Oat jujube Sikang(yan mai mi zao si kang )

Oat jujube Sikang

Introduction:

"Scone's calories are lower than cookies, and it's more hungry. It's relatively simple and less time-consuming. However, the main purpose of making scones is to reduce pressure. The pressure of work is a little high, so I want to bake something, so I start to try scones and make snacks. I feel good to throw myself in the kitchen. In addition, someone likes the cookie made last time and wants to continue. However, the result is that someone doesn't have a cold and doesn't eat much. Fortunately, the evaluation of colleagues is pretty good ~

Production steps:

Step 1: mix flour with salt and baking powder

Step 2: sieving

Step 3: add appropriate amount of oats, soften butter at room temperature, and put into flour mixture

Step 4: rub the mixture evenly by hand to form crumbs

Step 5: add milk, 3 / 4 egg, and dried jujube, mix

Step 6: blend into a smooth dough

Step 7: roll the dough into 1.5cm dough without refrigeration

Step 8: mold or cut into small pieces

Step 9: preheat the oven at 180 degrees, then put the scones into the oven at 200 degrees, and bake for about 20 minutes

Step 10: come out

Materials required:

Low powder: 300g

Butter: 50g

Sugar: 30g

Oats: 100g

Dried jujube: appropriate amount

Salt: 1 / 4 teaspoon

Baking powder: 1 tsp

Milk: 90ml

Egg: 1

Note: this dosage is a little light, you can appropriately increase the amount of sugar and butter. One person's taste.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Yan Mai Mi Zao Si Kang