Chinese Food
Cranberry Bailey sweet Sikang
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The original recipe comes from the sweet rabbit sauce. It's a very unique Sikang. If you love baileysweet and Sikang, you can't miss it. The change of this recipe is to replace part of baileysweet in the original recipe with light cream, which neutralizes the strong taste of the original recipe. This taste is more easily accepted and loved by most people. The dried cherries in the original recipe were replaced by dried cranberries. They were not marinated with wine. It is more suitable for 12 people to eat.
Cooking ingredients
Cooking Steps
Step1:Mix low gluten flour, baking powder and salt. Add butter softened at room temperatur
Step2:Rub the mixture of butter and powder into crumbs by hand.
Step3:Cream and Bailey.
Step4:Pour the mixture into the basin.
Step5:Mix the powder and the mixture roughly.
Step6:Cut cranberries in advance. Cut white chocolate in advance. Add all to the bowl and mix well.
Step7:Knead the dough slightly until there is no dry powder. Do not over knead.
Step8:Roll the dough into a piece about one centimeter thick. Use the mold to cut out the shape you like. As dough will deform during baking, it is suggested to choose simple and regular shapes as much as possible.
Step9:Brush the surface with a thin layer of baileysweet (about 35g. Formula) - if you like the flavor more strong. It's OK without brushing.
Step10:Preheat the oven to 190 degrees. Heat the middle layer up and down for 15 minutes. Please adjust the temperature and time according to the spleen of your oven.
Step11:Finished product. Because it's painted with baileysweet. The surface shows beautiful luster. Let it dry until it's warm and ready to eat. Best taste. If you don't eat it right away, cool it thoroughly and seal it. Eat it as soon as possible.
Cooking tips:There are skills in making delicious dishes.
