Chinese Food
[afternoon tea] Matcha chocolate Sikang
(105180 views)![[afternoon tea] Matcha chocolate Sikang](https://cp1.douguo.com/upload/caiku/0/6/0/yuan_0639a54984226e9864a06d9191525b50.jpg)
Lin Yuwei's original Matcha chocolate Sikang can also let us enjoy the leisure elegance of British Royal afternoon tea. It's Crispy on the outside. It has a light taste of Matcha. It's soft and moist inside. It's also mixed with a layer of butter. It's like a thousand layers of crispy. The taste of thick chocolate and Matcha. Let you eat one piece and want to eat another. The aftertaste is lingering.
Cooking ingredients
Cooking Steps
Step1:Sift the low gluten flour and pour into the blender.
Step2:Add Matcha powder, pure sugar powder, baking powder and salt.
Step3:Add the softened salt free butter and mix with a blender.
Step4:Stir gently. Beat into granules. Add cream and dark chocolate to continue.
Step5:The materials should be completely mixed together. Mix them into powder sand. Don't make any tendons. Just mix them gently.
Step6:Then take it out by hand and gently knead it to form a ball.
Step7:Sprinkle some high gluten flour on the panel. Gently knead the dough into a column.
Step8:Cut the dough with the cutting board. About 50g / share.
Step9:Take out the dough with your hands. Put it on the baking tray. Coat the dough with egg liquid.
Step10:Preheat in the oven 180 degrees. Bake for 1015 minutes.
Step11:If you want to know more about bread and bread recipes, please pay attention to Weixin's bread makers are not allowed to hide
Cooking tips:1. About ingredients? ① Butter should be softened in advance. Use salt free butter. Powder and cream need to be refrigerated before use. It's because oil and water won't separate. And it won't disperse easily when it's making a column. ② The foam powder without aluminum should be used. 2. About the number of finished products that can be made? About 78 can be made. 3. About production temperature? Oil doesn't dissolve, powder doesn't make muscle is the pithy formula for making Sikang. Because the cream will dissolve in a large amount at about 25 ℃, the mixing temperature should be lower. Generally, it needs to be lower than 22 ℃, so the ingredients can be refrigerated first. If you use a mixer, you only need to mix it gently. When you reach the desired effect, you can stop. Or you can choose to mix it by hand. There are skills in making delicious dishes.
