Cheese scone
A classic upgraded version of afternoon tea from Britain. Cheese tastes soft and creamy. The convenient, delicious and casual scones are simple and very suitable for novices in baking.
Step 1 . All materials except matcha and red velvet pigment are weighed for use. Mix the low gluten, salt, sugar and baking powder evenly, then add butter and press it until there is no dry powder.
Step 2 . Fully knead evenly, add egg liquid and light cream, and the amount of light cream shall be increased moderately based on the degree of absorption of the dough at 100g.
Step 3 . After continuous folding and pressing, it is divided into three equal parts, one for the green of Matcha and the other for the red of red velvet.
Step 4 . After continuous folding and pressing, it is divided into three equal parts, one for the green of Matcha and the other for the red of red velvet.
Step 5 . 100g cheese is softened, 20g sugar is added, and then sent evenly into a decorative bag for standby.
Step 6 . Press a hole in the middle of the dough and squeeze in the whipped cheese sauce. The original dough needs to be brushed with egg yolk liquid. Only the egg yolk is darker and more beautiful.
Step 7 . After all are squeezed, place cranberries for decoration. Bake 20 Dascones in three layers of high bick 80s oven at 160 ℃ for 18 minutes.
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