~Golden Scones

Overview

Today I recommend a golden scone that is better than bread. It is easy to select materials and simple to make. It does not add a drop of water and uses the moisture contained in the sweet potato itself to knead the dough. The sweet potatoes in the raw materials can be replaced with an equal amount of pumpkin or purple sweet potatoes. I have made them all and they taste the same delicious. This scone is fluffy, soft and has a delicate texture, making it perfect for the elderly and children. Come here when you're hungry, it's delicious, filling and healthy.

Tags

• baking
• all-purpose flour
• egg
• milk powder
• soft white sugar
• sweet potato mashed
• yeast
• vegetable oil

Ingredients

Steps

1. 1 Steam a sweet potato, peel it and mash it while it's still hot. Weight after peeling is 280 grams.

   

2. 2 Add all-purpose flour, vegetable oil, sugar, egg liquid, milk powder and yeast. (Do not add all the flour at once. Adjust the amount appropriately according to the dryness and humidity of the sweet potato puree. The dough should be slightly softer)

   

3. 3 Knead into a smooth dough.

   

4. 4 Ferment for the first time until doubled in size.

   

5. 5 Take out the dough, deflate it, and divide it into 13 equal portions, each portion is 61 grams.

   

6. 6 Place into a non-stick baking pan, flatten, and allow for secondary fermentation. (Leave a gap as the cake will expand during fermentation and baking)

   

7. 7 It can be baked after secondary fermentation until it is 1.5 times its original size.

   

8. 8 The oven is on the second floor from the bottom, with hot air at 175 degrees, for about 30 minutes. Turn over after 10 minutes.