Refreshment afternoon tea dim sum Kwai sk(kuai shou xia wu cha dian xin yuan wei si kang )

Refreshment afternoon tea dim sum Kwai sk

Introduction:

"Original Sikang, a favorite afternoon tea snack. When it's baked, it's crisp on the outside and soft on the inside, with a strong butter smell. It's very delicious! ~！ ~”

Production steps:

Step 1: mix medium powder with baking powder and sift for 2-3 times

Step 2: then add salt and sugar, try to stir the dry material evenly, and mix well

Step 3: cut the ice butter into small pieces and mix with a plastic scraper to make the butter into small pieces

Step 4: mix the chopped butter in the flour, as shown in the figure, add the chopped almonds, and mix well again

Step 5: mix the fresh milk and egg liquid and pour them into the mixed powder

Step 6: stir evenly with a scraper, and then grasp a few times with your hand to make the dough

Step 7: put the finished dough into the fresh-keeping bag and refrigerate for more than 1 hour

Step 8: after taking out the dough, cover it with a plastic bag and roll it with a rolling pin, about 2cm thick

Step 9: press out the round crust with the round model

Step 10: put into the preheated oven, 170 degrees, middle and upper layer, bake for about 25-30 minutes

Materials required:

Medium gluten flour: 300g

Butter: 70g

Milk: 85g

Whole egg liquid: 50g

Aluminum free baking powder: 7g

Salt: 5g

Fine granulated sugar: 25g

Chopped almonds: 3 tbsp

Surface egg liquid: appropriate amount

Note: 1, this is a very simple and fast snack, very suitable for beginners. The whole process needs to be noted that when mixing liquid powder, do not knead. Use scrapers to mix evenly, then use hand to catch a few, then make a group, otherwise the dough will Kwai, will not be soft, this is the most critical. 2. In the last 5 minutes, the hot air circulation can be used, so that the coloring can be more uniform.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Kuai Shou Xia Wu Cha Dian Xin Yuan Wei Si Kang