Chinese Food
Rye raisin scom
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The most recent breakfast has always been scone + milk. In my opinion, Sikang is a very delicious and convenient snack. Moreover, the content of fat and sugar is lower than that of ordinary snacks. It's healthy enough (if you don't worry about baking powder). I used to post a cranberry Sikang on my blog. Today's Sikang made of rye flour is healthier and more flavorful than ordinary Sikang. It's a very good choice for energy supply every morning - especially when the morning time is tense. Sikang is a kind of English snack. It's easy to make. It's OK to keep it for a week in winter. Do a good job in the evening. I have breakfast for several days. Breakfast can be eaten in a few minutes. Actually, it can also be very nutritious and delicious.
Cooking ingredients
Cooking Steps
Step1:Pour rum in raisins. Soak for half an hour.
Step2:Sift the low gluten flour, baking powder and salt. Mix the sugar, softened butter and sifted flour. Knead by hand until the butter and flour are completely mixed.
Step3:The rubbed flour is in the form of cornmeal.
Step4:Add the broken eggs and milk to the flour.
Step5:Knead into dough.
Step6:Pour in the raisins that have been soaked and filtered. Knead gently for 30 seconds to evenly distribute the raisins in the dough. Do not over knead the dough, so as not to affect the taste of the finished product.
Step7:Use a rolling pin to roll the dough into a 1.5cm thick rectangular patch.
Step8:As shown in the figure, cut the rolled dough into small triangles.
Step9:Arrange the small triangle on the baking tray. Brush the surface with a layer of whole egg liquid.
Step10:Put in the preheated oven of 200 degrees. Bake for about 15 minutes until the surface is golden.
Cooking tips:1. Rye flour is flour made of rye. The color is black. It's a black healthy food. It's nutritious. Rye bread made from rye flour. It is a very popular healthy bread. Pastry and bread made of 100% rye flour are lack of gluten and elasticity, so they are usually mixed with wheat flour to make western pastry. 2. When kneading the materials into dough, do not over knead. Knead until the dough surface is bright. Excessive kneading will lead to excessive gluten formation and affect the taste. 3. If you don't have rye flour, you can use whole wheat flour instead of rye flour to make whole wheat Sikang, which is also a kind of relatively healthy coarse grain snack. There are skills in making delicious dishes.
