Recipe: Fresh orange cinnamon chocolate scone

Home Cooking Recipe: Fresh orange cinnamon chocolate scone

Notes:

A good snack for afternoon tea, citrus and chocolate are a perfect match. Orange dander and freshly squeezed orange juice mixed with bittersweet chocolate beans into the dough, the surface of the egg yolk. Can you imagine how fragrant it is? This is not the same as what I have done before. The whole wheat is still very soft. When I demould it, I am afraid that it will be broken. The taste is more like a cake. It is softer than the previous one. The formula is from Ancient grains for modern meals. The following quantities are about 6-8 blocks of medium size.

Ingredients:

Steps:

  1. Home Cooking Recipe: Orange peel, squeezed orange juice, spare.

    Orange peel, squeezed orange juice, spare.

  2. Home Cooking Recipe: Mix flour, sugar, baking powder, cinnamon and salt. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and bake the baking paper.

    Mix flour, sugar, baking powder, cinnamon and salt. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and bake the baking paper.

  3. Cut the chilled butter into small pieces with a knife, put in the mixed powder, and cut the butter and flour into the size of the soybeans with a knife or by hand. Add the chocolate and mix well, and chill until ready.

  4. Mix eggs, orange dander, orange juice, and cream. Pour into the butter and noodles. Stir with a spatula until you can't see the dry powder. Do not over-mix, it should be very rough, and some dry powder does not matter.

  5. Spread a plastic wrap, place the dough on top, and then lay a plastic wrap on the dough and shape it into a round cake about 2 cm thick. Freeze for about 10 minutes, because it is cool and cut.

  6. After the dough has hardened, it is cut into 6-8 pieces on average. Put it on the baking tray, each about 3 cm apart.

  7. Add a few drops of water to the egg yolk, brush the egg liquid on the surface, and put it into the oven for 13-16 minutes until the surface is golden. Let it cool on the grill. Eat hot.

  8. After cooling, it is better to eat under heating.

Tips:

1, the main point of Sikang is cold butter and less stirring. 2, you can also do the dough, freeze-preserved, wait until the day of eating and take it out directly, when the roast is properly extended. 3, the dough is more rounded in a round cake mold. 4, put on the fresh film is easier than the release board, not sticky.


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