1, the key to making scones crisp but not hard is the recipe, followed by baking temperature. Too low temperature and too long baking time will lead to water loss and hardening; If the baking temperature is too high, the yeast will be roasted to death and cannot grow.

2. Add lard when kneading dough, and knead dough repeatedly, evenly and for a long time. After making the cake for 20 minutes, open the oven. When the top temperature of the oven rises to 258 degrees and the bottom temperature rises to 286 degrees, bake the cake in the oven for about 13 minutes. You can master these temperatures through more attempts.

3. The scones that have just come out of the oven have not yet been imported. You will smell a strong strange fragrance, bite it, and it will be crisp and peeling off layer by layer, with overflowing fragrance and endless aftertaste. Bian Xiao looked at those scones with golden color, overlapping thin layers, crisp inside and outside, crispy and delicious, and they are suitable for all ages. But scones are high-calorie foods after all, so you can't avoid eating them when they are cold because they are too delicious, which is easy to get angry and obese.