunshinewinnie's encouragement and encouragement. Thank you winnie.
This is the second time I have made scones. I tried the yeast version. Adding rose sauce adds a sweet flavor and it tastes very good. Although there were some minor flaws in the process, it did not affect my satisfaction too much.
The temperature here has dropped to minus 1 degree, so the fermentation time has been extended.
Raisin Rose Scone
By JosueTrantow
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Raisin Rose Scone
1
Prepare all necessary materials. Woo ~ I left the raisins behind and didn't take a photo.
2
Add sugar and salt to the flour and mix well. Add the slightly softened butter into the flour and rub it into fine grains. (I accidentally put yeast powder that should have been melted in milk and put it in.)
3
Fully knead the powder.
4
Beat the eggs and pour them into the basin, reserve a spoonful of measuring to brush the surface, slowly pour in the milk, stirring while pouring.
5
Add raisins and rose sauce and gently stir well.
6
Roll it into a circle with your hands without rubbing it hard.
7
Put the dough in a crisper bag and let sit for 30 minutes.
8
Remove the dough, place it on a plate and roll it into a dough sheet about 1 cm thick.
9
Use a mold to press out the shape you like.
10
Drain on a baking sheet and allow for 30 minutes.
11
Brush the surface with egg liquid, preheat the oven at 180 degrees and bake for 20 minutes.
12
Finished baked ~~