材料
士乾包預伴粉 500g
奶 200g
淡黃油 100g
蜜糖 100g
蜜糖 100g
裝飾
蛋 1隻
製法
1.全部材料混合慢速10秒後刮邊
2.把麵糰分割每一個80G
3.放至焗盤上，麵團鬆弛10分鍾
4.掃上蛋黃漿後入爐
爐溫: 上火 230°C下火 220°C 約 13分鐘
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Honey Scone
INGREDIENTSGroup 1FINO SCONE MIX 1000gButter 200gHoney 200g
Group 2Milk 400g
METHOD1. Using beater, dough the ingredients thoroughly on slow speed for 10 seconds,followed by 15 seconds on second speed.2. Rest dough for 10 minutes.3. Bake at 220-230°C (428-445°F) for approximately 13 minutes.
#BM3762
INGREDIENTS
Group 1
FINO SCONE MIX 1000g
Butter 200g
Honey 200g
Group 2
Milk 400g
METHOD
1. Using beater, dough the ingredients thoroughly on slow speed for 10 seconds,followed by 15 seconds on second speed.
2. Rest dough for 10 minutes.
3. Bake at 220-230°C (428-445°F) for approximately 13 minutes.
#BM3762
