Red Bean Cream Scones

Red Bean Cream Scones

1. Mix low-gluten flour, fine sugar, milk powder, salt, yeast, and baking powder in a cooking bowl;

2. Pour in whipped cream (set aside 5 grams);

3. Stir clockwise until there is almost no dry powder;

4. Pour it on the chopping board and gently knead it into a ball. There will be some small crumbs on the dough, don't throw it away, set it aside for later use;

5. Divide the dough into two equal parts, place them on the dough table and press them into cakes;

6. Sprinkle a thin layer of flour on the dough and roll the dough into a dough about 0.8 cm thick;

7. Put a layer of red bean paste on one of the noodles;

8. Cover another dough cake on top and lightly press it together;

9. Brush a layer of light cream on the surface of the dough;

10. Sprinkle an appropriate amount of almond flakes, and then sprinkle the remaining crumbs on the pasta on top;

11. Cut the word "米" with a knife and cut it into 8 triangles;

12. Put it in a baking tray, cover with plastic wrap and let it stand for about 30 minutes;

13. After waking up, put it into the preheated oven, 175 degrees for 30 minutes (cover with tin foil after coloring);

14. It can be eaten after taking it out;

15. Occasionally eat something high-calorie, enjoy it.

Tips:

1. Add whipped cream in portions, and stir until there is no dry powder;
2. Don't knead the dough too much, and gently roll it into a dough;
3. The baking time and temperature can be increased or decreased according to your own oven.