O(∩_∩)O~ Thank you for the German meggle butter provided by the kitchen, and finally you can think of the main recipe of butter! One of the long-awaited Sikang is actually a very traditional British Sikang, simple and easy to do, super aftertaste, the first mouth feels very ordinary, the more you eat the more fragrant, after eating a piece, you can’t stop it~ no exaggeration! ! ! The upper and lower surfaces are slightly crispy, and the heart is soft. Because of the addition of the raisins, even if the mouth is not monotonous, there is a hint of rum, and you can also apply jam in the middle, and the taste is richer! I would like to ask how many seemingly simple desserts can do this, the appearance is not good, but I have never eaten after eating! The title is more than just a gimmick! Starbucks also has a child, but it is the product of the food factory assembly line. It is not too dry or too light, and it is not good enough. —————— Meng Meng's dividing line —————— Tell everyone that the rafter can't save! (It is not a raisin!) It is best to soak the rum for more than half an hour! Rum, preferably rum! Other wines are still not rum so! I love the very loved ones. I don’t want to reduce any quality because it is a recipe for butter trials. Reference: Traditional British Sikang _ rice leaf _ Sina blog http://blog.sina.com.cn/s/blog_68b21df50102e3e2.html
Preparation: The raisins are soaked in rum in advance and set aside. Milk is placed in the freezer in advance and ice milk is required. Salt + baking powder + low powder + sugar mixed evenly, sieved three times, spare. The butter is taken out from the refrigerated state, and it is not cut softly, and it is cut into small dices of about 2 cm and used.
The butter and powder cut into diced pieces are mixed with the special oil mixer of Sikon. You can also use your fingers to make a powdery sand. Of course, people who are so high in my hand will give up their hands because they will turn off the butter. .
Silty sand is the state of the picture.
Pour ice milk and mix evenly with a spatula.
Cut and mix until there is no dry powder, and you should avoid excessive stirring.
Together with rum and raisins, continue to mix and mix evenly, or avoid excessive agitation.
The mixed dough is placed in the refrigerator freezer for about an hour.
When the time is up, start preheating the oven at 190 °C. Spread a little dry powder on the chopping board for easy operation. Place the dough on the chopping board, roll the rolling pin into a 1cm thick piece, then fold it in half, change direction, and pry it into a 1cm thick piece again.
Repeat step 8 once and finally pour into a 2 cm thick patch to start cutting. I use a round mold of about 5cm (feeling a larger mold), or you can cut it directly into a triangle to see your personal preference.
The lower layer of the oven is baked at 190 ° C for about 20 minutes, and the surface of the skin is golden yellow.
A good afternoon is the perfect afternoon tea. The best taste is when the temperature is warm, the surface is crisp, the heart is soft, and the taste is very good! But this Sike is super delicious even if it is completely cooled, and the taste is not discounted.
Of course, you can also cut through the middle, sandwich the jam, and taste more.
A simple dessert, the taste is entirely from the ingredients itself, I have to say that meggle butter is a very high quality animal butter, it is also very convenient to operate, rich in aroma, without any astringency, won my heart.
More sprouting 125g pack, small is very mini, cute burst ~!
1. If the milk is iced, the butter should be taken directly from the cold room. 2, raisins and rum are a good base friend, don't break them up! 3, Si Kang should avoid excessive stirring, mix as much as possible when mixing, mix until no dry powder.