Chinese Food
Cranberry scum
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This is a relatively simple Sikang method. It's suitable for novices. Oven because everyone's different. It is not recommended to leave the oven to observe the baking situation to control the degree of ripening and coloring. After the final cooling, I decorated the cream and strawberries to have a different flavor. Add a style to the simple Sikang.
Cooking ingredients
Cooking Steps
Step1:Mix 250g low gluten flour, 35g fine sugar, 1g salt and 5g baking powder and sift them.
Step2:Add 65g butter.
Step3:Knead the flour and butter evenly to make corn flour.
Step4:Add 125ml of milk.
Step5:Mix it gently into a dough. Be careful not to stir it vigorously.
Step6:Add in 30g chopped cranberry.
Step7:Stir evenly and seal the plastic film and put it into the refrigerator to wake up for 30 minutes.
Step8:Weigh 30g dough and put it into the grinding tool.
Step9:Flatten with hand pressure. Then take out the grinding tool and finish the lower corner. Then continue to make the next one.
Step10:After all, cover with plastic wrap and refrigerate overnight to wake up.
Step11:Brush the egg liquid after waking up.
Step12:Preheat the oven to 180 ℃ and bake for 25 minutes, take out the surface and cover it with a layer of baking paper and bake for 15 minutes. Remove and cool. It's also a good companion for tea to eat directly while it's hot.
Step13:Cream and sugar are sent to the hard mounting state to mount the pattern with your favorite mounting mouth.
Step14:Garnish with strawberry slices and mint leaves.
Cooking tips:There are skills in making delicious dishes.
