#柏翠大赛#yeast Blackcurrant Walnut Scones
1.
Wash the black currant and soak in water, and cut the cooked walnuts into small pieces.
2.
60g milk, one large spoonful (15ml) of whole egg liquid, 15g white sugar, 2.5g (1/2 teaspoon) of high-sugar-tolerant yeast and mix well.
3.
125g high-gluten flour, add 1/4 teaspoon of salt, add 30g of unsalted butter cut into small pieces, and rub it into corn flour with both hands. Be careful and rub all the butter.
4.
Pour the mixed liquid (Picture 2) into the kneaded flour. And into a smooth dough. It's a bit sticky at first, you might suspect that there is too much liquid, don't worry, knead a few more times, the dough will become very smooth.
5.
Remove the black currants and soak up the water with a paper towel.
6.
Roll the dough into a round slice, and sprinkle half of the black currants and chopped walnuts.
7.
Fold the dough in half, roll it out, and sprinkle in the remaining dried fruit, fold it in half, and form a ball. Cover with plastic wrap and save the night in the refrigerator.
8.
Take it out the next morning, place it on the chopping board and flatten it into a large pie, about 1 cm thick in the middle. Cut into 8 even pieces with a knife, and brush with egg wash.
9.
Heat the oven at 185 degrees from the top to the bottom. Bake for 15 minutes. The top will turn golden brown and come out of the oven.
10.
Breakfast is good with milk, eggs and fruits.
Tips:
This recipe is slightly sweet. If you don't like it, you can put no or less sugar, or it can be made into salty ham. Dried fruit can be replaced with what you like, or you can add whole grains such as oatmeal.
