Cooking Steps

1. 

   Step1:(1) Soak the dried cranberries in clear water for a while. Then filter out the water. And use the kitchen paper towel to dry the surface water. (2) Mix flour and salt. Cut butter into small pieces and pour into flour. (3) Knead butter and flour by hand. Mix butter and flour together.

2. 

   Step2:Rub until the butter and flour mix to form cornmeal.

3. 

   Step3:Milk, dry yeast, sugar, and whole egg mixture are mixed evenly and then poured into the rubbed flour. Hand knead into a smooth dough. Squash the dough. Sprinkle half of the cranberry on it. Fold it in half. Then knead it into a circle. Then squash it again. Sprinkle the rest of the cranberry on it. Fold it in half again and knead it into a circle.

4. 

   Step4:Put the round dough into the container. To prevent the surface of the dough from drying, wrap a plastic wrap on the surface of the container. Put it in the refrigerator for one night.

5. 

   Step5:The next day, put the frozen dough on the operating table, flatten it, and then cut it into eight pieces.

6. 

   Step6:Cut shape.

7. 

   Step7:Put the cut dough into the baking tray lined with oil paper, brush a layer of whole egg liquid on the surface, and then put it into the oven preheated at 185 ℃ for about 15 minutes until the surface is golden.

8. 

   Step8:Finished drawings. It looks good. This Sikang does not use chemical bulking agents such as baking powder. Instead, it uses yeast fermentation. It has a unique flavor and is more natural and healthy. It is very suitable for breakfast. The dough made the night before is put into the refrigerator. The next morning, you can bake a delicious hot Sikang for your family. With a glass of milk, it is nutritious and delicious.