Salted egg yolk meat floss scone

Overview

How to cook Salted egg yolk meat floss scone at home

The ingredients are all ready, no need to soften the butter.
Cut the butter into small cubes, put it into a cooking machine with flour, baking powder, sugar and salt, and stir with a paddle.
Stir until it becomes a fine sand, a bit like almond flour.
Soak the salted egg yolk in white wine, bake in the oven at 180 degrees for 5-8 minutes, melt and mash.
Pour the mashed salted egg yolk, whole egg liquid and pork floss into the dry powder and stir.

$Salted egg yolk meat floss scone step 5$
Then pour in the light cream and stir evenly.
Take out the dough, roll it out and cut it in the middle.
Fold and roll out again. Repeat 3 times.
Roll out to 2cm thick, then wrap in plastic wrap and refrigerate for 30 minutes.
The refrigerated dough can be divided into 6cm round cutouts or cut into squares. Place in a baking pan and brush the surface with egg yolk.
Bake in the middle rack of the oven at 190 degrees for about 20-25 minutes.
Remove from the mold and let cool.