Blueberry Dried Fruit Miscellaneous Grains (yeast Version)
1.
raw material.
2.
Mix all the powder ingredients, cut the frozen butter into small pieces and place it in the flour mixture. Use your fingers to twist it into a coarse corn flour shape.
3.
Knock in the eggs and stir slightly
4.
Slowly pour in the milk and mix it slightly
5.
Add blueberry dried fruit and candied orange zest
6.
Roughly form a dough, place it in a mixing bowl, cover it with plastic wrap, pre-develop at room temperature for 40 minutes, and refrigerate overnight (up to three days)
7.
Cover.
8.
Take out from the refrigerator 1 hour in advance to rewarm, and roll the dough into a thick piece about 2cm thick on a floured mat
9.
Use a circular cutting die (or knife) to cut into a circle (or other shapes you like)
10.
After finishing all the scones, place them evenly on a baking tray lined with baking paper. If you like soft-edged scones, you can keep the distance between the scallops small, and if you like hard-edged scones, you can leave a larger space. ; Cover with plastic wrap and continue to ferment in a warm place until the volume doubles
11.
Preheat the oven to 200°C 20 minutes in advance, remove the plastic wrap, and brush the surface of the cake with milk
12.
Immediately put it into the middle and lower layer of the oven, and bake for 20-25 minutes at the upper and lower fire. Insert the bamboo skewers into the paste-free material and then take it out, and cool on the grill
13.
After being completely cooled, it can be stored in a fresh-keeping bag. If you can't eat it, it can be sealed and stored in the freezer. It can be stored for up to one month. Take it out of the microwave before eating, or bake at 150°C for 5~7 minutes.
Tips:
If you like a chewy texture, you can replace the low flour with the high flour.
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