Cranberry scon
By VicentaLakin
Scone, also known as British teacakes and British waffles, is a baker thicker than Bannock. It is made of wheat, barley or cereals, usually made of powdered powder for fermentation. It's a common English afternoon tea snack. Biscuit, known in American English as Biscuit, is a small bread made of small soda powder or powdered powder for expansion, which is similar to the way you taste it. It's done as early and tea, with a cup of tea, a sip of scony, which is a romantic and warm afternoon。
Recipe Recommendations
- low-gluten flour 100 grams
- butter 15 grams
- fine sugar 15 grams
- baking powder 4 grams
- salt 2 grams
- milk 45ml
- dried cranberries 20 grams
- egg liquid a tablespoon
- milk fragrance
- roast
- half an hour
- ordinary
Steps for Cranberry scon
1
Low-banded flour, powdered powder mixed with sifting, fine sugar and soft butter
2
I used my hands to mix flour and butter into crumbs, like bread crumbs
3
ADD MILK 45ML
4
Add another spoonful of egg fluid
5
Scratch the face, don't overstretch it, so it doesn't affect the taste
6
Cut the cranberry dry
7
Add cranberry to the dough, rub it down for about 30 seconds, not overstretch it, just rub it in。
8
A smooth, un sticky circle
9
THRUST THE NOODLE TO ABOUT 1-1.5CM
10
Use a model to press it on the face
11
It's in the oven
12
On the surface
13
The oven's 180 preheat, about 15 minutes
14
I'll make it to the surface