Salty Sikang(xian wei si kang )

Salty Sikang

Introduction:

Production steps:

Step 1: put the flour, whole grain oatmeal, baking powder, salt and powdered sugar in a large bowl, and knead them evenly (that is, dry material) to form coarse particles.

Step 2: pour in the milk and egg, and stir well with a rubber knife.

Step 3: cut the barbecue into small pieces. Pour in the barbecued pork granules, and then mix them evenly with a rubber knife. Don't stir for too long, otherwise the dough will be elastic and not so crisp.

Step 4: put the dough on the chopping board and sprinkle a little flour on the chopping board.

Step 5: knead the dough into squares with hands or rolling pin, about 1cm thick.

Step 6: use a knife or a pizza wheel knife to split it into about 2 cm in length and width (in fact, the size and shape are up to you).

Step 7: brush a layer of vegetable oil on the bottom of the non stick plate, put the small dough into the baking tray, line up, and then brush with the whole egg liquid.

Step 8: put in preheated oven 300-325f for 18-20 minutes. Temperature and time are just for your reference.

Materials required:

Butter: 25g

Oat flour: 30g

Low gluten powder: 90g

Baking powder: 4G

Powdered sugar: 10g

Milk: 45g

Whole egg liquid: 15g

Barbecued pork: 30g

Salt: 1 / 4tsp

Note: when scone roasts for about 10 minutes, it's better to turn the baking pan 180 degrees, so that the heating and coloring are more uniform.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Xian Wei Si Kang