Chinese Food
Longan Sikang
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Whether it's fresh or dry, I like it very much ~ ~ ~ it's eaten directly. It's usually used to make sweet soup ~ ~ ~ it's the first time to bake it ~ ~ although it's a bit troublesome to remove the core, the final product tastes really good ~ ~ -
Cooking ingredients
Cooking Steps
Step1:Dry cinnamon peel out the meat. Soak in water for a few minutes. Soften slightly. Then drain and cut into piece
Step2:126G of low gluten flour, 4G of baking powder, weighed and sieved; put in softened butter, salt, sugar and dried cinnamon round meat
Step3:Rub the butter in the flour by hand to make the flour look like cornmeal
Step4:Add 56g of milk. Knead the dough. Do not over knead the dough
Step5:Roll the dough into 1cm thick pieces
Step6:Use the mold to carve out the shape. Make Sikang embryo. Put it in the baking tray. Brush the egg liquid on the surface of Sikang embryo. If you want to make Sikang's finished product more beautiful, brush the egg yolk liquid
Step7:Preheat the oven at 180 ℃; put the baking tray in the oven and bake it at 180 ℃ for 20 minutes
Step8:In 20 minutes, Sikang will be out.
Cooking tips:Mince and read-1. Soak longan meat in water. Otherwise, it will dry easily during baking; 2. If you want to make Sikang's finished products more beautiful, you can brush the yolk liquid; you have skills in making delicious dishes.
