Chinese Food
Sweet bean Sikang
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My previous understanding of Sikang is that it's hard and dry. I can't eat it when it's cold. After making this kind of Sikang with peas, it makes a complete change for me. There are many similarities between making Sikang and making paipi. The colder the butter, flour and eggs, the better. Don't over rub them. Just make them into a ball. Besides, we should not pay too much attention to appearance. The smooth and beautiful ones are not necessarily delicious. More and more can realize that playing baking actually needs to learn methods and skills. Every time you try to make a snack, you have to find a way to realize the key to success or failure. It's very easy to master skills and change again. Therefore, we can never finish what we have to learn.
Cooking ingredients
Cooking Steps
Step1:Butter is cut into small pieces and flour is mixed and kneaded into soybean particle size crumb
Step2:Add egg, sugar, baking powder, soda powder, salt, yoghurt and cream
Step3:Mix all raw materials together and put them in the refrigerator for 15 minutes
Step4:Refrigerated dough is divided into two equal parts, one of which is rolled into a round slice and brushed with a layer of yogurt
Step5:Spread the peas evenly
Step6:Roll another piece of dough into a round sheet of the same size, cover it with 5, and then squeeze it tightl
Step7:Divide equally into 6 or 8 points; refrigerate again for 30 minutes
Step8:Bake in the oven at 175 ℃ for 20 minutes until the surface is golden.
Cooking tips:1. Xiaode's original formula uses buttermilk. It's not available in domestic supermarkets. I've made it with cream + lemon juice or yogurt. The flavor must be worse. But at least there's no problem replacing it. The liquid volume can be controlled at about 160g. 2. Sikang dough should not be kneaded repeatedly like sweet bread dough. All ingredients should be mixed and gently kneaded into a dough. The surface of the dough can also see the shadow of butter. 3. It's the best when it's hot. It's crunchy when it's cold. If you can't finish it, you can freeze it. Heat it a little before eating. It tastes the same as the one just out of the oven.
