Chinese Food
Songrusikang
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Sikang is available in breakfast shops and high-end hotel cafes all over the world. It is one of the representative snacks in the western world. It is also very popular in Asian countries because of its mellow taste. Kwai Kang is also divided into two types: fermentation and non fermentation. It is divided into sweet and salty taste. Here we are going to make simple and quick hands. -
Cooking ingredients
Cooking Steps
Step1:Put all the powder in the basin. Mix wel
Step2:Cut butter into small pieces. Put them in a bow
Step3:Rub butter and flour evenly by hand. Similar to corn flou
Step4:Pour in cream and a whole eg
Step5:Stir evenly. Do not see the dry powder. Then put it into the fresh-keeping bag. Press it as flat as possible. Put it in the refrigerator for half an hour
Step6:Sprinkle dry powder on the chopping board. Take out the frozen dough. Sprinkle a little dry powder on the surface
Step7:Fold in the middle and roll out slightly. The thickness is about 1.5cm
Step8:The rolled face can be used to carve the pattern you like with the mold. Brush the yolk liquid on the surfac
Step9:Oven 190 degrees. Bake for 20 minute
Step10:It's soft and delicious. It's a good afternoon tea with a cup of black tea
Cooking tips:1. The butter should not be too soft. It can also be hard butter. Rub the butter gently with a good glove. 2. It's hot now. The butter will soften very quickly when pouring in the liquid to stir the flour. The last dough is sticky. Put the dough into a fresh-keeping bag and then put it into the refrigerator. Then it's better to roll it flat. If it's refrigerated, it will take a little longer. 3. The operation of the dough taken out of the refrigerator Hurry up. Otherwise, it needs to be repeatedly frozen and cooked in hot weather.
