Rose Scone
Rose Scone
Introduction:
Production steps:
Materials required:
Low gluten flour: 100g
Butter: 25g
Sugar: 15g
Whole egg liquid: 15g
Baking powder: 1 teaspoon
Salt: 1 / 4 teaspoon
Dry rose: 6g
Boiled water: 50g
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: milk flavor
Rose Scone
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