Condensed milk Sikang(lian nai si kang )

Condensed milk Sikang

Introduction:

"Scone is the fast bread of Scots. Its name comes from the place where the Scottish Royal family was crowned, a stone with a long history and known as stone of scone or stone of destiny. The original shape of scone is triangle. Roll out the dough, cut it into triangle shape and bake it in the oven. Later, Sikang's taste continued to develop and improve, the shape is no longer a simple triangle, can be made into various shapes according to their own preferences. Sikang is very suitable for afternoon tea and refreshments. If it is used as an breakfast every morning, it is also a great choice. "

Production steps:

Step 1: prepare raw materials

Step 2: pour the tea oil into the self-made flour and rub evenly to form the coarse corn flour

Step 3: add sugar, salt, egg liquid, water, condensed milk and synthetic dough

Step 4: put the bag into the refrigerator for 1 hour

Step 5: roll the dough into 1cm thick dough

Step 6: cut into triangular pieces

Step 7: put the cake into the baking tray

Step 8: brush a layer of egg liquid evenly on the surface

Step 9: preheat the oven 180 degrees, put in the middle layer of the oven and bake for about 15 minutes, then turn the surface into golden yellow

Materials required:

Autogenous powder: 250g

Tea oil: 30g

Sugar: 20g

Salt: 2G

Egg liquid: 40ml

Chocolate condensed milk: right amount

Water: moderate

Note: don't over knead the material when kneading into dough. Over kneading will cause too much gluten and affect the taste. Traditional scones are triangular. Of course, they can be made into other shapes according to personal preference.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Lian Nai Si Kang