Chinese Food
Raspberry and cranberry
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The recipe was changed from Jun's. I've done it once. I think the taste is light. Little girl doesn't like it very much. This time, I tried to use Raspberry Cream Sauce. The sour, sour and sweet raspberry combined the taste of milk flavored Sikang. Eat it while it's hot. I don't think little girl likes it very much.
Cooking ingredients
Cooking Steps
Step1:Soak Cranberry in cherry win
Step2:Butter is softened in advance. Put salt in high flour. Mix well. Add butte
Step3:Rub butter and flour lightly with your hands. Rub into cornmea
Step4:Pour flour and butter into the barrel of the toaster. Then put milk, yeast, sugar and egg
Step5:Rotate the button of the bread machine. Select and flour function. Press OK and then select 10 minutes. Press start to start makin
Step6:When 5 minutes are left, add the dried cranberries to the barrel of the toaster
Step7:After the toaster stops working, check that the dough is smoot
Step8:Take out the dough. Divide it into two parts on average. Put it into the basin after rounding. Cover with plastic wrap and refrigerate it overnight
Step9:Take the dough out of the fridge. Put it on the operation desk. Squash i
Step10:Cut it into eight pieces. Keep the same siz
Step11:Put the cut dough in the baking pa
Step12:Preheat the oven to 185 degrees. Heat up and down the middle layer for 15 minute
Step13:Transfer the roasted scone to the air truc
Step14:Raspberry puree with cream. Mix wel
Step15:Pour the Raspberry Cream on the surface while Sikang is still warm. Eat while it is hot.
Cooking tips:If you don't have cherry wine in the ingredients, you can use white rum instead. Raspberry can be replaced by strawberry puree, which is good for cooking.
