Chinese Food
Cranberry scum
(138304 views)
Kwai Kang is a classic English afternoon tea dim sum. It is cute and cute. It's simple and quick. You don't need to ferment or kill to make Sikang. You can make a big dish in an afternoon. It is full of milk flavor. With black tea is enough to accompany you through a quiet afternoon. The formula refers to EVA Xiaojia. But it's not good to eat more sugar. Use the reduced sugar formula. Eat healthy.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Soften butter in advance. Soak cranberries in rum. (butter softening and rum use tips
Step2:Sift and mix the flour and baking powder. Baking powder should be made of non aluminum formula. Mix the sugar in the flour, too. Mix well with chopsticks.
Step3:Cut the softened butter into small pieces and put them into a powder basin. Rub them into fine sand.
Step4:As shown in the picture.
Step5:Pour in cream and milk. And make dough.
Step6:Grab the soft cranberries. Don't pour the rest of the rum in. Cover the basin. Wake up for 30 minutes.
Step7:Wake up. Put a layer of preservative film on the chopping board. Put the dough on it. Then apply another layer of preservative film.
Step8:The bar is about 1cm thick.
Step9:Use the medium die of the cutting module to cut the surface preparation. (the leftovers can be used. See Tips
Step10:On a baking tray lined with silicone paper.
Step11:Brush the surface with yolk.
Step12:Preheat the oven. Heat 180 degrees. Heat 160 degrees. Bake in the middle for 20 minutes.
Step13:Bake it out.
Step14:Finished product.
Cooking tips:1. Butter often needs to be softened before use. It can only be softened until the fingerprint can be easily pressed out with fingers. But do not soften to liquid state. 2. There are three common kinds of rum: white, black and gold. Either one is OK. But black rum is the best. Cranberry and raisin should be soaked in rum before use. 3. Cut the leftovers and knead them into dough. Start from step 7. There are skills in making delicious dishes.
