Scone, also known as Scone, is a simple, quick and pleasant traditional English tea.Even at a very busy time, even in the kitchen, it can be done easily.This cranberry chocolate shake is definitely one that has stood the test of time, and can be eaten by all sizes.Home DIY, the ingredients are very good.During the baking process, the smell of the mixture of butter and flour makes the people thirsty for water.The sweetness of dried cranberries and the sweetness of dark chocolate greatly enhance the flavor.Due to the addition of these two materials, this drink has a different flavor in both hot and cold states.Dried cranberries are eaten hot, soft, sticky, and sour-sweet, with the sweet flavor seemingly predominating.Chocolate, on the other hand, has a pop-up feel, and the entrance is immediate, direct and domineering.After cooling, the cranberry dries slightly and the sour taste begins to predominate.The chocolate also solidifies, and the overall flavor is more implicit and deep.

WHAT YOU NEED

Ingredients

100 grams of low-fat flour
Fermented butter 20 grams (no salted butter)
55 grams of milk
30 grams of dark chocolate
Dried cranberries 30 grams
Imported aluminum-free foam powder 3 grams
10 grams of pure sugar powder
A pinch of salt (thumb and forefinger twisted)

How TO MADE Chocolate with cranberries

Steps 1 to 4

1. Prepare all the ingredients and sift the low-fat flour two to three times in advance;

2. Low starch flour, sugar powder, salt, no aluminum foam powder are mixed evenly and sifted;

3. The chocolate is cut into small pieces of no more than 1 cm in size, and the cranberries are dried and properly handled;

4. Cutting butter, adding it to the powder mixture;

Steps 5 to 8

5. The two are quickly mixed evenly by hand and rubbed into a coarse corn flour state;

6. Add dried cranberries and stir evenly;

7. Add the milk slowly and stir evenly.

8. Until there is virtually no dry powder in the bowl;

Steps 9 to 12

9. Press it with your hand to make it basically solid;

10. Transfer to a silicone pad, press into a clump, and cut in half with a scraper from the middle;

11. Stacked together, flattened and split again in half, repeating the process three to four times;

12. Divide the dough into six equal-sized pieces;

Steps 13 to 16

13. Preheat the oven to 210 degrees.

14. Take a small piece of dough, knead it in your palm, and wrap it in a moderate amount of chocolate;

15. Close your mouth;

16. Turn the mouth down and put it on a baking tray with baking paper and sprinkle some sugar powder on the surface (out of portion);

Steps 17 to 20

17. Put it in the oven, in the middle, on high heat, 200 degrees, bake for about 20 to 25 minutes, if the color is too fast in the middle, you can add a layer of tin paper;

18. After baking, it is immediately removed and transferred to the drying net, where it dries slightly and is ready for consumption.

19.

Handy cooking tips

　　1. the powder must be mixed in advance through a sieve, so as to ensure a uniform distribution of the powder without aluminum foam, while filling the flour with air; 2. when mixing butter and dry powder, the speed is faster.If the room temperature is high, it can be refrigerated and then rubbed into coarse cornstarch; 3. the amount of milk, adjusted according to the actual situation, the dough can be made into a lump, do not add more; 4. when handling the dough, do not rub in a superimposed way, so that the dough does not harden; 5. when packing the filling, the mouth must be tightly squeezed, otherwise during baking, the dough expands and is easily exposed; 6. the specific baking time, adjusted according to the actual situation; 7.If you add more, it will also affect the stickiness of the dough.