Old Shikang
By VicentaLakin
Tasty Succhan, a very favorite tea snack, soft inside when it's fresh, strong butter, delicious! {\bord0\shad0\alphaH3D}
Recipe Recommendations
- medium-gluten flour 300 grams
- butter 70 grams
- milk 85 grams
- whole egg liquid 50 grams
- Aluminum-free baking powder 7 grams
- salt 5 grams
- fine sugar 25 grams
- chopped almond 3 tablespoons
- surface egg liquid appropriate amount
- sweetening
- roast
- half an hour
- ordinary
Steps for Old Shikang
1
2-3 times mixed with powdered powder
2
Then you add salt and sugar, and you mix as much dry materials as possible and fully mix them
3
Butter is cut into small pieces, mixed with plastic scraping plates, making it a small chip
4
Cracked butter mixed in powder as shown in the figure, added almond shredded, mixed even again
5
Fresh milk and egg fluid mixed into mixed powder
6
Scratch it with a razor and then scratch it with your hands and make it a noodle
7
I'll put the finished noodles in a bag and put them in a freezer for over an hour
8
when the dough is removed, it's covered with plastic bags, and it's opened with a stick, about 2 cm thick
9
And then you're gonna use a circle model to crush the pie skin
10
Preheat oven, 170 degrees, upper middle, about 25-30 minutes