Chinese Food
A snack for outing -- Cranberry Sikang
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Sikang, originally a triangle, has changed into various shapes after the baptism of time. And what it will never change is its position in British afternoon tea. Whether it's with steaming Earl tea or fragrant and delicious coffee, its softness and smooth tea or coffee are all good friends to chat with friends during lunch break. Sikang is between cake and biscuit. It's simple and convenient. The newly baked Sikang is steaming. It's the most attractive. It's easier to eat. It's unforgettable. It's also suitable for snacks with outing belt
Cooking ingredients
Cooking Steps
Step1:In addition to salt, butter and dried cranberries, put the main dough ingredients into the chef's machine and knead them into the expansion stag
Step2:Add salt and butter and continue to knead until smooth. Pull out the glove film
Step3:Roll the dough round and wrap it with fresh-keeping paper. Ferment it to twice the size at room temperature. The temperature is 2729 degrees
Step4:Fermented dough. Poke a hole with your hand. No retraction means fermentation is finishe
Step5:After fermentation, take out the dough and press to exhaus
Step6:Squash the dough. Sprinkle with cranberrie
Step7:Then, round the dough and flatten it with a rolling pin
Step8:Cut into eight pieces on averag
Step9:The cut dough is placed on the baking tray at a distanc
Step10:Put it into the oven for secondary fermentation. Temperature: 35 ℃. Humidity: 70 ℃. Time: 30 minute
Step11:After fermentation, brush the surface with a layer of whole egg liqui
Step12:Preheat the oven in advance. Heat it up and down 180 degrees. Bake it for 15 minutes in golden color. Put it out
Step13:It's nice to have tea after it's out of the ove
Step14:Finished product appreciatio
Cooking tips:There are skills in making delicious dishes.
