Lavender Sikang(xun yi cao si kang )

Lavender Sikang

Introduction:

"The balderdash like flower language and lavender like light purple make people feel that tenderness is always in their hearts in spring..."

Production steps:

Step 1: dissolve yeast in warm milk and let stand for 5 minutes

Step 2: cut the butter into small pieces

Step 3: sift the low gluten powder into the powder bowl, add butter and sugar.

Step 4: rub the butter in the flour by hand to form fine crumbs.

Step 5: add lavender to flour, mix well and set aside.

Step 6: add yeast water into the flour bowl and mix well.

Step 7: gently knead until the dough is glossy. (don't rub too much to avoid tendons)

Step 8: roll the dough with a rolling pin and cut it into diamond pieces.

Step 9: put tin foil on the baking tray, put the cut into the baking tray, and brush with egg yolk.

Step 10: preheat oven, 180 degrees, middle layer, 15 minutes.

Materials required:

Lavender: 10g

Milk: 125ml

Low gluten flour: 250g

Yeast: 6g

Butter: 70g

Sugar: 60g

Yolk: a little

Note: lavender is a kind of fragrant purple blue flower. It's as romantic as where it's located. This kind of flower was born in Provence, France, has a beautiful love legend. Memory is like lavender. The story that once happened here is like yesterday's smoke. It's far away and gentle. It's very thin and engraved in the bottom of my heart In a trance, I realized that lavender flower language is waiting Waiting for love, as long as you breathe hard, you can see the miracle! Waiting for the love of hope

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: Vanilla

Chinese PinYin : Xun Yi Cao Si Kang