Chinese Food
Scallion, cheese and Sikang with exotic fragrance
(71767 views)One is the British quick bread. Its name is the place crowned by the Scottish Royal family. A stone with a long history and called the stone of scone or the stone of destiny. The traditional scones are made into triangles, with oats as the main material. The dough is baked in a shallow pan for pancakes. Today, flour has become the main material. Like other pasta, it is baked in an oven. The shape is no longer the same triangle. It can be made into various shapes such as circle, square or diamond. Scones can be made into sweet taste or salty taste. Besides breakfast, they can also be used as snacks. There are a lot of cheese and cheese bars at home. There are fresh and frozen chives. The combination of cheese and chives is also a regular delicious match. So Hua'er made this chives and cheese Sicon.
Cooking ingredients
Cooking Steps
Step1:Flour can also be used here. Butter needs to be softened a little. It's easy to poke a hole with your fingers.
Step2:It's OK to use cream cheese or this kind of cheese slice that can be bought in the supermarket. If there is no milk powder, you can leave it.
Step3:Butter 67g. Because this one is salty and fragrant, it's OK to use salt butter. If it's salt free butter, add salt.
Step4:Milk powder and baking powder. Sift with flour. Add to softened butter. Add 3 g salt and 20 g Sugar. Now it's all hand-made. Start slowly rubbing the mixture with your hands. You can wear disposable gloves. But you have to rub it with your hands. This model can't be made with a toaster. The key is to let the heat of the palm soften the butter slowly. Let all kinds of raw materials mix together slowly and become crumbly. The process is about 78 minutes.
Step5:Then cut three pieces of cheese into small pieces. I used 15 grams of shallot. If you like it, you can add 20 grams. But not more. Because there is more water. Finally, it is difficult to reshape.
Step6:Put the cheese and chives into the basin. Continue to knead them by hand until they are well mixed. In this process, you can constantly smell the fragrance released by butter and cheese. It's mixed with the flavor of shallot. It smells good.
Step7:Break up an egg. Add 70g of water. Pour it into the basin. Stir gently with a scraper. Mix it without flour. Don't over stir. Otherwise, the texture will be affected by gluten. Especially when baked, it will harden. So don't over stir.
Step8:The batter is very thick. Put a plastic film or a bag on the baking tray. Pour the batter in. Smooth it slightly. Then cover it. Refrigerate it for half an hour.
Step9:Sikang can buy fixed molds. It can also use a scraper to make its own triangle, circle and semicircle. The batter after refrigeration is also sticky. It's better to put a fresh-keeping bag to fix and reshape. In this way, the batter won't be easy to handle on the silica gel pad.
Step10:An egg yolk smear on the surface. Put it on the baking tray lined with oil paper. Preheat the oven 180 degrees. Heat it up and down for 20 minutes.
Step11:The surface of Sikang is slightly cracked. The color is golden. It has a strong fragrance of cheese and shallot. It's salty, fragrant and deliciou
Cooking tips:The baked Sikang is different from other cakes. It's the most fragrant when it's hot. It's rich in milk and shallot. The salty taste will not be greasy. It's a great afternoon tea with a cup of hot coffee or black tea. There are skills in making delicious dishes.
