Ingredients: high-gluten flour 200g, low-gluten flour 50g, fine sugar 10g, salt 2g, yeast powder 2g, water 150g, salt-free cream10g;

Accessories: 2 tablespoons olive oil, salt, pepper and celery powder.

Leaf scone

1

Flour, yeast powder, sugar, salt, add water and knead into a ball, then add cream to knead the tendons.

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2

Send to 60 minutes.

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three

Divide into 8 parts and round, wake up 10 minutes.

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four

Roll into 0.5 slices.

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five

Put it in a baking tray.

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six

Rub in olive oil, salt, pepper and celery powder, cut a few knives on the cake and ferment for 20 minutes.

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seven

Fire 190 degrees, fire 170 degrees, bake for 20 minutes.

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Tips

Change the dried thyme and basil in the book into celery powder.