BM-3762 FINO SCONE MIX 士乾包預伴粉 - 朱古力士乾

材料

士乾包預伴粉 500g

奶 250g

淡黃油 100g
朱古力釘 100g
朱古力香油 13g

裝飾

蛋 1隻

製法

1.全部材料混合慢速10秒後刮邊

2.加入提子乾慢速15秒

3.把麵糰分割每一個80G

4.放至焗盤上，麵團鬆弛10分鍾

5.掃上蛋黃漿後入爐

爐溫: 上火 230°C下火 220°C 約 13分鐘

(6吋大小約20分鐘)

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Chocolate Scone

INGREDIENTS

Group 1

FINO SCONE MIX 1000g

Butter 200g

Dark Chocolate Drops 200g

Group 2

Milk 500g

Apito Chocolate Emulco 13g

METHOD

1. Using beater, dough the ingredients thoroughly on slow speed for 10 seconds,followed by 15 seconds on second speed.

2. Fruits may be added.

3. Rest dough for 10 minutes.

4. Bake at 220-230°C (428-445°F) for approximately 13 minutes.

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