Today, I would like to share with you a delicious afternoon tea dessert-the detailed practice of raisin scone, roasting rookies can be successful at one time with zero difficulty, even if you are a newbie. This snack has a crisp skin and fluffy inside. It is super satisfying to take a bite. Be sure to try it.
Ingredients:
Gluten flour 250g
Fine sugar 30g
Butter 50g
Baking powder 4g
Milk 60g
Egg yolk 25g
Salt 1g
Raisin 100g
Egg yolk liquid A little
Practice:
1. Prepare the necessary ingredients first, soften the butter at room temperature in advance, so that you can easily press out the fingerprints with your fingers.
2. Then add the fine sugar and beat with an electric egg beater until the butter turns white.
3. Then add salt and stir well.
4. Add the egg yolk in batches and stir well, adding the egg yolk once until it is fully absorbed before adding the next time.
5. Add the mixture and sifted baking powder and beat with a spatula until no dry powder is present.
6. Add the appropriate amount of milk and stir well.
7. Add the raisins, mix well and knead into a ball.
8. Roll out the dough to a thickness of 2cm, put it in a fresh-keeping bag and refrigerate for about half an hour for better shaping.
9. Then add the fine sugar and beat with an electric egg beater until the butter turns white.
10. Put them all into the baking pan at a certain distance, because Scone expands and expands when baking.
11. Brush the surface with a thin layer of egg yolk.
12. Put it in the middle of the preheated oven and bake at 180 degrees for about 20 minutes until the surface is golden.
13. Put glucose dried Sikang on the drying net to cool, cool thoroughly and keep sealed.
14. The roasted raisin Scone is so delicious that I can't help but taste one. It's sweet and delicious. It's really delicious.
Cr: Xia Chu Fang
