Chinese Food
Ximeiskang
(723242 views)
There are two bags of American California prunes. This prune. I bought it on Jizhi island before. I also bought pure prune juice. My son likes this prune very much. When I make the cake, the insect asked me - Mom. Can this be put in the cake? I asked him - why in the cake? Isn't that delicious? Delicious. But I want to see what it tastes like. It seems to be influenced by me. I want to put everything in the Western point. The fiber of Prunus mume is very rich. It has always been the good fruit for defecation. Prunus mume is rich in vitamin A and cellulose. Experts study that eating three medium-sized prunes is equivalent to eating the fiber content of a fresh fruit. At the same time, it contains iron, potassium and other minerals, but not fat and cholesterol. Therefore, it has the reputation of miracle fruit and functional fruit. This time, we'll make a simeganga in sikangli. Sikang is a British style western style pastry. It's quick and convenient to make, but the taste is
Cooking ingredients
Cooking Steps
Step1:Prepare the materials.
Step2:Sift the low powder and baking powder. Cut the butter directly out of the refrigerator into small pieces. Put it into the powder. Knead it with both hands.
Step3:Knead until the flour and butter mix.
Step4:Cut the prunes into small pieces for later use.
Step5:Pour the milk and the egg into the butter powder.
Step6:Add sugar and salt. Mix well with a rubber scraper (do not over mix. Mix well. This will make it soft).
Step7:Pour in prunes.
Step8:Use a rubber scraper to mix the prunes into the dough. Then use a fresh-keeping bag to pack the dough. Refrigerate for 30 minutes and 60 minutes. Make the dough hard.
Step9:Take out the frozen dough and roll it out with a rolling pin. It is about 12cm thick.
Step10:Press out the shape of the dough with a mold, or cut the dough into pieces directly with a knife and place it on the baking tray.
Step11:Brush the surface with egg liquid.
Step12:Bake in an oven preheated to 200 degrees from top to bottom. Middle layer. About 15 minutes.
Step13:Let it cool when it's out of the oven.
Cooking tips:1. This dough has a little water content. If it is not easy to operate, it can reduce the water content by 1020 grams. 2. If it's a little sticky, cover it with plastic wrap. 3. Use butter straight out of the refrigerator. Don't soften it. 4. Cool Sikang. It can be heated in microwave before eating. It will be very soft. There are skills in making delicious dishes.
