Chinese Food
Salty scallion flavored Sikang cake
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I think it's more like a Chinese version of scallion cake. It's Crispy on the surface. It's soft and layered. It's a good partner for baby breakfast. It's salty. It's thick and fragrant. Adults and children love it.
Cooking ingredients
Cooking Steps
Step1:Prepare all ingredients and eggs, beat up shallot and cut into granules for standb
Step2:When butter and cream cheese melt at room temperature, pay attention not to separate them into water and oil. You can easily poke a small hole with chopsticks
Step3:Beat cream cheese and butter with electric beate
Step4:Add 15g of salted sugar milk into the egg liquid and continue to beat until it becomes past
Step5:Sending status as shown in the figur
Step6:Add shallot and stir evenl
Step7:Sift low gluten flour and baking powder into batte
Step8:Stir evenly until there is no dry powde
Step9:At this time, the dough is wet. Take it out and sprinkle a small amount of flour on the mat to prevent the dough from sticking. Press the surface into 2cm thick circular pie shape by han
Step10:Divide into 8 equal parts with a knif
Step11:Put in the baking tra
Step12:Brush a small amount of egg on the doug
Step13:Put it in the oven and bake at 185 ℃ for 15 minutes. Observe and adjust the temperature time according to your own oven
Cooking tips:Tips butter melts at room temperature. Don't melt too much. In summer, it's OK to bake at room temperature 15 minutes in advance. Pay attention to the skill of adjusting the temperature in your own oven to avoid cooking.
