Flower Cream Cheese Scones
Overview
Different ways to use an apple slicer. This apple-slicing tool looks interesting, but is actually useless. Sure enough, it was eventually abandoned. It is said to be useless, but in fact it can still be of some use. When I took over this abandoned child, I had at least two thoughts. It's just that the various types of bread previously had no chance of appearing. The cream cheese sequence has just begun. The cream cheese scone is simple and quick to make, and for this apple-slicing tool that has been neglected for a long time, you might as well go first. Shape the scone dough into a round cake and press it down with an apple cutter to turn it into an eight-petal flower. I think the effect must be very good. However, due to the position of the cutter, the dough cannot be cut through at once, so you have to find a way to let the blade penetrate the soft dough. This is not a difficult task. . . . Milky flowers. . .
Tags
Ingredients
Steps
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Ingredients: 100g high-gluten flour, 30g cornstarch, 60g cream cheese, 30g butter, 30g sugar, 25g milk, 1 tsp baking powder, appropriate amount of egg liquid
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Remove the cream cheese and butter in advance and bring to room temperature to soften.
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Sift flour, starch, baking powder and sugar together.
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Add cream cheese,
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Grasp and rub into crumbs.
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Add butter,
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Grind into coarse grains.
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Add milk gradually,
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Knead into a uniform dough.
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Divide into two parts and arrange into 2 cm thick round cakes.
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Use an apple cutter to align with the center of the circle,
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Press down gently,
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Remove and place on baking sheet.
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Brush the surface with egg wash,
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Put in the oven, middle layer, heat up and down at 170 degrees, and bake for about 30 minutes.
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The surface is golden brown and comes out of the oven.
