葡萄干司康，不揉面，不加泡打粉，松软又美味的快速面包，早餐最佳选择

Let's make a yeast version of raisin scones today
The special soft taste is an excellent choice for breakfast
Prepare 120ml of warm milk
Add 4 grams of yeast, mix well and let stand for five minutes
This stimulates the activity of the yeast
Add 250 grams of high-gluten flour to a large bowl
20 grams of sugar
Add 2 grams of salt and mix well
add yeast milk
About 30 grams of whole egg liquid
30g melted butter
Mix all the ingredients together and knead the dough by hand
Move it to the chopping board and knead it smoothly without excessive kneading
What we ended up with was a very soft dough
40 grams of pre-soaked raisins
put in the middle of the dough
knead it
We want to pack the raisins as much as possible
It will be dry when baked
After kneading, put it in a bowl
Cover with cling film and let rise until doubled in size
Move the proofed surface to the chopping board
No need to rub
Directly press the exhaust by hand
Divide into eight equal parts
Put the divided raw embryos on the baking tray
Cover and let stand for 15 minutes
When the time is up, we brush a layer of whole egg liquid directly on it
No need to wait for it to rise and go straight into the oven
Preheat the oven to 200 degrees and place it on the middle shelf
Bake for about 15 minutes
Because there are differences between ovens
So be sure to watch the fire in the last few minutes
Bake until the scones are puffed up, the color is golden red, and it can be baked
Scones are British quick breads
it's simpler to do
Our raisin scones today are fermented with yeast
We can make up the noodles the night before
Put it in the fridge to ferment overnight
Very easy to do in the morning
Friends who like it can also do it


我们今天来做一款酵母版的葡萄干司康
口感特别的松软是早餐的绝佳选择
准备120毫升的温牛奶
加入4克酵母搅匀以后静置五分钟
这样可以激发酵母的活性
在大碗中加入250克的高筋面粉
白糖20克
加入2克盐先拌匀
再加入酵母牛奶
大约30克的全蛋液
融化好的黄油30克
把所有的材料拌匀再用手揉成面团
移到案板上大致揉光滑就可以不需要过度的揉搓
我们最后得到的是一个非常柔软的面团
准备提前泡好的葡萄干40克
放到面团的中间
再把它揉匀
葡萄干我们要尽量包在里面
露在外面的话烤出来会很干
揉好了以后放入碗中
再用保鲜膜盖好醒发到两倍大
把醒发好的面移到案板上
不需要揉搓
直接用手轻压排气
整理好了以后分成均匀的八份
把分好的生胚摆放到烤盘上
盖好静置15分钟
时间到了以后我们直接在上面刷上一层全蛋液
不需要等它发起来直接进入烤箱就可以
烤箱开上下火预热200度放在中层
烤大约15分钟
因为烤箱之间是有差异的
所以最后几分钟一定要看好火
烤至司康鼓起 颜色金红就可以出炉了
司康属于英式的快速面包
它做起来比较简单
我们今天的这款葡萄干司康是用酵母来发酵的
我们可以在前一天晚上就把面和好
放到冰箱里边冷藏发酵一夜
早晨起来就做非常的简单方便
喜欢的朋友也动手做起来吧
葡萄干司康，不揉面，不加泡打粉，松软又美味的快速面包，早餐最佳选择

Тэги:

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