Scones fermented at low temperature have a more fragrant flavor. Do you know how they are made?

Scone, also known as simple toast bread, is a fast-food simple bread-like Western pastry that is mainly used to solve the urgent need for breakfast. Traditional scones require the use of a key leavening agent, which is baking powder. When it comes to such additives, people may be daunted by some negative news. In fact, truly aluminum-free baking powder is still a relatively healthy life. Today’s scone rejects baking powder and is fermented at low temperature. It has a richer taste and is a delicious meal for the whole family as soon as possible. Abandon traditional baking powder and use low-temperature fermentation. Make the dough and ferment it at low temperature in the refrigerator for one night. When you wake up in the morning, you can make a large plate of scones in just over ten minutes. The taste is more fragrant and soft. It is worth a try. Process for making blueberry dried scones

1. Weigh 130 grams of bread flour and 1 gram of salt, and put them into a large bowl or washbasin. Take 30 grams of unsalted butter from the freezer, cut it into 0.3cm-sized cubes, put it into the bread flour, and let it sit for a while at room temperature to loosen.

2. Grab a handful of butter and bread flour with your hands, rub it back and forth in the palm of your hand, and help to grasp it to promote melting of the butter. Until the unsalted butter and wheat flour are fully combined, similar to coarse jade noodles.

3. Beat 1 egg into a uniform and delicate whole egg liquid. Take another bowl, weigh 15 grams of white sugar and 60 grams of milk. Use a Western-style pastry measuring spoon to accurately measure 1/2 spoon of yeast powder and 1 frying spoon of whole egg liquid. Pour into the milk and mix until the sugar, yeast The powder melts to reveal a uniform and delicate appearance. Pour the milk yeast egg liquid into the butter and bread flour to form a uniform and fine dough, and put it into a bowl. Cover the surface with a plastic bag, place it in the refrigerator and let it ferment at low temperature overnight.

4. The remaining whole egg liquid also needs to be covered with a fresh-keeping bag and placed in the cold room of the refrigerator for brushing the surface with liquid. After getting up in the morning, wash 20 grams of dried blueberries with warm water to absorb the surface moisture, put it into the fermented dough, and mix it evenly with the batter again so that the dried blueberries are evenly distributed into the batter. Transfer the batter to a cutting board and shape into a cake shape about 1 cm thick. Use a flower-shaped cookie cutter to cut out various shapes, or use a knife to cut it into small triangular pieces of 5 cm in size.

5. Preheat the oven in advance. Place the processed blueberry dried scone cubes into a baking tray and brush the surface with an appropriate amount of egg wash.

6. Place the baking tray on the middle-high grill of the electric oven, heat up and down to 185 degrees, and bake for 15 minutes, until the surface becomes attractively golden; watch closely for the last 3-5 minutes. Prevent scorching. The heating size of each electric oven is slightly different. Please adjust the ambient temperature by 5-10 degrees appropriately.

7. Get rid of baking powder and adopt low-temperature fermentation method. This kind of scone is delicious and a healthy breakfast for the whole family. The baked blueberry scones are crispy on the outside and soft on the inside, and paired with the delicate fragrance of raisins, it has a unique taste. Pairing it with a cup of hot milk for breakfast is a very relaxing breakfast time.