Chinese Food
Cranberry scum
(114938 views)
The winter in Guangdong depends on shivering. The cold current can't be caught off guard ~ fortunately, I have a beautiful afternoon tea, which is mixed with black tea. I work and taste it at the same time. It's warm and harmonious.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials used. Cranberries soften early with rum.
Step2:Mix low gluten flour and baking powder and sift. Add sugar and mix well.
Step3:The softened butter is added to the mixture. Rub the butter into fine sand by hand.
Step4:Pour in the milk and cream. Mix well with a spatula and knead into a dough by hand.
Step5:Add in the pickled cranberries. Knead well. Cover the dough and relax for 30 minutes.
Step6:The dough is covered with fresh-keeping film on the top and bottom. Roll it out to a thickness of about 1cm.
Step7:Press out the shape with the mould and drain into the baking tray.
Step8:Sweep the surface with a layer of broken yolk.
Step9:Oven. Heat 180 degrees in advance, heat 160 degrees in advance, and preheat well. After preheat, it will prompt the sound, and then put the baking tray into the middle layer. Bake for about 20 minutes.
Cooking tips:1. Sikang can be said to be the hero of British afternoon tea. It can be eaten with jam or cream. It's very good to match with flower tea or earl's black tea. 2. The baking temperature and time are for reference only. Please adjust it according to the actual situation. There are skills in making delicious dishes.
