Chinese Food
Cranberry scones
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Scone is the British quick bread. Its name is the place crowned by the Scottish Royal family. A stone with a long history and known as the stone of scone or stone of destiny. Today I'd like to present you a cranberry scone.
Cooking ingredients
Cooking Steps
Step1:First, prepare all kinds of materials.
Step2:First, mix the low powder, salt, sugar and baking powder evenly. Cut the butter into small pieces and soften it. Press it with your fingers and there is a hole. Then pour the butter into the flour and knead it into corn whisker shape.
Step3:Mix the egg white and cream. Leave some egg white alone. Brush some on the surface of scum.
Step4:Mix 3 into 2. Add the soaked cranberries to dry. Stir well with a rubber scraper (by hand). Just mix well. Put it in a fresh bag. Press it flat and put it in the refrigerator. Refrigerate for 20 minutes.
Step5:Take it out after cold storage. Spread dry powder on the board. Roll it out with a rolling pin. Turn it three times at a time. Rotate it 90 degrees. Roll it out three times at a time. After rolling it out three times at a time, you can cut it into the shape you like.
Step6:Spread the oil paper on the baking tray. Brush the egg liquid on the cake. Put it into the oven. Heat 180. Heat 160. Keep the middle layer for 15 minutes. Each oven is different. We can adjust it by ourselves. My family has more than 40 liters.
Step7:Cool out. Store in sealed box at room temperature. It can last for 5 to 10 days.
Cooking tips:1. I'm also a beginner. I'm the first Sikang. We learn from each other. The temperature of the original recipe was 200 degrees. I tried to bake the first plate a little too much. The temperature was adjusted in the second plate. 3. When I cut it, it's a little thin. It's not hard to expand in the middle. You can make it thicker and bigger. There are skills in making delicious dishes.
