Chinese Food
Cranberry scum
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I stayed at home at the weekend. The whole family was basking in the sun on the balcony. So I baked a stove of Sikang with black tea and coffee. It was very comfortable. Yesterday, I made sugar orange peel and left a little bit of orange peel syrup. It's just added to Sikang dough. I didn't expect that the taste is fresher. -
Cooking ingredients
Cooking Steps
Step1:Prepare all materials and weigh for standb
Step2:Low gluten flour with salt, baking powder and butte
Step3:Mix the salt, baking powder, butter and flour evenly. Rub the butter into pieces and mix with flour
Step4:Add orange peel syrup (no orange peel syrup. Can be replaced by maltose, honey or water MALT). Mix wel
Step5:Add whole egg and milk. Mix well to form a doug
Step6:Add dried cranberries. Mix wel
Step7:Move the dough onto the kneading pad. Sprinkle dry powder on the kneading pad in advance to prevent sticking. Then roll the dough into a rectangle with a thickness of about 1cm
Step8:Use a mold to press out the shape. Without a mold, you can directly cut into triangle
Step9:Place in a non stick baking pan. Then brush the surface with egg whit
Step10:Preheat the oven at 180 ℃ for 5 minutes. Then put the scone into the middle layer of the oven for baking. Bake at 180 ℃ for 20 minutes
Step11:It's out. It smells good
Step12:With black tea or coffe
Step13:It's delicious.
Step14:Excellent taste.
Cooking tips:1. When Sikang is put into the baking plate, there should be a gap between each dough. When baking, it will expand and open. When baking too tightly, it will stick together. 2. The orange peel syrup I used is the leftover from the self-made sugar stained orange peel. It has a unique flavor when added into Sikang. No orange peel syrup can be replaced by maltose or honey. 3. The oven temperature is different. The baking temperature is for reference. Please refer to the spleen of your own oven The gas adjusts itself. There are skills in making delicious dishes.
