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How does Sikang make it delicious and simple?

Practice 1 sift the chilled flour and add the flour, sugar, and other seasoning powder (if you don't want to add it, you can omit it, the sugar increment is a little bit, that is, the original flavor Sikang). Just take out the cream from the refrigerator, take advantage of the ice hard condition, cut the cream into fine dices. Put it in the basin. Mix the milk and eggs and set aside. Use your palms to rub the cream and powder apart while the cream is cold, kneading to a grain like fine sand.

Get rid of baking powder, low-temperature fermentation, this kind of Sikang is delicious, a healthy breakfast for the family. The roasted dried blueberries are crisp on the outside, soft on the inside and elegant with the delicate aroma of raisins. It is a leisurely thing to have a glass of hot milk with breakfast.

Main ingredients: 3 cups of whole wheat flour, 30g walnut, 30g jujube; excipients: 50g butter, 1 tablespoon salt, 1 tablespoon sugar, 4 cups milk, 1 cup water, 4 cup walnut Sikang 1 prepare whole wheat flour, walnut and jujube. Please click to enter the picture description 2 walnuts need to be stung in the microwave for two minutes. Please click to enter picture description 3 and cut the walnut and jujube into small pieces. Please click to enter picture description 4 to prepare the milk.

Scones is a traditional English snack that is usually served with afternoon tea.

Scones is a traditional snack that originated in England and is usually served with afternoon tea. To make a delicious and authentic Sikang, you need to follow some basic principles and steps.

The correct way to eat scones

1. The correct way to eat is to break the scones horizontally and then spread them with jam or fresh cream, which can also be eaten on top of each other. The taste is very good, and the scones can be eaten with milk tea or black tea. The strong aroma of the tea is matched with the softness and sweetness of the scones. Scones can be used not only for breakfast, but also for afternoon tea snacks.

2. In a large bowl, mix whole wheat flour, oatmeal, baking powder, sugar and salt well. Using a knife or index finger and thumb, mix the frozen butter with the flour until the mixture shows a fine crumb shape. In another bowl, beat the eggs and mix them with yogurt or low-fat cheese. Pour the liquid mixture into the dry mixture and stir gently until it is just combined. Don't stir too much, lest the scones become hard.

3. The correct way to eat scones is usually to cut it horizontally, then spread it with jam or cream, or you can eat it on top of it, so that you can better experience its crisp and soft taste. Enjoy with milk tea or black tea to complement the fragrance of tea and the sweet taste of scones. Scones are suitable not only for breakfast, but also for afternoon tea snacks.

4. 9 cakes are left standing for 10 minutes and the surface is brushed with the previously reserved egg milk; at this time, the oven can also be preheated and heat up and down 180 degrees; 1 the baking pan covered with Scolan blanks is sent into the preheated oven middle layer; if it is a large oven and the upper and lower pipes can control the temperature alone, it can be heated 180 degrees, 160 degrees, 25 minutes or so.

Delicious taro mud Sikang

Split molding: place the dough containing taro paste on a flour-sprinkled worktable, gently flatten it to a thickness of about 2cm, and then cut it into the desired shape with a mold. Secondary fermentation: put the cut Sikang on the baking pan, set aside a certain interval, cover the cling film, refrigerate for 30 minutes to 1 hour, and carry on the secondary fermentation. Preheat oven: preheat oven to 180-200 degrees Celsius.

Take out the fermented dough, gently press the exhaust, and divide it into equal portions. (2) take a small piece of dough, roll it into a round piece, put in an appropriate amount of taro paste, then wrap the dough and tighten the seal. Baking: (1) preheat the oven to 180 °C. (2) put the wrapped taro Sikang on the baking pan, leaving some space between them.

Mashed taro Sikang is a kind of snack that combines traditional English Sikang and sweet mashed taro. It is soft on the outside and soft on the inside, with rich milky aroma and dense taste of taro, making it very suitable for breakfast or afternoon tea.

The delicious recipe of Walnut Sikang?

Walnut Sikang 1 prepare whole wheat flour, walnuts and dates. Please click to enter the picture description 2 walnuts need to be stung in the microwave for two minutes. Please click to enter picture description 3 and cut the walnut and jujube into small pieces. Please click to enter picture description 4 to prepare the milk. Please click on the input picture description 5 I can't find the scale at home, so I have to use a small cup as a measuring cup. I used three cups of whole wheat flour.

Spread the baking paper on the baking pan, put the cut Sikang on the baking paper, and leave some space. Place the baking pan in a preheated oven and bake for about 15-20 minutes, or until Sikang turns golden. Cool and enjoy: remove the baked walnut from the oven and put it on the cooling rack to cool for a few minutes. You can prepare some cream or jam at this time and enjoy it with Sikang.

