Kelp and meat pine recipe-Chinese Food-best chinese food recipes-cooking food

Kelp and meat pine

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A very healthy slightly salty taste of Sikang. Olive oil was used instead of butter, and whole wheat flour was added. The amount of oil was not high. A small amount of sugar was used to improve the taste. Sikang baked out of the house was fragrant. It's highly recommended.

Cooking ingredients

whole wheat flour:100g

low gluten flour:100g

Cooking Steps

Step1:Put all the powder materials into the basin. Break up an egg. Add 20g of egg liquid. Leave the rest behind to brush the surface.

Step2:Add olive oil.

Step3:Add water. Mix with a spatula until there is no dry powder. Add in the floss, seaweed and a little thyme for flavor.

Step4:Gently knead into a ball. Don't press too much to avoid gluten affecting the taste. Then cover with a basin and relax for about 25 minutes.

Step5:The relaxed dough is divided into two parts. Round. Take a piece and roll it flat. About 1.5cm. Then cut it into six parts.

Step6:Brush the surface with egg liquid. Preheat the oven for 200 ℃.

Step7:Bake in the oven for about 20 minutes. When the surface is golden, I can take out and brush the egg liquid five minutes before I come out of the oven. Just use up all the egg liquid without wasting. Then turn the upper tube to 210 ℃ and bake the last five minutes. The color will look better.