Cranberry Sicon
By VicentaLakin
Succon is a traditional British snack, which uses bubble powder to expand and save time for yeast. Tastes like dry and soft, makes breakfast or snacks very nice. And most importantly, it's very simple to produce it, even if it's new and it's not lost! In addition to its delicious taste, the main reason for falling in love is that it's very simple, it's not like bread, it takes a lot of time and energy, and it's very good. If you're a first tester, you might as well start with Sicon.
Recipe Recommendations
- low powder 200 grams
- fine sugar 30 grams
- salt 1/4 teaspoon
- butter 50 grams
- whole egg liquid 30ML
- milk 90ml
- the cranberry 30 grams
- baking powder 2 tsp
- sweet and sour
- roast
- an hour
- simple
Steps for Cranberry Sicon
1
Preparation material。
2
Low powder, powdered powder and salt are sifted twice。
3
Combining fine sugar, soft butter and sifted flour。
4
Scratch it with your hands。
5
Add full egg fluid, rub。
6
Gradually add milk and make dustless noodles。
7
Add cranberry, 30 seconds softly, and smooth the face of the face without sticky hands. The noodles should not be overstretched in order to create an excessive sense of influence on the finished product。
8
Cover the film, freeze it for 30 minutes, easy to operate。9
When it is frozen, the face of the face is condensed to approximately 1 CM thick, and the circle cut out of a ton of 3.5 cm in diameter。
10
Put it in the oven and brush the whole egg fluid。
11
Upper middle, 190 degrees, about 15 minutes。Cranberry Sicon Make Tips
1. When kneading the material into dough, do not knead it excessively, until the surface of the dough is bright. Excessive kneading will lead to excessive gluten formation and affect the taste.
2. The mold size is different, and the baking time should be slightly adjusted.
3. Quit the cranberries and get the original Scone.
4. Do not add the amount of milk in the formula at one time, knead it while adding. The amount of water absorption will vary depending on the weather and flour.
5. After cutting the butter in the recipe into small pieces, refrigerate it for a while, which makes it easy to operate. Butter that is too softened is inconvenient to operate.
6. Press and shape the remaining dough, shape it again into a 1cm round cake shape, and continue shaping.
7. This formula can be made about 30.
2. The mold size is different, and the baking time should be slightly adjusted.
3. Quit the cranberries and get the original Scone.
4. Do not add the amount of milk in the formula at one time, knead it while adding. The amount of water absorption will vary depending on the weather and flour.
5. After cutting the butter in the recipe into small pieces, refrigerate it for a while, which makes it easy to operate. Butter that is too softened is inconvenient to operate.
6. Press and shape the remaining dough, shape it again into a 1cm round cake shape, and continue shaping.
7. This formula can be made about 30.