In fact, it's the most common and simple Sikang. It's a little bit hard to bite, but it's soft and slowly spread out after the entrance. It's a little grainy. It can also make a sound between the teeth. It's a warm and thick sense of satisfaction. If the butter aroma is strong enough, it looks golden and shiny on the surface. The rough texture can be seen on the side. That's two words - perfect. The flavor in my memory. Only when I make it myself and have a little extra temperature, can I have that taste. The restaurant store outside. When it's delivered to you, most of them are already cold; occasionally, it's just baked out, which may make you greedy. But knead a dough at home, cut it at will, put it in the oven, smell Sikang's fragrance becoming stronger, make a cup of black tea and wait for the comfort of the oven. It can't be bought with money.
Step1:Pour all the ingredients (except dried cranberries) into the blender and stir slowly.
Step2:Stir for 2-5 minutes at low speed to form a ball. It's a little smooth. Remember not to let it out of muscle.
Step3:Pour in dried cranberries and mix well.
Step4:Sort the dough slightly. Cover with plastic wrap. Relax for 10-15 minutes.
Step5:After relaxation, sprinkle some high flour on the table top as high flour. Slightly round the dough.
Step6:Use a rolling pin to roll the dough into a square shape with the same thickness Three point five ~4cm.
Step7:Cut the dough.
Step8:Prepare the egg mixture. Brush the dough with yolk.
Step9:So you can bake. The baking time is 20-25 minutes. PS baking time depends on the thickness and size of Sikang.
Step10:If you want to know the secret recipe and more bread knowledge in the first time, please scan QR code to pay attention to the secret baker
Cooking tips:1. How many Sikang can be made with the formula? This recipe is about the size of 12 packets. There are skills in making delicious dishes.