English style tea snacks - Sikang
2024-07-07 14:59:56 442
Sikon, originating from the UK, can be easily made without the need for fermentation, hence it is called instant bread. After baking, Sikang is spread with jam and consumed with tea, making it a British tea snack. The roasted Sikang is relatively crispy, and after one or two days, the taste becomes crispy and soft.
Details of ingredients
Technique
Steps to make English style tea snacks - Sikang
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1. Cut the butter into small pieces and add high gluten flour, low gluten flour, baking powder, sugar, and salt into a container.![]()
2. Mix butter, flour, and other materials together, and then use an egg beater to break them up in the highest grade (preferably using a blender)![]()
3. Dig a small hole in the middle of the dispersed dough and add milk.![]()
4. After the milk is absorbed by the dough, use a rubber scraper to mix the dough evenly.![]()
5. Put the mixed dough into a cling bag, press it into a ball by hand, and let it relax in the refrigerator for 30 minutes.![]()
6. Lay a layer of plastic cloth on the panel and cover it with another layer of plastic cloth. Use a rolling pin to roll out a 2cm thick dough![]()
7. Cut the mold into a circle of 5 centimeters (I don't have a spoon to replace the mold)![]()
8. Brush milk on the surface to turn the baked color yellow![]()
9. Bake in a preheated oven at 190 degrees Celsius for 25-30 minutes.
