English teacake
By VicentaLakin
It's actually Sicon. I've done it a few times. It seems to me that it's all low-band powder. And the Japanese master is half bread and half bread. These two are all the same, aren't they? You don't have any powder in your hand. It's easier to use it. In the past, it was rounded with cookies about 4.5 centimetres in diameter. This time, it is intended that a large circle of about 6 cm in diameter should be cut by the original size. There is no such caliber. Find it, find a glass with a small caliber, even though it's thicker. Sicon is the easiest and quickest. It's coming out quickly, it's gold and yellow, it looks good, but, eventually, it's more of a small scale。
Recipe Recommendations
- Medium gluten flour 125 grams
- white granulated sugar 10 grams
- salt 1 small pinch
- baking powder 5 grams
- butter 40 grams
- milk 56 grams
- egg liquid appropriate amount
Steps for English teacake
1
Use the material
2
Puffing, flour, butter, pouring into the bowl, mixing it with a cutter
3
He's on the crime scene
4
Dig a hole in the middle, put salt, sugar, milk
5
Slice the flour slowly from the inside
6
Continue to cut the complexion with a cutter
7
Arranged into squares, covered with fresh film and placed in refrigerators for 30-60 minutes。
8
It's a square of about 2 cm thick
9
Cutting into a circle about 6 cm in diameter with a mold or cup
10
Checkout
11
Put it in the oven
12
Put it in the oven, middle floor, 200 degrees up and down, about 15 minutes
13
The surface is yellow and gold