Fig Sikang

low powder:100g dried fig:25g dry rose:2 g butter:25g sugar:20g salt:1 / 4 teaspoon egg liquid:15g milk:45g baking powder:4G white wine:moderate amount https://cp1.douguo.com/upload/caiku/1/1/d/yuan_1124defafbf9c32e0711dfc973baae0d.jpg

Fig Sikang

(105605 views)
Fig Sikang

Scone is a traditional British snack. Scone is a snack suitable for afternoon tea or one or two in the morning. It's also a good choice. And the production is simple. Suitable for novice operation. -

Cooking Steps

  1. Step1:Weighing materials. Dry cut figs. Room temperature softening of butte

  2. Step2:Dry rose leaves only, soak in white wine for 30 minutes, then take out water control (or rum

  3. Step3:Sift low gluten flour, baking powder and sal

  4. Step4:Mix sugar, softened butter and sifted flou

  5. Step5:Rub by hand until the butter and flour mix wel

  6. Step6:Mix the whole egg liquid and milk evenly to form a liqui

  7. Step7:Add liquid to flour. Knead into doug

  8. Step8:Pour in dried figs and roses. Mix gentl

  9. Step9:The dough is glossy and not sticky. Do not over knead the dough, so as not to affect the taste of the finished product.

  10. Step10:Roll the dough with a rolling pin 1.5cm Thick patche

  11. Step11:To cut a heart (or other shape) on a patch with a die

  12. Step12:Drain into a non stick baking pan. Brush the surface with a layer of whole egg liqui

  13. Step13:Put in the preheated oven of 180 degrees, bake for about 2025 minutes, until the surface is golde

  14. Step14:Best when ho

Cooking tips:1 - when kneading the material into a dough, do not over knead it until the dough surface is bright. Excessive kneading will lead to excessive gluten formation and affect the taste. 2 - if there is no mold, it is good to cut the dough into small triangle pieces with a knife. There are skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Fig Sikang

Chinese food recipes

Fig Sikang recipes

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