Raisin Scam

Name: Raisin Scam
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 66g butter; 42g Sugar; 2g salt; 100g Low-gluten flour; 100g High-gluten flour; 8g Baking powder; 1 piece egg; 100g milk; 50g Rum Diced Raisins

by Jing Ruo Fan Hua

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Scones are actually English-style quick bread. Traditional scones are shaped into triangles, with oats as the main material, and rice balls are baked in a shallow pan for pancakes. It has been spread that flour has become the main material nowadays, and it is baked in an oven like ordinary pasta, and the shape is no longer a rigid triangle, and can be made into various shapes such as a circle, a square or a rhombus. Scones can be made into a sweet taste or a salty taste. In addition to being used for breakfast, it can also be used as a snack. Nowadays, the afternoon tea will be served with solid cream or jam. Today I will teach you six simple steps to create a quick afternoon tea!

The zero-failure secret for baking Xiaobai-raisin scones

Ingredients

66g Butter
42g Sugar
2g Salt
100g Low-gluten Flour
100g High-gluten Flour
8g Baking Powder
1 piece Egg
100g Milk
50g Rum Diced Raisins

Raisin Scam

1. Mix butter, fine sugar, low powder, high powder, salt, baking powder, and knead it into corn kernels by hand

2. Add eggs and milk to 1, press and mix quickly to make it evenly mixed with the dough

3. Add rum soaked raisins and knead gently to form a dough

4. Put it into a powdered baking pan, shape it into a regular square or round with the help of a spatula and hand powder (ie high powder), put it in the refrigerator and freeze until hard

5. Take out the frozen scones dough, cut into triangles, and brush the surface with egg wash

6. Put it in an oven preheated to 180 degrees and bake for 15-20 minutes.

7. Sift a little powdered sugar on the surface of the oven, then dip it in jam or solid cream (you can use mascarpone cheese instead) while it's hot.

Tips:
The above is the oil powder mixing method. There is another production method for Scone, which is the oil-sugar mixing method: After beating the butter and sugar, add eggs in portions and mix well, add half of the milk and stir well, add all the powder and salt and mix well, then add the remaining milk and raisins Stir well, the following operation is the same as the oil powder method.
Scon’s noodles are soft when they are done, and need to be shaped with hand powder. After freezing, they are cut into pieces and baked and eaten hot while they are delicious. Wrap the remaining scones and keep refrigerated. Microwave for 15 seconds before eating