British afternoon tea - Two color Sikang

1. Mix all the materials of A, cut 40g of butter from B into small cubes in a frozen state, and add the mixture of A.

2. Use a rolling pin, scraper, etc. to crush the butter cubes in A and mix.

3. Add one tablespoon of eggs, then gradually add three tablespoons of milk, and mix to form a dough. Do not rub too much, the dough should be relatively dry.

4. Put 3 in the refrigerator and freeze for more than 20 minutes, remove and evenly cut into 8 parts.

5. Hand knead into a hollow bowl shape.

6.8 pinches are like this.

7. Fill half of the hollow section with peanut butter and half with jam, then put it into the preheated middle and lower layers of the oven. Bake at 180 degrees Celsius for 2-3 minutes, then place a baking tray or cover it with a layer of tin foil and continue baking for 15-18 minutes.