Chinese Food
Sikang cake / English muffin for afternoon tea
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Sikang cake is a must-have for English afternoon tea.
Cooking ingredients
Cooking Steps
Step1:Preheat oven to 220 ℃. Sift the flour and baking powder through. Put a layer of baking paper on the baking tray for use.
Step2:Mix the eggs with the milk. Mix well. Put it aside for future use.
Step3:Add butter and sugar to the flour.
Step4:Mix the material into crumbs with clean hands.
Step5:Dig a hole in the middle of the flour and butter. Pour in half the milk and egg mixture.
Step6:Mix with a wooden spatula.
Step7:Pour in the remaining milk and egg mixture in batches. Continue to stir it evenly with a wooden spatula.
Step8:How much of the mixture is used depends on the viscosity of the dough. The viscosity shown in the figure is enough. Don't run out of the mixture. Leave a small part for standby.
Step9:Sprinkle a layer of flour on a clean surface. Take out the dough. Sprinkle a layer of flour on the dough.
Step10:Use your hands gently. Rotate them to make a round dough.
Step11:Refrigerate the dough for 30 minutes to 1 hour.
Step12:After the dough is taken out, roll it out on the surface with a layer of flour to form a pancake with a thickness of about 1 to 2 cm. It will be easier to operate the rolling pin and the dough surface.
Step13:Use a round biscuit mold to cut the pancake into small pieces. Or cut the dough into triangles. Put the sliced scones on the baking pan.
Step14:Brush the remaining milk egg mixture on the surface. Be careful not to brush all around. Otherwise, scones will not grow during the baking process.
Step15:Bake in a preheated oven for 10 to 15 minutes.
Step16:Take it out and let it cool down a little. Spread jam and cream on it and serve.
Step17:Delicacy and high quality recipes are for everyone to share. May, I once again opened a WeChat official account, May square cuisine. Welcome to our attention. All recipes are my original and repeated experiments. Please feel free to use them.
Cooking tips:The dough of scones should not be over mixed, so it is better not to use electric mixer but hands. Especially when the table is made into a pancake, it should be gently rotated and patted into a circle instead of being roughly squeezed. Otherwise, Sikang pancake will not have the final soft air feeling. Finally brush the milk egg mixture on the scones to have a layer of golden egg liquid on the top of the final product. But remember not to brush it all around. It will prevent the scones from developing during baking. The Sikang cake is the best after being baked. If you want to store it, cover it with a clean and slightly wet tea towel to keep the scones soft. When you need to use it, heat it in the microwave for about 20 seconds. Scones are baked at high temperature, so the top middle part of the oven is the best. You can add some raisins and other dried fruits in the dough according to your preference. There are skills in making delicious dishes.
