sweet potato raisin scone
By ElissaHerman
Ingredients: salt,high-gluten flour,butter,milk powder,raisins,sweet potato,egg liquid,sugar,dry yeast
Recipe Recommendations
- high-gluten flour 125 grams
- butter 30 grams
- sweet potato 40 grams
- raisins 15 grams
- egg liquid 15 ml
- milk powder 20 grams
- dry yeast One-half teaspoon
- salt 1/4 teaspoon
- sugar 15 grams
- sweetening
- baking
- several hours
- ordinary
Steps for sweet potato raisin scone
1
All raw material drawings
2
Cut the sweet potatoes into small grains and steam them in a steamer
3
After steaming, remove and set aside
4
Cut the butter into small pieces and place it in the flour. Add the salt
5
Pinch the butter and flour with your hands and mix them together, rubbing until the butter and flour mix into coarse corn flour
6
Mix the milk powder with warm water into 60 grams of liquid
7
Add yeast, sugar, egg mixture and mix well
8
Put the steamed sweet potato kernels into the egg mixture and mix well
9
Pour the mixed liquid into the kneaded flour
10
Mix well and add washed raisins
11
Gently knead it with your hands into a ball
12
Cover with plastic wrap and refrigerate overnight
13
Remove the refrigerated dough and flatten it into a round shape
14
Cut into six pieces with a knife and place them in a baking sheet, leaving a gap between the pieces (they will expand after roasting)
15
Brush with egg liquid
16
Oven at 185 ° C, heat up and down, and bake for 20 minutes until the surface is golden brown.