Chinese Food
Sikang cake
(152894 views)
Sikang cake is a necessary snack for traditional English afternoon tea. It is said that afternoon tea without Sikang cake is not real afternoon tea. It's a bit convoluted. It seems that making scones is a bit high-end and difficult. In fact, it's not. Scones are super simple to make. They don't need to beat eggs. They don't need to beat butter. Rub the flour and butter together. Mix them with milk and egg liquid. Bake them in the oven. The delicious and crisp scones will shine. It's so simple that even children of several years old can help make them. Make some adjustments on the formula of basic scones. You can make many flavors, such as black tea flavor and coffee flavor. It is not only a delicious snack, but also a parent-child game snack. It's a little monotonous and even a little bit dry to eat Sikang alone. So it's usually served with cream or jam. It can increase the moist taste and enrich the taste. Another pot of fruit tea or coffee is beautiful
Cooking ingredients
Cooking Steps
Step1:Materials are ready - Sikang belongs to biscuit category, so low gluten flour should be used; non aluminum foam powder should be used to make it fluffy and soft; egg with shell weighs about 65g. Butter should be refrigerated without taking out and softening in advanc
Step2:First weigh the flour with low gluten into the bowl, then put the non aluminum foam powder, sugar and salt into the bowl, and mix them evenly
Step3:Put on the baking gloves and put the butter into the powder. Use your hands to grasp and knead it into fine granules, so that the butter and the powder are fully mixed together
Step4:Put milk and eggs in the same bowl. Use chopsticks to break them up. Leave about 10 grams and brush the surface of Sikang. Pour the rest into the powder
Step5:Use the spoon to stir from the middle, and then gradually expand to the outer ring. Finally, use your hands to grasp and knead into a ball. Do not knead. Use your fingers to knead until there is no dry powder
Step6:Wrap the dough with plastic wrap. Press it into a thick sheet by hand. Refrigerate it for 30 minutes. Say a little trick - the plastic wrap is too thin and easy to stick together. You can wrap the dough with a large plastic wrap. Use it directly without opening it. The inside of the bag is still clean and the contents are not affected
Step7:Take out the refrigerated dough. At this time, due to the effect of baking powder, it has slightly expanded; put the dough on the kneading pad, and then spread the previously used fresh-keeping bag on the dough. Use a rolling pin to roll it into a large piece about 1.5cm thick
Step8:Use a biscuit mold with a diameter of 5cm to carve out the cake shape; the rest of the dough will be dough again, rolled into thick slices, and then carve out the cake
Step9:Nine cakes were made in total. After 10 minutes of standing, brush the surface with the egg milk liquid previously reserved; at this time, the oven can also be preheated. 180 degrees up and down the fire
Step10:Put the baking tray with scones into the middle layer of the preheated oven; the upper and lower fire of my small oven can't be controlled separately, so I spent 180 ° 20 minutes; if it's a large oven and the upper and lower tubes can control the temperature separately, it can be heated 180 ° and cooled 160 ° 25 minutes. It can be transferred to the air rack to cool. It can also be directly cooled in the baking tray. It can be used with jam or whipped cream, or yogurt.
Step11:The fluffy and crispy Sikang cake is popular with women and children.
Cooking tips:1. To make Sikang cake, you must use low gluten flour. It tastes fluffy; if you use medium gluten flour or high gluten flour, you won't have this taste; 2. You can cut it into small pieces without a mold; the adobe should not be too thin. Some thickness can highlight its characteristics; 3. The baking time and temperature can be adjusted according to the actual situation of your own oven and the size, thickness and thickness of Sikang cake; there are skills to make delicious dishes.
