Rosemary whole wheat Scone

Rosemary whole wheat Scone

Introduction:

"A whim. There are whole wheat bread, whole wheat biscuit and whole wheat cake. I have never seen a whole wheat scone. This guy who doesn't know whether it's bread or biscuit has never seen whole wheat. At least, it can't be seen everywhere. Otherwise, how could it not be seen once? There's nothing in the world, and mediocre people make trouble of themselves. It doesn't matter. Invent one of your own. Borrowing Junzhi's prescription, using the classic triangle shape, and the urgent need to solve Rosemary in the refrigerator, a rosemary whole wheat scone came out. The whole wheat scone is not very high, it looks more like a biscuit, but the rough appearance and taste make people think of the country corn cake. Those who are not so good need to make a detour. "

Production steps:

Step 1: Materials

Step 2: take the leaves of rosemary, wash and chop them

Step 3: whole wheat flour, baking powder, salt, mix and sift

Step 4: pour the bran back into the flour

Step 5: add butter and sugar

Step 6: evenly grasp into coarse particles

Step 7: add the egg and milk, grasp well

Step 8: add rosemary

Step 9: grasp well

Step 10: roll into a round cake about 1.2 cm thick

Step 11: cut into 8 pieces

Step 12: put in the baking tray,

Step 13: Brush egg liquid on the surface

Step 14: put in the oven, middle layer, heat up and down 200 degrees, bake about 20 minutes,

Step 15: the surface is golden, and it's out of the oven

Materials required:

Whole wheat flour: 100g

Sugar: 15g

Salt: 1 / 4 teaspoon

Butter: 10g

Whole egg liquid: 1 tablespoon

Milk: 40g

Rosemary: 4G

Baking powder: 1 teaspoon

Note: the taste of the finished product made of pure whole wheat flour is coarse. If you don't like the coarse taste, you can add low gluten flour as appropriate. If you like the delicate and soft taste, change it to low gluten powder.

Production difficulty: simple

Baking technology

Production time: one hour

Taste: sweet