English afternoon tea - Crispy grain Sikang recipe

English afternoon tea - Crispy grain Sikang

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English afternoon tea. It's absolutely necessary to have Sikang crispy outside and tender inside. It's a perfect match for daitui to have a light milk flavor in your mouth and coffee or tea. You should try it if you like.

Cooking ingredients

low gluten flour:235x2

low gluten powder:112g

baking powder:4g

sugar:17g

milk:10g

Cooking Steps

Step1:Made two kinds of flavors. Call both kinds of powders good. Spar

Step2:Cut butter into small pieces. Rub into small particle

Step3:Add eggs and milk. Cut and mix into a bal

Step4:Shape the dough into square

Step5:Divided into 8 part

Step6:Mix the crispy materials into small particle

Step7:Sliced Sikang. Brush with egg whit

Step8:Sprinkle with crispy grai

Step9:Preheat the oven to 180 degrees. Bake until 2530 minutes

Step10:When it's roasted, the fragrance will be all over the house. The crispy grain on it must be a touch of gold. It's excellent. It's the best choice for breakfast or afternoon tea