Chinese Food
Cranberry scum
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In my food group, some time ago, everyone was making wife cakes. During this time, my sisters organized a group to make Sikang. I was also moved. I made Sikang in line with the trend. It's a very traditional British snack. It's simple in practice and has a high success rate. It's very suitable for people who are newly baked. It's suggested that the newly baked sisters try it. It's easy to find the happiness of baking, and it can greatly increase their baking confidence...... It's cold now. The haze is serious. It's safer to stay at home. Prepare a cup of black tea. Match with this English dessert. Stay lazy in the sofa at home. It's also a good choice......
Cooking ingredients
Cooking Steps
Step1:Mix the low powder and salt. Cut the butter (not softened. Take it out from the refrigerator directly) into small pieces. Put it into the high powder.
Step2:Knead the butter and flour by hand. Mix the butter and flour until the butter and flour mix into cornmeal.
Step3:Mix the milk, dry yeast, sugar and eggs evenly. Pour them into the low flour.
Step4:Stir well. Dry cranberries. Knead with your hands to make a smooth dough.
Step5:Knead it into a smooth dough, put it in a fresh-keeping bag and refrigerate it for one night.
Step6:The next morning, take out the dough, flatten it and press out the shape you like with a mold. You can cut it directly with a knife without using the mold. I used a mold for the first set. The second set was cut into pieces with a knife.
Step7:Put it on the baking tray. Brush the egg liquid.
Step8:Preheat the oven. Put it into the preheated oven. Middle layer. Heat up and down. 180 degrees. 15 minutes.
Cooking tips:1. The temperature of the oven is on the high side and on the low side. Adjust it properly according to the temper of your own oven. 2. I made noodles the night before yesterday. I made them the next morning. I refrigerated the dough. If it was made in the daytime, I don't need to refrigerate it for such a long time. There are skills in making delicious dishes.
