If you suddenly want to eat dessert during the holidays, you can turn out the food and make some Si Kang with random shapes and delicious taste, so that you can be kind and loving during the holidays. Red raisin Si Kang food preparation in advance: salt-free butter 55g baking powder 5g salt 2g sugar 25g egg yolk 35g low-gluten flour 250g milk 95g raisin 35g rum 15g.
The first step is to soften 55g of unsalted butter in a warm place. I usually put it in the radiator and wait 15 minutes. I stick it with chopsticks. It's easy to stick it in. This is softening. Then add sugar and let it fade until the unsalted butter turns white.
Then add 2 grams of salt and slaughter for another minute. Here, 35g of egg yolk is used, only egg yolk is used, and the remaining egg yolk liquid can be used to wipe the surface of Si Kang. Put the egg yolk back several times, each time the egg liquid and unsalted butter are fully consumed and combined before adding the rest.
Step 2: Sieve in 250g of low-gluten flour and 5g of baking powder, then pour in milk and stir evenly with a silica gel shovel. Finally put the raisins in. The raisins here are brewed with rum. There is no rum, so mineral water can be used instead.
The third step is to roll the kneaded batter into a chaotic dough sheet with a wall thickness of 2 cm. If there is a round mold, it can be pressed out to make a small round cake, otherwise it can be cut into 8 pieces and the surface can be smeared with egg liquid.
7. The electric oven is set at 185 degrees. After heating for 5 minutes, put Scon in the middle and high floors and bake for 15 minutes. Before publication, Si Kang was soft and refreshing, and she was not afraid to go out when she was ripe. After completely cooling, it is sealed and stored, and the taste is very good within 2-3 days.