Chinese Food
Cranberry scum
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Cooking ingredients
Cooking Steps
Step1:Mix low flour, sugar, salt and baking powde
Step2:Chop the butter in cold storage and mix well with the flour in the first step
Step3:Then add the light cream. (the amount of cream is just enough to knead the flour into a ball) cut and mix into a ball. Don't knead. Avoid gluten.
Step4:Finally put in the chopped cranberries. Mix well with dough. You can't knead the dough here either. You need to press one layer at a time.
Step5:Roll the dough into a rectangle. Put it in a bowl and cover with plastic wrap. Refrigerate it for an hour. This step is to make the flour and water blend better. (this step can also be omitted
Step6:Refrigerated dough. Cut the shape with a 56 cm cutting die. Preheat the dough in an oven at 200 degrees. Bake for 18 minutes.
Cooking tips:Cream can also be replaced by milk. But I don't want to eat milk any more after I've eaten cream scone. If eaten the next day, it can be roasted in the oven at 150 ℃ for a few minutes. It can recover its softness. Sikang is crispy outside and soft inside. It's easy to make and short in time. It's a good choice when you want to eat snacks but don't want to spend a lot of time. There are skills in making delicious dishes.
