Cheesecon
By VicentaLakin
A classic upgrade from British afternoon tea. The cheese is soft, the milk is fragrance. Easy, delicious, leisurely scones, which are simple and very suitable for bakers。
Recipe Recommendations
- low-gluten flour 400 grams
- white granulated sugar 80 grams
- butter 120 grams
- light cream 100 grams
- eggs of 2
- salt 2 grams
- matcha powder 4 grams
- baking powder 10 grams
- red velvet pigment 2 drops
- sweet fragrance
- baking
- an hour
- ordinary
Steps for Cheesecon
1
All materials, except tea and red velvet, are called resupply. Low bands, salt, sugar, powdered powder, evenly mixed with butter with hand pressure to dry powder。
2
full homogeneity with egg fluids and light cream, the amount of which increases on a 100g basis depending on the absorption of the noodles。
3
And the folding presses and then divides it into three equal parts, one green for tea and one red for red velvet。
4
And the folding presses and then divides it into three equal parts, one green for tea and one red for red velvet。
5
one hundred g of cheese softened with 20 g of sugar, evenly packed in herbs。
6
In the middle of the noodles, a hole is squeezed into the haired cheese sauce, and the original pasta needs to be brushed with yolk, which is more visible with more color。
7
they were all squeezed and placed in cranberry decorations, with 20 large scones on the third floor of the gobik 80s oven at 160 degrees 18 minutes。