Recipe: Sheep country's whipped cream red jujube (no butter, no foaming)

Home Cooking Recipe: Sheep country's whipped cream red jujube (no butter, no foaming)

Notes:

This version of the whipped cream red dates is the version that our coffee shop usually sells. It tastes light, even if it is cold and fragrant... Afternoon tea comes with a sweet Sconga cup of New Zealand's pure Flat White coffee... too wonderful! How do I feel incoherent when I have done countless things to write recipes... If there is something I can't understand, I will reply as soon as possible. The Lemonade in the original party I used Sprite instead, almost the same thing. Domestic Sprite should be better to buy ~ look at the tips before you start!

Ingredients:

Steps:

  1. Home Cooking Recipe: Red dates are chopped and soaked in orange juice or water for later use. Sift the flour.

    Red dates are chopped and soaked in orange juice or water for later use. Sift the flour.

  2. Home Cooking Recipe: Add red dates and fine sugar to the flour and mix well. I forgot to take a photo of this step.

    Add red dates and fine sugar to the flour and mix well. I forgot to take a photo of this step.

  3. Home Cooking Recipe: Add whipped cream and sprite and gently mix until agglomerated. Note that the soft and hard can be adjusted by the amount of Sprite. A good scone is Light&soft. Do not over-mix. The state of the mixture is like this. It is okay to have a little dry powder.

    Add whipped cream and sprite and gently mix until agglomerated. Note that the soft and hard can be adjusted by the amount of Sprite. A good scone is Light&soft. Do not over-mix. The state of the mixture is like this. It is okay to have a little dry powder.

  4. Home Cooking Recipe: Take a clean, dry chopping board or sprinkle a small amount of dry powder directly on the console. Apply a proper amount of dry powder to your hands. The dough in the pot is placed on the chopping board and gently formed into a block about 3 cm high. Use a cutter, or a direct knife cut.

    Take a clean, dry chopping board or sprinkle a small amount of dry powder directly on the console. Apply a proper amount of dry powder to your hands. The dough in the pot is placed on the chopping board and gently formed into a block about 3 cm high. Use a cutter, or a direct knife cut.

  5. Home Cooking Recipe: Place on a baking tray with baking paper and gently brush a layer of milk on the surface. When a person is taking pictures, the hand shakes and adds a little Sprite is a bit too soft. Haha. When you do, pay attention to the amount, too soft and not plastic.

    Place on a baking tray with baking paper and gently brush a layer of milk on the surface. When a person is taking pictures, the hand shakes and adds a little Sprite is a bit too soft. Haha. When you do, pay attention to the amount, too soft and not plastic.

  6. Home Cooking Recipe: Put in the oven and bake at 180 degrees for about 20 minutes until the surface is browned. The inside is ripe... If the color is too fast, you can stamp the tin foil to avoid coloring.

    Put in the oven and bake at 180 degrees for about 20 minutes until the surface is browned. The inside is ripe... If the color is too fast, you can stamp the tin foil to avoid coloring.

  7. Home Cooking Recipe: Come out! The shell is crispy and the inside is soft!

    Come out! The shell is crispy and the inside is soft!

  8. This is a freshly baked drop of cheese onion. The practice of traditional butter...

Tips:

1 There is no foaming in this formula, and Self Rising Flour is equal to low-gluten flour. It is probably called spontaneous powder in China. 2 This recipe is a recipe from a British coffee shop for many years. A foreign friend taught me that the scalp with orange dandruff is full of orange aroma... 3 This recipe has a large liquid content and the dough will be slightly sticky. Hand, be careful to take dry powder on your hands. When cutting the shape at the end, the knife or the mold should be slightly damp. 4 I will continue to add after thinking about it... I hope everyone can make a beautiful and delicious Sikang!


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