Longan Sikang recipe

Longan Sikang

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Tools needed - hand beater, rubber scraper, stainless steel beater, electronic scale, flour screen, chopping board, rolling pin, plastic film, wool brush, tin paper

Cooking ingredients

butter:40g

low gluten flour:150g

brush yolk on the surface:moderate amount

Cooking Steps

Step1:Soak dry longan in rum for more than 1 hou

Step2:Sift low gluten flour into a bowl. Add in sugar and mix well

Step3:Add the softened butter cubes

Step4:Put on your gloves and knead them into breadcrumbs

Step5:As shown in the figure

Step6:Add eggs and milk. Knead to form a uniform dough. Do not over knead

Step7:Dice the dried osmanthus with water

Step8:Join the dough

Step9:Continue to rub evenly

Step10:As shown in the figure

Step11:Roll the dough on the chopping board into 1 cm thick dough

Step12:Then cut it into small triangles with a knife

Step13:As shown in the figure

Step14:Put in the baking tray. Brush the surface with egg yolk liquid

Step15:Preheat the oven 180 degrees. Turn the heat up and down. Place it in the middle of the oven. Bake for about 20 minutes

Step16:Finished product display.

Cooking tips:1. To make the surface more golden, brush the yolk twice on the surface; 2. Dry longan can also be replaced by other dried fruits. More baking, pay attention to my official account [Ma Lin's Cookbook] cooking is delicious and skillful.