Cinnamon, Raisin and Pine Nut Scones

Main dough: 240g low-gluten flour, 2g cinnamon powder, 9g baking powder, 65g butter, 30g light oil, 42g milk, 36g white sugar, 48g whole egg liquid, 1 egg yolk/use to brush the top

The filling part: appropriate amount of cinnamon powder, appropriate amount of butter, appropriate amount of brown sugar, appropriate amount of raisins, appropriate amount of pine nuts

Kneading part

1. Add all the categories and butter to the chef's machine, use the butter to set 1 and stir evenly, pour in the liquid and stir evenly, then add the white chocolate and pistachios

2 .Take the dough out of the cooker and place it on a felt board to rest for 10 minutes. Then cut the dough in half, fold it in half, and roll it out to a thickness of about 1-2 cm. Repeat this about 3 times

4. After folding the dough in half, place it in the refrigerator for 1 hour and then take it out

5. After folding the dough, roll it into a large thin pancake, coat it with cinnamon filling, roll it up, and cut it into pieces as you like. The thickness is enough

6. Brush the shaped scone with egg wash

7. Bake in the oven at 180 degrees for 20 minutes