Chinese Food
Yuanweisikang (yeast version)
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Sikang is a traditional British snack. It is easy to get materials and easy to make. Generally, Sikang is made of baking powder and low gluten flour. This recipe is for your reference. Although you haven't eaten baking powder or low gluten flour, it takes a night or several hours to ferment with yeast. But it's more natural. Of course, you can also try baking powder if you are in a hurry (such as baking powder. Add about 5g baking powder with the following amount of powder). It tastes good with high gluten flour. Butter tastes strong when you are hot. It's like butter bread with solid taste. It's for breakfast or Afternoon tea is a good choice.
Cooking ingredients
Cooking Steps
Step1:All the materials are weighed for standby (this is the amount of food for 13 people). The whole egg liquid is 15ml. It's about a quarter of a 50g egg liquid with a shell. The remaining egg liquid can be added with yolk as the final surface brush. Cut small pieces in advance with butter. Soften at room temperatur
Step2:Find a container basin. Sift the flour and pour it into the basin. Add salt and mix well
Step3:Pour in the softened butter. Knead the butter and flour by han
Step4:Mix butter and flour evenly. Knead to form a coarse powde
Step5:Pour the egg liquid, milk, sugar and yeast into another container. Mix wel
Step6:Pour into the mashed coarse powde
Step7:Use a scraper to cut and mix into doug
Step8:It's not easy to over stir. It forms gluten (like different taste. You can also add some cranberries, raisins or nuts in this step to mix well
Step9:Use your hands to make a smooth doug
Step10:In the process of kneading, if the dough is wet, it can be neutralized by adding some flour. It is not easy to knead excessively. Just knead it into smooth dough
Step11:Knead the dough into a round shape, seal the plastic wrap, refrigerate it for one night (about 6 hours. It may be sour if it is over fermented) or place it at room temperature for more than 23 hours. Make the dough loose and slightly freeze hard for later operation (if it is made of foam powder, refrigerate it for about 30 hours and then take it out if it is slightly frozen hard
Step12:Take out the dough after fermentation (preheat the oven at 180 ℃). Sprinkle a small amount of flour on the chopping board. Take out the dough and roll it into 12 cm thick flakes
Step13:Use the biscuit cutting die to carve out the circle in turn. Knead the remaining dough into a circle. You can cut the dough into triangles (like triangles. You can also directly cut the dough into eight triangles
Step14:Put the cut dough into the baking pan. Brush the surface with one or two layers of egg liquid (or whole egg liquid. It's better to color with yolk liquid
Step15:After the oven is preheated, heat it 180 ° C and lower it 120140 ° C. put the baking tray into the middle layer of the oven and bake for about 15 minutes (the temperature of each oven is poor. The temperature can be adjusted according to the situation of the oven. The bottom fire can be adjusted a little lower to avoid excessive scorching of the bottom fire
Step16:During the period, observe the coloring in the oven until the surface is golden. After baking, take it out and put it on the shelf for a little cooling to enjoy
Step17:Sikang can also put fresh-keeping bags when it's war
Cooking tips:There are skills in making delicious dishes.
