Chinese Food
Sikang cake
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Always want to try fresh and delicious Ma Xiaochu this time challenge Sikang cake. Fang Zi comes from the baking master Cao Jitong. Scone is a British snack between bread and biscuit. It's Crispy on the outside and soft in the inside. Breakfast and afternoon tea are all good choices.
Cooking ingredients
Cooking Steps
Step1:Beat the room temperature softened butter and sugar without turning into cookies. Then add egg yolk and egg liquid one by one. Add a small amount of milk.
Step2:Beat the flour into powder, salt and vanilla powder and sift them. Stir in the butter. Add in the remaining milk.
Step3:Add the raisins and press them on the panel one by one.
Step4:Divide into two parts and roll them into 2cm thick blanks. Put them into the refrigerator and relax for 30 minutes.
Step5:Take out the dough and press out the shape with the mould and put it into the baking tray.
Step6:Brush the surface of the egg in the oven and preheat 180 ℃ for 20 minutes.
Step7:It's Crispy on the outside and tender in the inside. I can never imagine the taste of it if I haven't eaten it. Try it.
Cooking tips:There are skills in making delicious dishes.
