Health benefits
Butter: low in protein
Eggs: nourishing blood
Ingredients
High-gluten flour ( 90g ) | Low-gluten flour ( 50g ) |
Whole wheat flour ( 40g ) | Sugar ( 20g ) |
Salt ( 1g ) | |
Butter ( 45g ) | Eggs ( 40g ) |
Whipping cream ( 60g ) | Cranberry ( appropriate amount ) |
Egg liquid ( appropriate amount ) |
How to make cranberry whole wheat scone
2. Mix the high flour, low flour and whole wheat flour evenly and sift into the basin middle.
3. The slightly thicker bran of whole wheat flour can be omitted.(I threw mine away)
4.Put the sugar, salt and baking powder Pour into flour and mix well.
5.Put the butter into the flour again.
6. Grind flour with flour into small particles.
7. Pour in the beaten egg liquid and cream and mix well with a spatula.
8. Knead it into a dough, don’t knead it for too long, just mix it evenly., wrap in plastic wrap and refrigerate for an hour.
9.Chop some dried cranberries.
10. Take out the dough and roll it into a round piece.
11.Sprinkle dried cranberries evenly.
12. Fold it upward from the bottom.
13.Fold off the top again.
14.Fold it to the left.
15.Fold the right side.
16.Turn over.
17. Roll out into a square piece with a thickness of just over one centimeter.
18.Use a knife to cut twice horizontally and vertically, and then make two diagonal cuts.
19. Place the cut scones into the baking pan and brush the surface and sides Add egg mixture.
20. Preheat the oven to 180 degrees and set the middle rack for 25 minutes.
21. After baking, take it out and have one while it is hot!
22.Finished product picture
1. Prepare the ingredients and soften the butter slightly.
Tips
You can use larger eggs and put them into the noodles The rest can be brushed on the surface of the scone.Flours have different water absorption rates.If the dough is a little thin, you can add more flour.
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