Cheese raisin

By VicentaLakin

Cheese raisin
The scone, which is the QuickBread, is the crowning place of the Scottish Crown, a stone with a long history and known as StoneofScone or StoneofDestiny. The traditional scones are shaped into triangles, with oats as the main material, baked in the shallow pan for pancakes. And the flour is now the main material, and it's baked in ovens like ordinary pasta, and the shape is no longer the same triangle, which can be shaped in circles, squares or diamond. Scones can be sweet or salty, and besides breakfast, they can be snacks. For Western morning, tea. Salt, sweet, yellow, smelly, soft。

Recipe Recommendations

  • flour 280 grams
  • Masuri cheese 50 grams
  • butter 15 grams
  • corn oil 35 grams
  • eggs one
  • sugar 35 grams
  • yeast 2 grams
  • raisins 50 grams
  • hot-kid milk 100 grams

Steps for Cheese raisin

  • Make Cheese raisin step 0
    1
    Butter cut small pieces of masule cheese
  • Make Cheese raisin step 1
    2
    Add eggs, sugar, flour, yeast and smooth
  • Make Cheese raisin step 2
    3
    Add the raisins to the corn paste
  • Make Cheese raisin step 3
    4
    And make noodles, cover the skin, wake up for half an hour
  • Make Cheese raisin step 4
    5
    I'll turn the noodles into noodles
  • Make Cheese raisin step 5
    6
    Three times two
  • Make Cheese raisin step 6
    7
    Cross-cut into two pieces, triangulated
  • Make Cheese raisin step 7
    8
    30 minutes in the oven
  • Make Cheese raisin step 8
    9
    Brush the egg fluid, 170 degrees and 18 minutes
  • Make Cheese raisin step 9
    10
    New ice crackers, delicious scones
  • Make Cheese raisin step 10
    11
    I bit you so much
  • Make Cheese raisin step 11
    12
    Nearview

    • Cheese raisin Make Tips

    It's been a long time since I came back from Lhasa, and I'm really itching! I came back quite late the night before yesterday, but I still had a big fight! Scones should be a simple, fast, and delicious snack among cakes. Because the preparation was not sufficient, the butter and medium-gluten flour at home were in a hurry. I had to change the original recipe of 76 Xiaolongnu. 50 grams of butter were replaced by 15 grams, and 35 grams of corn oil were added;280 grams of medium-gluten flour was replaced by 150 grams of medium-gluten flour and 130 grams of high-gluten flour;30 grams of cheese powder were not available at home, so the original 20 grams of masu cheese was increased by 50 grams. Of course, the taste is still quite good! In the afternoon of late autumn, it would be so pleasant to have a rich black tea with this small western pastry and find three or five friends to chat while eating! Thank you to 76 Xiaolongnu for the recipe.

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