Chinese Food
Raisin scum
(103198 views)
I like fermented desserts very much, because babies can easily digest them. This Junzhi's Sikang is made of yeast. The taste is very soft and delicious. The amount of sugar is slightly changed. This recipe can also be made into cranberry, jujube, walnut and any dry fruit you like.
Cooking ingredients
Cooking Steps
Step1:Soak the raisins. Dry them with kitchen pape
Step2:Flour with salt. Hot butter mi
Step3:Rub the foam with both hand
Step4:Mix egg liquid, milk, yeast and sugar evenl
Step5:Into the flour that has been rubbed into a fine foa
Step6:Knead into smooth dough (it will be very sticky at first. It's normal. Just knead a few times
Step7:Press the dough flat. Put in half the raisin
Step8:Fold in hal
Step9:Shape into a circle. Press flat again. Put in the remaining raisin
Step10:Fold it in half again. Tighten i
Step11:Make it into a circle. Cover with plastic wrap and refrigerate overnigh
Step12:Take it out of the fridge the next morning. No need to defrost
Step13:Fermented dough. Press i
Step14:Surface brush layer egg liqui
Step15:Preheat oven. Middle layer. Heat up and down 180 degrees. 15 minute
Step16:Out of the ove
Step17:It's very suitable for office workers. I made it the night before. I can bake it for more than ten minutes in the morning and eat the soft and delicious Sikang
Cooking tips:There are skills in making delicious dishes.
