Cranberry cheesecake (scone)

Cranberry cheesecake (scone)

Introduction:

Production steps:

Step 1: cut the cream cheese into small pieces and soften at room temperature.

Step 2: add sifted flour, baking powder and sugar.

Step 3: rub the above with your hands.

Step 4: add the diced butter (no need to soften).

Step 5: rub the above with your hands. Add the milk twice to melt it into the dough.

Step 6: form a dough.

Step 7: add chopped cranberries.

Step 8: knead the above into a ball.

Step 9: put the dough into the fresh-keeping bag and open it with the palm of your hand (about 1cm). Refrigerate for 30 minutes.

Step 10: take out the frozen dough and press the shape with the mold.

Step 11: put it on the baking tray covered with oil paper and brush a layer of egg liquid on the surface.

Step 12: bake in 180 ° oven for about 20 minutes.

Materials required:

Low gluten flour: 200g

Cream cheese: 120g

Fine granulated sugar: 60g

Butter: 60g

Milk: 20g

Cranberry: 25g

Baking powder: 6 g

Whole egg liquid: right amount

Note: if you want to make a good color, you can brush another layer of egg liquid when baking for about 10 minutes. If there is no mold, it's OK to cut directly with a knife. Pay attention to the size as much as possible.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet