Ham and Cheese Scones, Raisins Scones
1.
Mix the flour with all the dry powders and mix well.
2.
Sift it with flour after mixing well.
3.
In the sifted flour.
4.
Add eggs, butter, maltose, vegetable oil, etc., stir into noodles, and then use milk to make dough.
5.
Leave the synthesized dough for 10 minutes, and then take out the dough.
6.
Sprinkle a little dry flour on the chopping board.
7.
Roll out the dough with a rolling pin.
8.
Roll out into 5 mm thick slices.
9.
After rolling into thin slices, use a knife to cut the dough into a rectangular dough 20 cm wide and about 30 cm long.
10.
Sprinkle shredded ham on half of the dough.
11.
Then fold the dough in half and roll it out again with a rolling pin.
12.
After rolling it out, fold it again, and finally roll it into an 8mm thick dough.
13.
Use a knife to cut the dough into 8 square small squares, then cut the small squares diagonally into triangles, place them neatly on a baking tray, and use a brush to coat the thin egg liquid mixed with milk.
14.
Adjust the temperature of the preheated oven to 190 degrees, and bake for about 15 minutes. The color can be uniform and it can be taken out.
15.
Knead the remaining half of the dough and the cut noodles.
16.
After 5 minutes, roll it out with a rolling pin.
17.
Fold the rolled dough sheet left and right.
18.
After folding, roll it out again, and then evenly sprinkle walnuts and raisins on half of the rolled dough. Fold the other half of the dough in half. Finally, use a rolling pin to roll into a large piece of 8 mm thick.
19.
Use a 6 cm diameter lace die to cut the dough into a lace round cake.
20.
Then place the biscuits evenly on the baking tray.
21.
The upper and lower fire power of the oven is still adjusted to 190 degrees. After 15 minutes of baking, the color will be uniform and it will be out of the oven.
Tips:
1. When making, if there is no maltose, honey can be used instead, and the nutrition is also good.
2. Simply knead the dough a few times, you don't need to knead the dough too hard, otherwise the crisp effect will be slightly worse.
3. Scon can be called bread, soft biscuits, or hard cake, but Europeans put it in the ranks of bread because it is one of the earliest bread ancestors.
