Indulge in the third bullet of dill. After coming to the UK, I fell in love with Sikang. It is too fast and convenient. It takes about half an hour from preparing materials to eating. It can be made into a dessert or a salty mouth. You can even put it in the stew as a staple food, it is simply versatile. I mainly want to taste the smell of dill, the amount of sugar is very small, it may be relatively faint to eat alone. Clip the lemon jam, or touch the butter and eat the cheese. *Please read the tips before making
Preheat the oven at 200 ° C / Fan 180 ° C. The butter melts, the eggs break up, and the dill leaves are cut into small pieces.
Butter, sour cream, and eggs are evenly mixed. Take another bowl and mix all the remaining material. Pour the mixed sorted material into a mixture of sour creamed eggs. Turn into a group. (Don't overdo it, you can have a little dry powder in a group)
Remove the dough, place it on the console, press and fold it, twice in total.
Cut the dough into six pieces with a mold or a knife. Apply a layer of egg liquid to the surface evenly.
Put in the oven and bake in the middle layer at 200 ° C / Fan 180 ° C for 15 minutes.
1. Don't over-noise, the dough can be a group. 2. You can do it without dill. Remove the dill and add 10g of sugar. It will become the original sour cream. 3. This is my staple food or jam, if it is eaten alone, it is recommended to add sugar.