Cooking Steps

1. 

   Step1:In summer, a pot of fruit tea and some Matcha scones are very pleasant

2. 

   Step2:Matcha powder, low gluten flour, sugar powder, baking powder, sifted together and put into the egg basi

3. 

   Step3:Salt agai

4. 

   Step4:Add softened salt free butte

5. 

   Step5:Use the eggbeater to stir slowly until it is granulate

6. 

   Step6:Pour in cream (cream must be refrigerated for at least 5 hours

7. 

   Step7:Then pour in the chocolate essenc

8. 

   Step8:Turn it up and down evenly with a silica gel scraper. Do not mix it too much, or it will affect the taste if the dough has gluten

9. 

   Step9:Divide the dough into 11 small circles and put them on the baking tra

10. 

    Step10:Use a brush to dip in egg liquid and brush to the surface of scone

11. 

    Step11:Preheat the oven at 190 ° and then heat it up and down for 12 minutes (the time and temperature are only for reference. You have to decide whether to increase or decrease it according to your own oven