美式蔓越莓松饼 American Cranberry Oat Scones
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材料A:
普通面粉230克、细糖100克、盐1/4茶匙、小苏打粉1/2茶匙、发粉1茶匙
材料B:
SCS纯牛油125克(趁冷切丁)
材料C:
燕麦片60克、蔓越莓干60克
材料D:
发起奶油160克
做法:
- 把烤炉预热至190°C;烤盘铺油纸。
- 把材料A混合搅拌至结合一起。
- 加入材料B,搅拌均匀。
- 加入材料C,混合后再加入材料D,搓至混合即可,不必太实。
- 把面团放在撒粉的工作台,杆成直径7寸圆形,厚度1 1/2寸,然后切割成8个三角形。
- 把面皮放在烤盘上,涂上蛋液(以1粒鸡蛋加1汤匙牛奶混合) 。
- 烤15-18分钟至微黄即可。可插入竹签测试,不沾物即为熟透。把成品放在架子上冷却。
Ingredients A Dosage
Plain Flour 230g
Caster Sugar 100g
Salt ¼ tsp
Baking Soda ½ tsp
Baking Powder 1 tsp
Ingredients B
SCS Pure Creamery Butter 125g
Cold and cut into small pieces
Ingredients C
Rolled Oats 60g
Dried Cranberries 60g
Ingredients D
UHT Diary Whipping Cream 160g
Method:
1.Preheat the oven to 190°C and line a baking sheet with parchment paper and set aside.
2.In a large mixing bowl place Ingrdients A and blended until combine.
3.Add Ingredients B into mixing bowl and mixing until it resembles coarseCrumbs.
4.Add Ingredints C mix until combined and stir in Ingredients D mix justuntil the dough comes together.
5.Transfer to a lightly floured surface and roll, the dough into a circle that is
7inches (18cm) round and about 1 1/2 inches(3.75cm) thick. Cut this circle
into 8 triangular sections.
6.Place the scones on the prepared baking sheet.Make an egg wash of one
beaten egg mixed with 1 tablespoon milk and brush the tops of
the scones with this mixture.
7.Bake for about 15-18 minutes or until lightly browned and a toothpick
inserted in the middle comes out clean. Remove from oven and transfer to wire rack to cool.