Chinese Food
Cream cheese Scone
(80172 views)
Sikang is a British fast bread. At first glance, it's fast. I thought it's a very hard dessert. I didn't expect the finished product to be made. It's very different from what I thought - crispy skin, soft inside. It's really delicious. -
Cooking ingredients
Cooking Steps
Step1:Add baking powder and sugar to the flour. Mix well.
Step2:Three little triangles. The actual weight is fifty-two point five Rub well with flour.
Step3:Then add the butter and rub it into flour crumbs.
Step4:Add milk in several times and make dough.
Step5:Don't over knead the dough. It won't soften after it's out of gluten.
Step6:Take a piece of dough and press it on the chopping board to make a pancake about 1-2cm thick.
Step7:Use the mold to carve the flower shape you like. No mold can be cut into triangles with a knife.
Step8:Fold the rest of the noodles together. Cut them all and put them into the baking tray. Brush the whole egg liquid on the surface.
Step9:Temperature 180 degrees. Middle layer. Bake for 20 minutes.
Step10:The effect is good after being put out of the oven. The milk is full of fragrance.
Cooking tips:1. If you don't like baking powder, you can use reduced yeast for fermentation. 2. Do not over knead the dough to prevent the gluten. 3. The amount of milk is not fixed due to the different water absorption of flour. There is no dry powder and it can be agglomerated. 4. Baking time and temperature are for reference only. There are skills in making delicious dishes.
