Sikang

ingredients -:8 high gluten flour:130g sugar:10g salt:1 / 4 teaspoon (1.25ml) butter:25g whole egg liquid:1 tablespoon (15ml) milk:45ML normal:moderate amount yeast:1 teaspoon (about 2 g) surface painting night -:8 whole egg liquid:moderate amount https://cp1.douguo.com/upload/caiku/e/6/1/yuan_e6f09993c7a6b665901fbb27a23c6d71.jpg
Sikang

Scone is a kind of British quick bread. Its name is the place crowned by the Scottish Royal family. A stone with a long history is called the stone of scone or stone of destiny. It is provided in breakfast shops and high-end hotel cafes all over the world. It is one of the representative snacks in the western world. It is also very popular in Asian countries because of its mellow taste.

Cooking Steps

  1. Step1:Pour the flour into the containe

  2. Step2:Pour in softened butte

  3. Step3:Make corn flour with both hands in the form of granul

  4. Step4:Pour in yeast sugar. Egg mil

  5. Step5:Hecheng smooth doug

  6. Step6:O

  7. Step7:Package in ordinary dr

  8. Step8:Pack it and put it in the refrigerator and refrigerate it overnight. Make breakfast the next morning. Or bake it directly after room temperature fermentation

  9. Step9:Fermente

  10. Step10:Reope

  11. Step11:Cut into pieces. Brush the egg liquid. Put in the middle layer of the preheated oven at 180 degrees. Bake for 20 minutes. Until golden.

  12. Step12:Look hungr

  13. Step13:One piece.

Cooking tips:Operate according to the temper of your oven. There are skills in making delicious dishes.

Chinese cuisine

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How to cook Sikang

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Sikang recipes

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