|egg||One (there is one bowl left for the surface)|
|Full fat whipped cream||6 teaspoons (also available for milk)|
|Baking powder||2 teaspoons|
Prepare first: Put the eggs on one side and cut the raisins into pieces. (PS raisin treatment experience: the purchased raisins are generally not easy to handle when the dried glutinous rice noodles, soaked too much and lost the taste. You can soak in cold water for 20 minutes to a little soft, then use a paper towel to absorb moisture, Then chop it up)
Low-gluten flour, baking powder, powdered sugar, salt, all the powders are placed together and sieved twice, without the sieve, evenly stirred with chopsticks.
Cut the butter into small pieces, place a portion at room temperature, and pour into the pot of the above powder. Add light cream (or milk) and gently knead the dough into a dough. Note here that you must not over-squeeze, even if you feel that it is not uniform enough, just start a next step. This step requires extra gentleness and patience, otherwise the scone will not be fluffy enough.
Spread the dough, pour in the raisins and stick into a 1.5cm thick cake. At this point, the oven is warmed up to 180 degrees.
Cut into small cakes with a mold and brush the egg liquid on the surface.
Enter the oven and bake at 180 degrees for 15-20 minutes. Note that the oven letter can be different, so be sure to check it in the last few minutes. If the surface is colored but not cooked enough, turn off the heat, turn off the heat and bake for a few minutes.
Extraordinary articles: If you want to eat banana or mango, you can add a small amount of banana puree and mango puree when making dough. Note that a small amount. (Many methods of handling fruit puree are said to be pressed with a spoon, but I feel that the method of pinching this silk with a fresh-keeping bag cannot recommend more...)