Leaf-shaped Raisin Scones
1.
Put the ingredients in the main ingredient into the chef's machine and stir. Stir until the dough is formed and add the raisins to dry it. I accidentally poured the raisins into it.
2.
It becomes a preliminary dough after 20 minutes, and there is no need to pull out the glove film.
3.
Cover with plastic wrap and ferment in a warm place to double its size. Poke the hole without retraction.
4.
Sprinkle a little high powder on the countertop and gently pat to flatten the air.
5.
It was then sorted into two circles. Cover the baking cloth and relax for 15 minutes.
6.
After it relaxes, place a round dough on the greased paper, push it away from the middle part, and gradually make it into a round shape.
7.
Make a cut at the top of the middle and three cuts on the left and right sides. Put it in a warm and humid place for the second fermentation.
8.
Brush the surface of the fermented noodles evenly with more oil.
9.
Put it in the oven, 220 degrees, middle level, and bake for 10 minutes on the upper and lower fires. After the surface is uniformly colored, adjust to 165 degrees and bake for 10 minutes until the surface is golden.
10.
Baked.
11.
The exterior is crispy and the interior is full of elasticity. As soon as it was dried to room temperature, it was divided by the two children. Take pictures quickly.
Tips:
In fact, olive oil should be used in the oil part, just use sunflower oil instead of the oil at home. I found that the taste is also very good, which is more suitable for the taste of the Chinese people, and corn oil is also OK.
