Chinese Food
Caramel walnut Sikang
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Scone is the bottom layer of British afternoon tea. It has a long history. It is a national snack in Britain and one of the representatives of western countries. Sikang is simple and mellow. It can be used for breakfast or tea in the afternoon. It can be made into salty or sweet. It can also be spread with cream, cheese or jam. The taste is very good. This time, coffee and yoghurt were added to Sikang dough. Caramel and walnut were used as stuffing. Yeast was used for cold fermentation. No need to over knead the dough. After one night's waiting, you can easily enjoy a fresh delicious Sikang the next day.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients you need.
Step2:Heat the walnuts in the microwave for two minutes until they are ripe. Cool them and break them into small pieces.
Step3:Add the sugar and water needed for caramel walnut into the pot. Turn on the heat. Stir until it bubbles.
Step4:Put in the chopped walnuts. Adjust the medium and small heat properly. Continue to stir. Turn off the fire when you see caramel color.
Step5:Pour high gluten flour into a large bowl. Add salt and butter.
Step6:Mix the butter and other powders by hand to form crumbs.
Step7:In a bowl, pour coffee, yogurt, egg white and yeast powder. Stir well.
Step8:Add a well stirred liquid to the crumbs.
Step9:Use a scraper to stir until there is no dry powder.
Step10:Use your hands to make a more even dough, but do not over rub it.
Step11:After kneading, first press it with your hand, and then use the rolling pin to slightly roll it out.
Step12:Put Caramel walnuts on the rolled dough.
Step13:Then fold and compact in half. Continue to put Caramel walnuts.
Step14:Continue to fold in half. Make it into a round shape. Wrap the plastic wrap and refrigerate in the refrigerator for one night.
Step15:Take out the frozen Sikang dough, press it with your hands, and roll it open with a rolling pin.
Step16:Cut into 8 pieces evenly with a knife.
Step17:Put Sikang in the nonstick baking tray in turn. Brush the surface of Sikang with egg white and sprinkle with a little cereal.
Step18:Put into the middle layer of the preheated oven. Bake at 175 ℃ for 15 minutes.
Step19:Finished drawings.
Step20:Finished drawings.
Step21:Finished drawings.
Cooking tips:1. Caramel color on the caramel walnut. Do not fry it. 2. There is no coffee. You can directly use yogurt instead. That is, add 60 grams of yogurt directly. 3. After the dough is refrigerated for one night, it doesn't need to wake up or ferment again. Just press the flat roll to cut and bake. 4. Please adjust the baking temperature and time according to the situation of each oven. There are skills in making delicious dishes.
