BM-3762 FINO SCONE MIX 士乾包預伴粉 - 蜜糖鬆餅

材料

士乾包預伴粉 500g

奶 200g

淡黃油 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

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.

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