Cream raisin scone
I like to eat scones, and I hoard a lot of whipped cream. The shelf life of whipped cream is very short, so I have the following scones.
Recipe Recommendations
- high-gluten flour 170 grams
- low-gluten flour 80 grams
- butter 60 grams
- light cream 120 grams
- milk 40 grams
- eggs one
- yeast 1 tsp
- raisins 50 grams
- sugar 50 grams
- sweetening
- baking
- ten minutes
- ordinary
Steps for Cream raisin scone
1
Ingredients: 170 grams of high-gluten flour, 80 grams of low-gluten flour, 60 grams of butter, 50 grams of sugar, 120 grams of light cream, 40 grams of milk; 1 egg, 1 tsp of yeast, 50 grams of raisins (you can replace it with other dried fruits as you like).
2
Dissolve the yeast in warm milk, beat the eggs and mix with the light cream (set aside a small spoonful to brush on the surface). Forming egg milk.
3
Mix the flour and sugar and mix the ingredients well with your hands.
4
Add softened butter to the flour, and rub butter and flour with your hands until thoroughly mixed.
5
The mixed flour looks like coarse corn flour.
6
Add the raisins, rub the ingredients with your hands and mix well.
7
Add the egg milk liquid in portions and knead into a smooth dough. (Note: Make it into a dough. Don't knead it too many times. Excessive kneading will cause the flour to grow into gluten and affect the taste of Sikang.)
8
Sprinkle a thin layer of dry powder on the counter, place the dough on the counter and roll out the dough thin with a rolling pin.
9
Fold in half, repeat several times, and roll out the dough to about 2CM thick.
10
Shape with a mold.
11
Put on the baking sheet.
12
Cover with plastic wrap and wake for 30 minutes.
13
Coat with egg cream, place it in the middle layer of the preheated oven, and heat it to 180 degrees for about 18 minutes.
14
Come on, let's eat.