Chinese Food
Raisin scum
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Too much trouble in making bread and pizza? So this super simple raisin scum is really time-saving and labor-saving. It can be completed on zero basis. A crisp Sikang with jam and soymilk. Perfect breakfast. It's also interesting to talk about the experience of making Sikang. I failed to make it several times. The first time I made Sikang was my second baking, because I had no experience in making bread for the first time. I made a heavy, unfermented stone bread. I made this Sikang bread according to the recipe requirements. At night, I didn't ferment the dough that was rolled out of the film into the refrigerator. But I was worried about making it into Sikang stone again. I got up early and fermented it directly. I changed it into raisin bun. The second time I wanted to be Sam Kang. I took a lot of effort to knead the mask. I was ready to do it for second days. But because of the strange Baidu, I saw a few videos. I found it wrong again. There's no way to make bread again. This is the third time you've done scum. That's right
Cooking ingredients
Cooking Steps
Step1:Soak the raisins in water for a while. Then filter out the water. Use kitchen paper towel to absorb the water on the surface of the raisins. Mix the flour with salt. Cut the butter into small pieces and pour into the flour. Knead butter and flour by hand. Mix butter and flour together. Rub until butter and flour are blended to form cornmeal.
Step2:Milk, dry yeast, sugar and eggs. Pour them into a mixture.
Step3:Pour the mixture into the flour. Add raisins to start and noodles. Remember not to rub. Don't rub. Don't rub. Just mix it up.
Step4:Roll the dough into a circle with a rolling pin. Use a cutting tool to cut into pancakes or triangles. Set aside for 15 minutes.
Step5:Put the cut dough into the baking pan. Brush the surface with a layer of egg liquid. Sprinkle sesame seeds. Then put it into the preheated 185 degree oven. Bake for about 15 minutes until the surface is golden.
Step6:If the color of the egg liquid is not yellow enough, you can brush it for a second time after baking for a period of time. The color will be beautiful.
Step7:Spread a layer of blueberry sauce on the roasted Sikang. It's delicious.
Step8:The authentic English sikantu from Baidu. Learn how to eat sikantu in English afternoon tea
Step9:Scones, which are fresh and soft, can be broken horizontally. They can be divided into two parts. They can be eaten with a lot of jam or fresh cream. They can also be eaten with a layer of cream and a layer of jam. They have a unique flavor. The combination of black tea or milk tea and Sikang is the most perfect.
Step10:The way to eat British afternoon tea should be from bottom to top, from salty to sweet. It should be filled with three layers of disks. The first layer contains sandwiches, the second layer contains scone, the third layer contains cakes and fruit towers.
Cooking tips:1. This Sikang does not use chemical bulking agents such as baking powder, but uses yeast fermentation. In this way, Sikang has more flavor and more natural and healthy taste. 2. Raisins can be put more. The original formula is only 15 grams. Because it doesn't need fermentation. I doubled it. You can also make the original Sikang without raisins. You can also exchange raisins for other dried fruits (cranberry, blueberry) or nuts (walnuts, almonds, etc.) to make a variety of sconlace. 3. The yolk can be brushed twice. It depends. 4. If this Sikang is made according to the formula, there is not much sugar. It's not too sweet after baking, so it's delicious with jam. You can also put 20 grams of sugar. 5. Sesame can be put but not put. If you don't put jam on it, it will look good and delicious. There are skills in making delicious dishes.
