Chinese Food
Cranberry and red bean sauce
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Scotch. It's English fast bread. Its name is from the place where the Scottish Royal family was crowned. A stone with a long history and called Scotch's stone or destiny's stone. At first, he started Kwai Kang because he was quick. Love the soft and soft taste of the crispy outside.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials you need. Sift the high gluten flour firs
Step2:Butter softens. Stir with a scraper firs
Step3:In 2 butter. Pour in sifted high flou
Step4:Mix the high gluten flour and butter evenly into cornmea
Step5:Milk, whole egg liquid, sugar and dry yeast mixed and stirre
Step6:Pour 5 mixture into 4 flou
Step7:Knead into smooth doug
Step8:Flatten the dough. Spread the red bean paste at wil
Step9:Fold in half. Roll the dough into a round shape. Cover with plastic wrap and refrigerate
Step10:The next morning, take out the dough and flatten it. Rinse the cranberries with hot water and dry them with a kitchen towel. Then sprinkle the cranberries on the surface of the dough and press. Cut into 8 piece
Step11:Middle layer of oven. 185 degrees. 15 minute
Step12:Come out of the oven. The hot Sikang is full of vitality after eating. A beautiful day begins
Cooking tips:1. The water absorption of flour is different. If the dough is wet after the fifth mixture is poured in, the flour with high gluten can be added properly. 2. Cranberry is easy to stick to the flour after being washed with hot water. Otherwise, it will fall off after baking. 3. The sugar depends on personal habits. It can be added moderately by 5g. It can't be reduced. There are skills for making dishes with less sugar.
