Queen of the omelet
By VicentaLakin
The scones are available in a lot of Western restaurants, and the souffle is soft and delicious. It's not as sweet and greasy as ordinary sweets, it's smelling like milk and wheat, and it's very popular, I think, because it's not sweet, but it's tedious and chewing. The cranberry scone that I shared today is a classic among many scones. It should be the first scone I've eaten, and then it's extended to a lot of tastes, and I've shared a lot of it, but it's the most durable, the most reminiscent, and the number of cranberry scones. It is simple, it does not need to pass out, it does not need to rub face, it does not need molds, it is handy and it has a high success rate. Since the butter content in the scones is not low, it is also not easy to spoil, making breakfast for a week at a time would restore the soft taste of the sofa once the microwave heats. It's springtime season, all kinds of spring trips, camping, and Succon's kind of a very nice snack. It's not only easy to store it, but it's good to eat a piece of it。
Recipe Recommendations
- low-gluten flour 150g
- dried cranberries 40g
- butter 40g
- milk 45G
- eggs one
- baking powder 4g
Steps for Queen of the omelet
1
First, get liquid food ready, and the eggs are fully integrated into the milk。
2
Placing low-banded flour and powdered powder in dry containers is fully evenly mixed and added to the pre-house temperature softened butter, with all the food items in fine granulate form with both hands。
3
Add a mixture of egg milk in step one, with a razor and a flat, dry powder-free state。
4
Add cranberry dry, rubbing in the hand, grouping in groups (which, due to differences in egg sizes, can be added to the proper dry powder regulation) by hand, pressing the face of the dough and folding it 10 times。
5
Collapse the dough into a ton of cakes, with a sheet of oil sheeted up and down, and then put it in the freezer for an hour and a half to take out an average cut of six equals, with an egg yolk on the surface, so that it can be baked into the oven。
6
THE KOBIK T42 OVEN PREHEATS 180 DEGREES UP AND DOWN, MID-LEVEL, BAKED FOR 20 MINUTES, AND AS THE TIME OF THE BAKING INCREASES, THE SCONES SWELL AND RISE, AND THE IMAGES HEAL。
7
Sicon out of the oven is good while it's hot, it's dry and sealed and it's dry。
8
The beautiful cracks on the side are traces of this scones, which are very successful and soft。