Chinese Food
Basil sausage Sikang
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I prefer Sikang. It's between biscuits and bread. In general, Sikang is made of foam powder. This is also the reason why many people refuse Sikang. Today's Sikang not only doesn't need baking powder, but also adds Jenny's pure meat sausage, basil, which neutralizes the flavor of Sikang. It's delicious and not greasy.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Yeast. Sugar in milk.
Step2:Pour the milk yeast water into the flour. Pour in the corn oil and egg liquid. Mix well.
Step3:Knead into dough, cover with plastic film, refrigerate and ferment overnight.
Step4:Jane's Basil sausage. Steam for 15 minutes.
Step5:Cut up the sausage. Take out the fermented dough. Knead the sausage into the dough.
Step6:Press out the shape with the die.
Step7:Brush on the egg.
Step8:Preheat the oven at 180 ℃. Bake for 15 minutes.
Step9:It's sweet and salty. It's delicious.
Step10:Use yeast powder instead of baking powder. Although the waiting time is longer, it's ok if you eat healthy.
Step11:Kwai Ho: Good evening. Do up in the morning. Fast breakfast.
Step12:Fragrance.
Step13:Delicious.
Cooking tips:There are skills in making delicious dishes.
