Cranberry scon
By VicentaLakin
The traditional English snacks are perfect for tea or early tea
Recipe Recommendations
- low-gluten flour 100g
- fine sugar 15g
- salt 1.25ml
- butter 25g
- whole egg liquid 15ML
- milk 45ml
- dried cranberries 15g
- baking powder 4g
- milk fragrance
- baking
- half an hour
- ordinary
Steps for Cranberry scon
1
Low-banded flour, powdered powder, salt mixed and sifted。
2
Combination of sugar, soft butter and the first stage of powdering with hand to butter and flour is completely even。
3
The fine flour shows a coarse corn split。
4
Fill the flour with full egg fluids, slowly add milk and rub it in the face。
5
Rolling into cranberry dry, rubping for 30 seconds, evenly. The rubbed pasta is not sticky and the pasta is not overstretched in order not to produce too much impact on quality。
6
THE NOODLE CANE IS APPLIED TO 1.5 CM THICKNESS。
7
CUT THE SHAPE ON THE FACE WITH A HEART CUT. (ON THE BASIS OF THE PREFERRED GRAPHICS, IT'S POSSIBLE TO CUT, AS LONG AS EACH ACCELERATOR IS ABOUT 4.5 CM)
8
The sliced noodles are drawn into the grill, a full egg fluid is painted on the surface, placed in the preheated 200 degree oven, and baked for about 15 minutes to the surface in gold。