Scone is the Scots 'QuickBread. Its name comes from the place where the Scottish royal family was crowned, a stone with a long history and known as the Stone of Scone or the Stone of Destiny. Traditional scones are shaped into a triangle with oats as the main ingredient and baked in a shallow pan used for pancakes. Nowadays, flour has become the main material, and like ordinary pasta, it is baked in an oven. The shape is no longer an unchanging triangle. It can be made into various shapes such as round, square or diamond. Scones can be made into sweet or salty flavors. In addition to being used as breakfast, they can also be used as snacks.
Western breakfast and refreshments. It is divided into salty and sweet. It is golden in color, fragrant and soft.
The chocolate bean Scone I made was made according to Yao Ma's recipe. I was excited when I saw the yeast. Why? Yeast is our specialty. Steaming steamed buns and baking bread are inseparable from yeast, and which one is more difficult than us? It is the most suitable for those who know how to play with yeast to do this!
I made a little change because I made a mistake and had no choice but to, but the effect was good.
Chocolate Bean Scone
By LornaFlatley
Recipe Recommendations
- high powder appropriate amount
- low powder appropriate amount
- butter appropriate amount
- light cream appropriate amount
- chocolate beans appropriate amount
- eggs appropriate amount
- yeast appropriate amount
- sugar appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Chocolate Bean Scone
1
Prepare raw materials.
2
Beat the eggs and divide some to brush the surface.
3
Microwave half of the milk for 10 seconds, and add the yeast at about 40 degrees C.
4
Pour the light cream into the egg mixture and stir well.
5
Mix the powder and sugar well.
6
Soften the butter (microwave for 10 seconds +10 seconds) and mix with the flour.
7
Rub evenly with your hands.
8
Add chocolate beans and stir well.
9
Add the yeast milk solution to the creamy egg solution and stir well.
10
Add flour a little and stir until dry powder.
11
Knead into balls (do not knead repeatedly).
12
Sprinkle thin powder on the panel and roll out the dough and fold it in three times. I felt that the edges were uneven and folded it in half again.
13
Roll it to a thickness of 2 centimeters, press it with a mold (you can also cut it into triangles with a knife), cover it with plastic wrap and waken for 30 minutes.
14
Brush the surface with egg liquid.
15
Preheat the oven to 180 degrees for 20 minutes.