Cooking Steps

1. 

   Step1:Butter softens at room temperature.

2. 

   Step2:Pour the flour and salt into the softened butter and mix well. Knead the butter and flour by hand. Let the butter and flour mix. It will become cornmeal.

3. 

   Step3:Mix milk, whole egg, sugar and yeast together. Milk can be replaced by formula or warm water in equal amount. Pay attention to the temperature below 40 ℃. Keep the yeast active.

4. 

   Step4:Pour the mixture into the flour. Add the oatmeal. It is recommended to choose instant oats. The taste is the best. If the flour is too dry, you can add a little more milk (water). But never too wet and thick flour.

5. 

   Step5:Knead it into a dough without dry flour. Just remember to shape the dough. Don't over knead the dough. The soft taste of Sikang is to avoid too much gluten in the flour. Over kneading the dough will make the flour gluten. Sikang's taste will be hard.

6. 

   Step6:Flatten the dough. Sprinkle half of the cranberries on it. Try anything but cranberries, raisins or other dried fruits.

7. 

   Step7:Fold it in half and then knead it into a ball.

8. 

   Step8:Flatten the dough again. Sprinkle the remaining cranberries on it. Fold it in half again. Knead it into a ball.

9. 

   Step9:Put the dough into a bowl, cover with plastic wrap and refrigerate for more than 4 hours. If you are not in a hurry to eat or want to be breakfast, it is recommended to refrigerate overnight. The next day fresh production fresh out. With jam milk. Is a rich breakfast.

10. 

    Step10:Take out the frozen dough. Squash it. Do not rub the dough when pressing. As long as the dough does not spread. It is best to keep the height of the dough at 2-3cm. Do not press too thin. It is very important to keep a certain thickness of dough. Most of the time, Sikang doesn't get high during baking. It's because the pancakes are too thin.

11. 

    Step11:Cut into 8 equal parts with a knife. If you have a mold, you can also use the mold to make all kinds of lovely shapes. It will be more pleasing to the baby.

12. 

    Step12:Put the cut dough into the baking pan. Brush the surface with a layer of whole egg liquid. Pay attention to the surface only. Don't let the egg liquid flow around Sikang. Otherwise, it will affect the hair height. It's ok if you don't use egg liquid. It's just that the finished product is not so good-looking.

13. 

    Step13:Put it in the oven preheated to 180 degrees. Bake for 15 minutes until the surface is golden.

14. 

    Step14:Let Sikang cool down on the grill after bakin

15. 

    Step15: