Si Kang is a snack suitable for afternoon tea. With a cup of black tea, it feels wonderful. The original shape of Scone is a triangle. Pry the dough and cut into a triangular shape and bake in the oven. Later, the taste of Si Kang continued to develop and improve, and the shape was no longer a simple triangle. It could be made into round, square or even laced shapes. Sikang is ideal for applying jam or cheese and serving it with black tea. In addition to being a refreshment, it is also a great choice as early as morning. Reference component: 10 blocks Baking: the middle layer of the oven, up and down fire 200 degrees, about 15 minutes
Low-gluten flour and baking powder, salt mixed with sieve
Mix sugar, softened butter and sifted flour, hand rub until the butter is thoroughly mixed with the flour.
The state of the flour is coarse corn flour
Add whole egg liquid, milk, and knead the dough into the flour.
Pour the dried cranberries and gently rub for 30 seconds.
The surface of the dough is bright and does not stick. Don't over-knead the dough so that the gluten is too much to affect the taste of the finished product.
Use a rolling pin to knead the dough into a 1.5cm thick dough.
Cut a round piece on a dough piece with a circular die with a diameter of 4.5 cm
Cut the round noodles into the baking tray and brush a whole layer of egg liquid on the surface.
Put in a preheated oven at 200 degrees and bake for about 15 minutes until the surface is golden brown.
1, this Sikang's head and thickness are slightly smaller than the traditional Sikang, more suitable for casual eating, but also convenient to come one or two every morning. 2. When kneading the material into dough, do not over-knead it until the surface of the dough is bright. Excessive kneading can cause excessive gluten formation and affect the taste. 3. If there is no circular cutting die, you can use the knife to cut the dough piece into small triangle pieces of appropriate size. 4, omitting the cranberry in the recipe, the original is the Sike.