[cream red bean Sikang] recipe-Chinese Food-best chinese food recipes-cooking food

[cream red bean Sikang]

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Square self matching. Components - 8 larger ones

Cooking ingredients

low gluten flour:250G

Cooking Steps

Step1:Low gluten flour mixed with salt, sugar and baking powde

Step2:Add cream and red bean

Step3:Use the spoon to cut and mix irregularly and turn it into floccules. Mix until there is no dry powder.

Step4:Use your hands to form a circle (don't rub it evenly. Don't rub it completely. Just roll it up

Step5:It's opened to a thickness of about 1.8cm The shape of a round cak

Step6:Cut into 8 parts (as shown in the figure

Step7:A little space. Put it on the baking tray (I put a tarpaulin under it. You can also use oil paper or tin paper

Step8:Put it into the middle layer of the preheated oven at 190 ℃. Open the upper and lower tubes together. Heat it at 190 ℃ and 170 ℃ for 20 minutes. Turn the single upper tube to heat, turn the heating temperature to 210 ℃, bake for 23 minutes, color and then come out of the furnace.

Step9:Break up the finished product

Cooking tips:As soon as the cream is opened, it's a bit of frozen block. It should be frozen. Not willing to waste. It's not appropriate to kill. It's OK to knead. It took too long to make a bag, so I once again held out a good Sikang. It's really convenient and delicious to make Sikang with light cream. It has been added to luxury afternoon tea for lazy cancer patients. Even the only difficulty in making Sikang is to rub butter and break it. What else in the world can stop us from being scum. ~This quantity is relatively large. If you like the small size, please cut more pieces. There are skills in making delicious dishes.