Apple Whole Wheat Scones
Overview
Many people, young and old, have struggled with scones, and they have never tried whole wheat scones. I happened to have an opened packet of whole wheat flour, which I almost forgot about, so I used it to try this scone. The last apple was so cold that I didn’t want to eat it, so I simply dedicated it to the scone. I thought this was a pure whole wheat scone. When preparing the ingredients, I discovered that some low-gluten flour had been mixed in. I'm thinking of using whole wheat flour, but I'm a little worried about whether whole wheat flour won't hold together well? Finally, add flour according to the original proportion, but use all-purpose flour instead of low-gluten flour. Just because in the most detailed bread textbook, scone is a mixture of high-gluten flour and low-gluten flour, isn't it all-purpose flour? Since then, I have been enlightened and no longer stick to low-gluten flour scones. Scones made with all-purpose flour are actually quite good, but what about the addition of whole wheat? A bit thick, but still pretty good. . . .
Tags
Ingredients
Steps
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Ingredients: 100g whole wheat flour, 40g all-purpose flour, 35g corn oil, 70g milk, 150g apple, 1g salt, 23g white sugar, 3g baking powder, appropriate amount of egg liquid
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Peel and dice the apples, set aside.
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Mix all the powders and mix well.
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Add corn oil,
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Grind into coarse powder.
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Add milk,
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Knead into a uniform dough.
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Pour in diced apples,
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Mix well.
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Roll out into a large piece about 1.5 cm thick,
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Cut into even squares.
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Find a good distance and place it on the baking sheet,
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Brush the surface with egg wash,
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Put in the oven, middle layer, upper and lower heat, 180 degrees, bake for about 20 minutes.
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Golden on the surface, out of the oven
