Chinese Food
Cranberry scum
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In order to eliminate a few dried cranberries left over from last week's Cranberry pastry, I chose to make a simple snack Sikang. Sikang. It's a traditional British snack. With the Ceylon black tea from Sri Lanka, it's the real British morning tea.
Cooking ingredients
Cooking Steps
Step1:Prepare materials. Sift low powder, baking powder and salt. Stir well with chopsticks.
Step2:Mix sugar, butter softened and diced with sifted flour.
Step3:Knead it by hand until the flour and butter are evenly mixed to form cornmeal.
Step4:Add light cream and about 30 grams of whole egg liquid (the rest is used as surface brush liquid) to the flour and knead into dough.
Step5:Add cranberries to the dough. Knead gently for half a minute.
Step6:The dough is glossy and does not stick to hands.
Step7:Use a rolling pin to roll the dough into a piece about one centimeter thick. Use a small biscuit mold to cut out the shape.
Step8:Put the sliced dough into the baking tray. Brush the surface with a layer of whole egg liquid.
Step9:Place the pan in the preheated oven and bake at 200 ℃ until golden brown (about 13 minutes).
Cooking tips:Do not over knead the dough. Knead until the surface is bright. Otherwise, it will affect the taste. There are skills in making delicious dishes.
