As the fast-moving flag player, Sikang has occupied a place in my heart. Sikang, who has joined the dried fruit, appears to have a hint of playful dried apricots. The slightly sour taste adds to the original taste of oatmeal, which makes Sikang more taste and full. This time, I got the chance to try the German Meggle butter. For the baking, the quality of the butter directly affects the taste and taste of the food. See the introduction of Meggle butter and try it.
Meggle butter is available in 125g and 250g sizes. 250g is marked in 50g. Lazy man is cutting the gospel of butter! Cut the amount of butter in 50g according to the scale
Open the butter, the color is lighter, the taste is also light, the milky fragrance, the pure aroma, the smooth texture, the softening speed is faster.
Apricot cut into small pieces
45g butter cut into small pieces to soften
Low-gluten flour Oatmeal Baking powder Salt Mix evenly Sugar softened butter and mixed flour Full 揉搓 Butter flour Oatmeal is completely mixed into granules Butter without lumps
Mix the powder and add the egg and milk. Mix (do not draw a circle) and finally add the dried fruit to complete the mixture.
The dough is slightly wet. Sprinkle a proper amount of dry powder on the panel. Take it out on the panel and press it into a large piece. Fold it 3 times. Flatten it. Make the thickness of the dough piece about 2cm. Finally, use the mold to press out the shape. Brush the remaining egg liquid.
200 degrees 15 minutes surface golden
A touch of taste After washing, the taste of the jam is even better~ The squid can't be eaten and can be eaten before eating.