Chinese Food
Cranberry red bean scone (muffin)
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Kwai Kang is a quick snack. Unlike bread, it needs rubbing the film. Kneading evenly is good. Save labour and save labour. Sweet and sour Cranberry + sweet, soft and glutinous red bean paste. Crispy crispy granules on the surface. Make this Sikang taste richer.
Cooking ingredients
Cooking Steps
Step1:Cut the ANGA butter into small pieces. No need to soften.
Step2:Add sifted low powder, baking powder, sugar and salt.
Step3:Mix with butter. Loosen with fingers.
Step4:Add two-thirds of the egg liquid, loosen it, and leave a handful to make crispy granules.
Step5:Add milk.
Step6:Just knead evenly without dry powder.
Step7:Divide the dough into 2 parts. Rub one part round and flatten. Put the bean paste.
Step8:The other dough is also round and flattened. Cover it. Pinch the edge. Brush the egg liquid.
Step9:Put on the chopped cranberry. Press it a little with your hand. Then put on the crispy grain.
Step10:Cut into 8 pieces.
Step11:Put it into the pre heated oven. Heat up and down 180 degrees. Middle layer. 20 minutes.
Step12:The entrance is crispy and crispy. Cranberries are sweet and sour. The bean paste is soft. The taste is very rich.
Step13:Let's have a profile. It's very attractive.
Cooking tips:Butter doesn't need to be softened. Add flour and rub it up. When modeling, you can make it on oiled paper. It's easier to move it into the baking tray. Cut 8 pieces and remove a little before putting them in the baking tray. There are skills in making delicious dishes.
