Chinese Food
Sausages with Scallion
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This Sikang is the best one of all Sikang's products. It doesn't need to add baking powder. Instead, it uses yeast. Through cold fermentation, the dough is made the next day and put into the refrigerator. In the morning, it can be directly baked to eat the delicious Sikang fresh out of the oven. Not only can you save a lot of time in the morning, but also let the delicious smell of bread wake up your taste buds in the morning. How to enjoy it? It's definitely a good choice for breakfast.
Cooking ingredients
Cooking Steps
Step1:Prepare and weigh the required raw materials in advance.
Step2:Mix the flour and salt well.
Step3:Cut the butter into small pieces and pour into the mixed powder.
Step4:Knead the butter and flour by hand until it is cornmeal.
Step5:Milk, dry yeast, sugar and whole egg mixture are mixed evenly.
Step6:Pour into the kneaded flour.
Step7:Smooth dough.
Step8:Then squash the dough. Sprinkle half of the sausages and shallots that have been cut in advance.
Step9:Fold it in half.
Step10:Then knead it into a circle.
Step11:Flatten the dough again. Sprinkle the remaining sausages and shallots.
Step12:Fold it in half again. Knead it into a circle.
Step13:Put it in the basin. Cover with plastic wrap. Refrigerate it for one night.
Step14:Take out the dough the next morning, press it flat and cut it into eight pieces.
Step15:Put the cut dough into the baking tray. Brush the surface with a layer of egg liquid. The oven is 180 degrees. The middle layer is roasted for about 15 minutes. The surface is colored and then the oven can be put out.
Step16:Finished product drawin
Cooking tips:There are skills in making delicious dishes.
