Cranberry English tea cake
On the basis of original Sikang, different dried fruits can be added to produce several Sikang with different flavors. The cranberry scone, as if you had one. I've long forgotten the taste of it. Now let's try the Japanese master's. In fact, the most attractive thing is the cranberry that glitters like a ruby.Is Cranberry tea cake the most classic one?Do not knead the dough by hand during the whole process to prevent the gluten of the flour from affecting the crisp taste of the tea cake.The remaining dough after cutting can be gathered again, rolled out and cut again.The baking time and firepower can be adjusted according to the actual situation of the oven.
Step 1 . Materials used
Step 2 . Pour flour, baking powder and butter into a large bowl and mix with a slicer
Step 3 . Pour it on the desk and rub it into coarse powder
Step 4 . Dig a hole in the middle and put salt, sugar and milk
Step 5 . Start mixing from the inside with a cutting knife
Step 6 . Continue to cut the mixture with the cutting knife
Step 7 . Add dried cranberries and mix well with a cutting knife
Step 8 . Make it square, wrap it with plastic wrap, and put it into the refrigerator for 30-60 minutes
Step 9 . Take it out and roll it into a square with a thickness of about 2 cm
Step 10 . Cut a cup with a diameter of about 6cm into discs
Step 11 . take out
Step 12 . Brush egg liquid on the surface,
Step 13 . Put it in the oven, in the middle layer, heat it up and down 200 degrees, and bake it for about 15 minutes
Step 14 . The surface is golden and comes out of the furnace
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