This bakery is the first British-style fast bread. Its name is a stone that has a long history in Scotland called the Stone of Destiny, also known as the Stone of Scone. Come, the original traditional Sikang shape is a triangle, with oatmeal as the main ingredient, which is baked in a frying pan. It has been passed down to the present that flour has become the main material, and like other baked varieties, it is baked in the oven, and the shape is no longer limited to the traditional triangle and is mostly round. Nowadays, Europeans regard Scoon as the protagonist of afternoon tea, and can be served with jam or cream when eating. And with the above good Earl Grey tea to make it the best taste. Baking firepower: 180 degrees up and down fire 18-20 minutes Production quantity: 12
Mix the low-powder and baking powder, add the fine sugar, and mix the salt evenly.
Add chilly chunks of butter and mix by hand or by hand
Mix to flour into loose sand
Add broken egg liquid
Pour whipping cream
Add the wine-soaked cranberry to the dry no-powder
Put it in the bag and let it cool for 20 minutes.
Place the dough on a chopping board with a hand-powder
Make a 3 fold (if you like, you can open it and repeat it again)
Use a hammer to split into 1.5CM thick
Cut the dough on the baking tray with a die, and mix the remaining dough for 10 minutes and then do the flat cutting step.
The prepared surface of the skin will be baked in the oven and baked.
1. The practice of rum immersing cranberry has been introduced in many blog posts. It is not cumbersome here. 2. The butter used here is different from the original room temperature softening butter. 3, generally make a fold of 3, if you want to get a more solid taste, you can repeat the operation