Chinese Food
Red bean paste Cranberry Sikang
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It's a dessert without sugar at all, so it's very suitable for people who can't eat high sugar. All the sweetness comes from the taste of cranberry and red bean red jujube pulp, so it's not as light as the dessert with sugar added directly. In addition to the low gluten flour, I also add the whole wheat flour, so it adds the flavor of coarse grains. There are dried fruits, soymilk and whole wheat flour, so although the taste is not as thick as those with butter and sugar, it is also a good choice for people who like light taste.
Cooking ingredients
Cooking Steps
Step1:1. First cut the cranberries dry. 2. Mix low gluten flour, whole wheat flour and baking powder.
Step2:3. Add salt and mix well. 4. Then add corn oil and red jujube soymilk.
Step3:5. Stir into a dough. 6. Sprinkle with cranberries. Fold the dough. Mix well with the dough.
Step4:7. Shape into a round dough with a thickness of 3cm. Cover with plastic wrap. Let stand for 15 minutes. Let the dough relax. 8. The dough is divided into 6 parts.
Step5:9. Put it in the baking tray. 10. Preheat the oven to 170 degrees. Bake the middle layer for about 15 minutes. Color the surface.
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Cooking tips:It's very simple. It's best to eat when it's hot. 2. If you can't finish it, put it in a sealed box and refrigerate it. When you want to eat it, bake it at 150 ℃ for 10 minutes. There are skills in making delicious dishes.
