Chinese Food
Shikang with shallot and ham
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The salty Sikang with shallot and ham. You can change the taste if you don't like sweet
Cooking ingredients
Cooking Steps
Step1:Chopped chives and ha
Step2:Break up the eggs, take 20g (the rest is left on the surface of brushcock) and 50g milk, mix wel
Step3:Low gluten flour, baking powder, sugar and salt are weighed and stirred
Step4:Take out the butter refrigerator and cut into small pieces directl
Step5:Put butter in the mixing powde
Step6:Rub it with your hands as shown in the pictur
Step7:Pour in egg mil
Step8:Use scraper to mix until there is no dry powde
Step9:Pour in the chives and ha
Step10:Use scraper to cut, mix and press evenl
Step11:Put it on the kneading pad sprinkled with a little dry powder. Press fla
Step12:Fold. Press flat again. Repeat 23 time
Step13:Fold it up. Make it into a bal
Step14:Press flat. About 1.5cm roun
Step15:Eight parts with a scrape
Step16:In a baking tra
Step17:Brush on the eg
Step18:Put it into the middle layer of the preheated oven. Bake it at 180 ℃ for 20 minutes (the temperature of each oven is different. The time and temperature are for reference only
Step19:Take it out. Put it on the air line to cool i
Step20:It has the flavor of shallot. The salty mouth of the ham granule is Sikan
Step21:Finished product drawin
Cooking tips:Butter doesn't need to be softened. I put it in the refrigerator the night before yesterday. The next day, I took out the cut piece and used it directly to cook delicious dishes.
