1. Prepare the materials used.
2. Combine low-gluten flour, milk powder and baking powder first and sieve.
3. Add the sugar and mix well.
4. Add the softened butter to the mixed ingredients.
5. Use your hands to knead the butter and flour ingredients into fine sand grains.
6. Pour the milk in, mix well and knead it into a dough.
7. Add fresh blueberries and knead well. Cover the dough and relax for about 30 minutes.
8. Put the top and bottom of the dough with plastic wrap and roll it into a 1cm thick cake.
9. After pressing out the shape with the mousse ring mold, arrange it into the baking pan.
10. Sweep a layer of beaten egg yolk on the surface of the dough.
11. The COUSS electric oven CO-960S is preheated at 160 degrees in advance. After the preheating is completed, the sound will be displayed on the 2 layers of baking trays. Bake for about 20 minutes.
Tips:1. Fresh blueberries are directly added to the dough, or blueberries can be packaged into individual noodles. The bursting fruit syrup makes the taste of Scone relatively sweet and moist. It is the best choice for afternoon tea.
2. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.
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