Yeast version light cream raisin scone
Sikang has a simple recipe and can be paired with various dried fruits for a variety of flavors. Today, we bring you a yeast version, overnight fermented, light cream raisin scone.The temperature and time of the oven are for reference only. Refrigerate overnight and take it out early the next morning to warm it up. There is no need to knead it, just roll it thin and roll it large to divide and bake.
Step 1 . Prepare the raw materials.
Step 2 . Sift the flour into a bowl.
Step 3 . Add salt and mix well.
Step 4 . Add high sugar tolerant yeast and mix well.
Step 5 . Add white sugar and mix well.
Step 6 . Add beaten egg mixture to leave a little bit of the skin on the brush.
Step 7 . Add light cream, use the stacking method, and knead into a dough.
Step 8 . Add washed raisins, fold and mix evenly again.
Step 9 . After the dough is well mixed, cover it with plastic wrap and refrigerate it for fermentation overnight.
Step 10 . The next morning, take it out and warm it up one hour in advance, roll it directly into a circle, and cut it into 8 evenly distributed parts.
Step 11 . Place it on the baking tray and brush the egg mixture. Heat the oven up to 185 degrees Celsius and down to 180 degrees Celsius. Bake for 25 minutes until the scones are fully cooked and ready to be baked.
Step 12 . The soft and delicious Sikang is ready.
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