Chinese Food
Assorted nut scones
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The taste of Sikang cake is crispy outside and soft inside. It's more delicious with nuts. It tastes crispy with nuts. I bought the daily nuts. There are walnut, hazelnut, almond, cashew nuts, blueberry, cranberry and red jujube. Except for the red jujube, they are all put in. For the convenience of operation and better taste, use scissors to cut these nuts.
Cooking ingredients
Cooking Steps
Step1:Mix flour, sugar, salt and non aluminum baking powder. Cut butter into small pieces. Soften at room temperature. Put into the mixed powde
Step2:Use your hands to make cornmea
Step3:Pour in water. Use a scraper to cut and mix. Pour in daily Nutcracke
Step4:Knead the dough by hand. Don't over knead it. To make Sikang cakes, remember not to over knead the dough. It will affect the taste
Step5:Put the dough on the chopping board. Press it flat by hand. There is no need to roll it into a stick. Use a scraper to cut it in half
Step6:Overlap. Repeat 3 time
Step7:Finally, it is made into a rectangle with the thickness of 1.5cm. It can be made into a rectangle with the help of a scraper
Step8:Cut into 9 equal part
Step9:Put it on a greased baking tray. Brush it with egg liqui
Step10:Put it into a small Dongling 3706 oven that has been preheated to 180 degrees. Bake it for about 25 minutes (the actual baking temperature depends on your own oven temper
Cooking tips:There are skills in making delicious dishes.
