Chinese Food
Shikang with shallot and ham
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Scone is the British quick bread. Its name is the place crowned by the Scottish Royal family. A stone with a long history and called the stone of scone or stone of destiny. The traditional Sikang cake is made into a triangle, with oats as the main material. The rice balls are baked in a shallow pan for pancakes. Today, flour has become the main material. Like other pasta, it is baked in an oven. The shape is no longer the same triangle. It can be made into various shapes such as circle, square or diamond. Scones can be made into sweet taste or salty taste. Besides breakfast, they can also be used as snacks. Because my mother's blood sugar is high. There are too few small hearts to eat. This salt, chives and ham Sikang is very suitable. This recipe is based on @ sharp lab teacher's recipe
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Corn oil in a bow
Step3:Pour in the egg mixture. Mix with hand drawn egg until both are emulsifie
Step4:Add salt. Sift in low gluten flour and baking powder
Step5:Mix it with a scraper to make it crumbl
Step6:Then add water in several times. Knead the dough by han
Step7:Chop up the chives and ham and ad
Step8:Knead the dough and put it on the chopping board. Take out the dough and flatten it to 2cm thic
Step9:Cut into meters
Step10:Put on the baking tray. Brush the surface with egg whit
Step11:Put it in the preheated oven. Bake at 180 degrees for 20 minutes
Step12:Finished product drawin
Step13:The rosin is delicious. It's better to eat when it's ho
Step14:Ah... Come o
Cooking tips:There are skills in making delicious dishes.
