Salted yolk pine scon
By VicentaLakin
Recipe Recommendations
- low-gluten flour 212 grams
- high-gluten flour 40 grams
- baking powder 6 grams
- fine sugar 40 grams
- salt 3 grams
- whole egg liquid 37 grams
- light cream
- salted egg yolk of 4
- Sea moss and meat floss 30 grams
- salty and fresh
- baking
- an hour
- simple
Steps for Salted yolk pine scon
1
The material is ready and butter is not softened。
2
Butter cut, mixed with flour, powdered powder, sugar, salt in a cook's machine。
3
It's a little like almond powder。
4
The salted egg yolk is made of white wine, baked in the oven at 180 degrees for 5-8 minutes and melted and broken。
5
Scattered salty yolk, full egg fluid, and pine into dry powder。
6
Just pour in the light cream and evenly mix。
7
Take out the noodles and cut them from the middle。
8
Collapse, and turn. Repeated three times。
9
It is two centimetres thick and then contains 30 minutes of membrane freeze。
10
Refrigerated flour can be separated by a 6-cm membrane circle or cut into squares. Put it in the chef Katy's grill and brush the yogurt。
11
In the middle of the oven, 190 degrees baked for about 20-25 minutes。
12
Get out of the oven and cool off。