Corn cheese scone
By VicentaLakin
Recipe Recommendations
- high-gluten flour 40 grams
- low-gluten flour 160 grams
- butter 50 grams
- baking powder 5 grams
- fine sugar 40 grams
- salt 2 grams
- light cream 100 grams
- eggs 30 grams
- cheddar 70 grams
- canned corn 55 grams
- surface decoration appropriate amount
- protein 5 grams
- powdered sugar 15 grams
- sweetening
- baking
- an hour
- simple
Steps for Corn cheese scone
1
The material is ready and butter is not softened. The egg yolk is separated and the yolk + the right amount is 30 grams. Corn grains for dry water。
2
Cheese cut to silk。
3
High-banded flour, low-banded flour, salty fermentation, light cream, butter, eggs mixed。
4
Scratch-aided up to no butter。
5
Add corn grains and cheese laces。
6
It's formed into a rectangular formation, cut from the middle
7
Collapse, flatten, cut again, repeat 2-3 times。
8
FINALLY, YOU FORM A SQUARE, TWO CM THICK。
9
5 grams of egg-smelting powdered powder。
10
Frozen pasta cut into eight pieces and brushed the syrup。
11
The air frying pot at 180 degrees will be baked for 15 minutes, flipped over and baked for 7-8 minutes。
12
Just get out and cool off