Cranberry Scone
As for Sikang, the practice is very simple. It is not as high in oil and sugar as cookies and cakes, nor as time-consuming as bread. Afternoon tea and breakfast are both very good. It is one of the snacks that are very suitable for families to often make.
Step 1 . Prepare all materials.
Step 2 . Soften the butter at room temperature and cut it into small pieces. Sift low gluten powder, baking powder, sugar and salt.
Step 3 . 2. Mix the flour mixture with butter.
Step 4 . Rub it with your hands like bread crumbs.
Step 5 . Then pour in the milk.
Step 6 . Knead well and add cranberries.
Step 7 . Cover it with plastic wrap and put it in the refrigerator for about 1 hour (this step is the key to the external cooking and internal tenderness of Sikang).
Step 8 . After taking it out of the refrigerator, divide it into 10 parts, gently knead it into a nearly circular shape, and apply a layer of milk on the surface with a brush
Step 9 . Preheat the oven at 200 ℃ for 3 minutes, and bake at the upper temperature for about 20 minutes. (the model of my oven is Changdi ckf-25b 30L)
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