Chinese Food
Cream zhixinsikang
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Sikang is a British snack. It's easy and quick to make. It's very suitable for making afternoon tea or breakfast. This Sikang is especially fragrant and soft, with endless aftertaste~-
Cooking ingredients
Cooking Steps
Step1:Butter softens at room temperature. Dice.
Step2:Weigh in flour, salt, sugar and baking powder. Mix well and rub into crumbs.
Step3:Add cream and an egg and mix well.
Step4:Simply knead the dough. Don't over knead the dough to avoid cramping.
Step5:Flatten the dough. Roll it with a rolling pin to make a round cake. Sprinkle with mozzarella cheese.
Step6:Wrap the cheese and close up.
Step7:Press flat. Use a rolling pin to roll again into a round cake.
Step8:Use the mold to card out the shape you like. You can also cut the block directly. (the rest of the leftovers can be kneaded into a ball and rolled out again. In this way, the cheese will be mixed with the dough. The taste is also good. If you cut the pieces directly, you can omit this step.
Step9:Drain into the baking tray, brush with yolk liquid, and put into the preheated oven 10 minutes in advance. (about 180 ° 30 minutes
Cooking tips:If the dough is sticky, sprinkle a little dry powder on the chopping board. It's recommended to use the original masurilla cheese in bags. It's not easy to melt. It won't flow out. It's not good for ANGA's bulk cheese. (I use the mukalan masurilla cheese) I have skills in making delicious dishes.
