Chinese Food
Rum cherry dry Sikang
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Yishu once mentioned a British afternoon tea in her novel. There is only one cup of green tea except for the green melon sandwich. I saw that my heart was muttering, why don't you even have Sikang? . Yes. For more than 100 years, scone is the best British afternoon tea. Europeans describe it as the main character of afternoon tea. Without scone's afternoon tea, no matter how luxurious it is, it can't be qualified. The traditional British afternoon tea is served on a three-layer porcelain plate. On the first layer, there are small salty spots such as sandwiches, and on the third layer, there are all kinds of cakes, fruit towers and other desserts. In the middle, it is exclusive to Sikang. Put on Microsoft's butter and jam. What's more, it will be accompanied by the British specialty cottedcream. This is a kind of soft thick cream. After eating, put on again. The order of three-tier snacks is from bottom to top. It's said that the earliest Sikang was made of coarse grains such as oats, which were baked in a pan. The finished product was a large oblate shape. It was cut into one piece
Cooking ingredients
Cooking Steps
Step1:Soak cranberries in rum until soft, then drain. Cut butter into small pieces and refrigerate. Refrigerate eggs and milk.
Step2:Mix the low gluten powder, baking powder, sugar and salt evenly and sieve them on the operation platform. Dig the center into a spring. Put in the pre cut butter cubes just taken out of the refrigerator and spread them on the powder.
Step3:Use the cutting panel to mix the butter and flour while cutting. Mix the butter and flour into a uniform fine sand shape.
Step4:Put the butter and flour together. Dig out the spring in the middle. Beat the milk and eggs evenly. Pour into the middle of the flour. Mix the materials into snowflakes by cutting and mixing.
Step5:Add the dried cherries and mix them gently, quickly and evenly. Don't over rub them. Otherwise, the butter will melt and the scone will not be soft enough after baking. Make the dough into a round cake.
Step6:Put the wrap of Sikang dough in the refrigerator for half an hour and take it out. Divide it evenly into eight pieces.
Step7:Put it into the scone mold until it is 67 minutes full. Apply a layer of egg liquid on the surface. Preheat the oven at 190 ℃ 10 minutes in advance. Bake the scommox in the middle layer for 2530 minutes.
Cooking tips:There are skills in making delicious dishes.
