Good afternoon tea, if you have a cup of milk tea, it is best, the salty mouth of the Sikang.
Mix low-gluten flour, baking powder, sugar, salt
The chives are chopped, the onions are chopped, and the cheese is chopped.
Cut the butter into small pieces, take out the temperature in advance, soften it slightly, and add the previously sifted powder.
Mix the flour in a way that is mixed. Slow, excessive grasping will make the flour gluten affect the taste.
Similar to coarse corn flour
Put the onion, chopped cheese and shallots in a mixture of flour and butter and mix well. Don't over-pinch (if you have bacon, cut it into small pieces)
Slowly add the milk and knead the dough and add a little. The flour is eaten differently and the humidity of the dough is calculated. The surface of the dough is bright and not sticky. Still don't over-pinch, put the refrigerator in a cold for a while
Sprinkle a little dry powder on the table and flatten the dough into 1cm thick. Use a mold or a knife to engrave the shape you want
The oven is preheated to 200 degrees, the engraved noodles are placed in the baking tray, and a layer of whole egg liquid is brushed. The middle layer is baked to the surface gold in about 17 minutes.
Do not excessively soften the butter Do not over-pinch the flour dough throughout the whole process of remembering This is actually afternoon tea. The recommended method is to match the black tea. Sikang dip tea. It is the method of eating English cakes when it is not soft. If you eat it alone, it will seem to be dry.