Chinese Food
Sausages, seaweed, scones, meat eaters' favorite
(75390 views)
I saw this recipe on the Internet. There are many changes in the original recipe in actual operation. The amount of liquid in the original recipe is too small to complete the mixing. This Sikang is very fragrant when it is hot. If there is no beach, you can replace it with scallion. The water content of scallion is more. Remember to reduce the liquid part. It's a good snack in the morning. It's made very quickly.
Cooking ingredients
Cooking Steps
Step1:Liquefy butter. Melt in salt and sugar when hot. Cut seaweed and sausages into small pieces. Sausages can be a little larger. They taste better when eaten.
Step2:Pour the cream into the butter. Stir well. Mix the baking powder and low powder into the brush. Stir well. Add 20g of whole egg liquid. Stir well and add the sausages and seaweed. Knead the dough by hand.
Step3:Flatten the dough with a rolling pin. The thickness is about 1.5cm. Cut it into 8 parts. The oven begins to preheat by 220 degrees.
Step4:Put the 8 fast bread on the baking tray. Brush the whole egg liquid on the surface. Put it in the oven for 200 ℃ and 15 minutes. Remove the golden surface.
Cooking tips:I use saltier sausages. I need less salt. This needs to be adjusted by myself. There are skills in making delicious dishes.