To make a delicious whole-wheat maple walnut, first sift the high-gluten flour and low-gluten flour to ensure the fineness of the flour. Then, cut the butter into small pieces, mix it evenly into the flour and rub it into fluffy particles. Add maple syrup, which adds a touch of sweetness to Sikang. Then, beat in an egg, stir well, and then slowly add the right amount of water to make the batter softer.

Step 1 put the milk in a microwave container, microwave for ten seconds, stir and melt with half a tablespoon of yeast. Rinse blackcurrant and drain, dice walnut kernels and set aside step 2, put plain flour and whole wheat flour in step 2, add 1 to 4 tablespoons salt, add oil, brown sugar, melt yeast milk before, 25 ml of whole egg. Mix well with a scraper and squeeze it into a ball with your hands. Don't knead too much.

Then, dissolve the yeast in 35 degrees milk, let stand for 8 minutes, add 50 grams of beaten egg liquid, mix well. Then, pour the mixture into the flour and stir until the dough forms. In this process, you can add chopped walnut kernels and soaked dried fruit, and remember to squeeze out the juice from the dried fruit to maintain the taste of Sikang.

Materials: 200g flour (high, medium and low gluten flour) milk powder 20g butter 60g salt 1g fine granulated sugar 45g (or substitute sugar) aluminum-free baking powder 6g banana (about 55g after peeling) 55g whole egg liquid 55g (a large egg) 40g Jialibao dark chocolate 50g Bigen fruit chopped 50g (or walnut kernel) egg yolk liquid or whole egg liquid appropriate amount of sesame or almond slices production steps: 1 Bigen fruit chopped and set aside. Cut the butter into small pieces and freeze for 10 minutes.

Introduction to the correct eating method of Scone Cake

1. The correct way to eat is to break the scones horizontally and then spread them with jam or fresh cream, which can also be eaten on top of each other. The taste is very good, and the scones can be eaten with milk tea or black tea. The strong aroma of the tea is matched with the softness and sweetness of the scones. Scones can be used not only for breakfast, but also for afternoon tea snacks.

2. The correct way to eat scones is usually to cut it horizontally, then spread it with jam or cream, or you can eat it on top of it, so that you can better experience its crisp and soft taste. Enjoy with milk tea or black tea to complement the fragrance of tea and the sweet taste of scones. Scones are suitable not only for breakfast, but also for afternoon tea snacks.

3. Ingredients: 150 grams of goldfish low-gluten wheat flour, 40 grams of butter, about 50 grams of whole egg liquid, 20 grams of milk, 1 tablespoon of non-aluminum baking powder (5 grams), 20 grams of fine sugar, 2 spoons of salt (5 grams).

4. Using a knife or index finger and thumb, mix the frozen butter with the flour until the mixture shows a fine crumb shape. In another bowl, beat the eggs and mix them with yogurt or low-fat cheese. Pour the liquid mixture into the dry mixture and stir gently until it is just combined. Don't stir too much, lest the scones become hard. Gently fold in the berries and any other optional additives.

5. Sikang seems simple, but to taste its true meaning, the correct eating method is very important. First, bake Sikang in an oven preheated to 160℃ for 10-15 minutes until the outer skin is golden and crisp and the inside remains soft. If there is no oven, use a pan, add a little oil, and fry over medium and medium heat until golden on both sides. Then, cut the roasted Scolm, spread it with jam or cream, and match it with a cup of hot tea or coffee to enjoy its delicacy.

The diagram of Sikang's correct eating method

1. Walnut Sikang 1 prepare whole wheat flour, walnuts and dates. Please click to enter the picture description 2 walnuts need to be stung in the microwave for two minutes. Please click to enter picture description 3 and cut the walnut and jujube into small pieces. Please click to enter picture description 4 to prepare the milk. Please click on the input picture description 5 I can't find the scale at home, so I have to use a small cup as a measuring cup. I used three cups of whole wheat flour.

2. Then divide it into 8 equal parts, knead it round and press it flat, and shape it into a small bowl. At this time, Sikang can be put into the freezer and refrigerated for 15-20 minutes. Soften the cream cheese in advance and stir in the rose sauce. Squeeze into the inside of Sikang. Oven 180 degrees for 20 minutes.

3. Cranberry Bai Qiao Sikang: 200g of low gluten flour, 40g of fine sugar, 1g of salt, 4G of baking powder, 60g of refrigerated butter, 1 egg, 70g of light cream, 50g of dried cranberries and 50g of chopped white chocolate. Step: refrigerate butter and cut into small pieces and set aside. Low powder, fine sugar, salt, baking powder, stir well, refrigerate and set aside. Pour the above two kinds of materials into the chef's machine, use k oars at medium speed to high speed, and desertify. Until the butter and flour are evenly gravel.

4. First of all, put Sikang in the oven and bake at 160℃ for 10-15 minutes to make the outer layer golden and crisp and the inside soft. If there is no oven, you can use a pan instead, add a little oil, put Sikang into the pan and cook over medium and low heat, about 2 minutes on each side, until golden brown.