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Scone fermented at low temperature is more fragrant. Do you know how to do it?
Scone fermented at low temperature is more fragrant. Do you know how to do it? Si Kang, also known as simple toast bread, is mainly used to solve the urgent breakfast time. It is a fast-food simple bread western-style pastry. Traditional Si Kang needs a key swelling agent, namely baking powder. When it comes to this additive, people are likely to shrink back and be scared by some negative news. In fact, baking powder without aluminum is still a relatively healthy life. Today, Si Kang refuses to bake powder, and Si Kang fermented at low temperature tastes more fragrant, so family food should be served as soon as possible. Instead of traditional baking powder, choose low-temperature fermentation, and put the dough into the freezer for fermentation for one night. When you wake up in the morning, it only takes ten minutes, and you can make a big plate of Si Kang, which tastes more fragrant and softer, and is worth a try.

The production technology of blueberry scone is 1. Weigh 1 30g of bread flour and1g of salt, and put them into a big bowl or washbasin. 30 grams of unsalted butter, take it out of the refrigerator, cut it into 0.3 cm cubes, put it in bread flour, and the indoor temperature will become loose after a little idle.

2. Grab a handful of buttered bread flour by hand, rub it back and forth in the palm of your hand, and help catch it to promote the melting of butter. Until the salt-free butter and wheat flour are completely combined, similar to rough jade noodles.

3, 1 egg, stir into a uniform and delicate whole egg liquid. Take another bowl, weigh 15g white sugar and 60g milk, accurately measure 1/2 spoons of yeast powder and 1 stir-frying spoon whole egg liquid with a measuring spoon specially designed for western-style cakes, pour into the milk, and stir until the white sugar and yeast powder dissolve, showing a symmetrical and detailed situation. Pour the milk yeast egg liquid into the butter and bread flour to synthesize a uniform and delicate dough, and put it in a bowl. Cover the surface with a fresh-keeping bag and put it in the refrigerator for fermentation at low temperature for one night.

4. The remaining whole egg liquid also needs to be covered with a fresh-keeping bag, put into the refrigerator freezer, and brush the surface with liquid. After getting up in the morning, wash 20 grams of dried blueberries with warm water, absorb the water on the surface, put them into the fermented dough, and mix them with the batter again to make the dried blueberries evenly distributed in the batter. Move the batter to the chopping block to form a cake shape with a thickness of about 1 cm, and cut it into various shapes with a pattern cookie mold, or cut it into triangular pieces with a 5cm knife.

5. Preheat the oven early. Put the processed blueberry dried Kangsheng embryo block into a baking tray and brush the surface with proper amount of whole egg liquid.

6. Place the baking tray on the top of the middle and high-rise baking net in the electric oven, and bake for 185 degrees 15 minutes until the surface presents attractive golden color; Finally, watch carefully for about 3-5 minutes to prevent burns. The heating size of each electric oven is slightly different. Please adjust the ambient temperature to 5- 10 degrees.

7. Remove the baking powder and ferment at low temperature. This Si Kang is delicious and a healthy breakfast for the whole family. Roasted blueberry Si Kang is crispy on the outside and soft on the inside, which matches the aroma and elegance of raisins and has a unique taste. Drinking a cup of hot milk for breakfast is very leisurely.