However, although the traditional use of baking powder in Si Kang is quick and simple, people who advocate "nature" will inevitably flinch from baking powder. If you accidentally use too much, it will make Sikang have a bitter taste. So, today, let's try the yeast version of Si Kang. As simple and quick as bread, but much simpler than bread. You just need to wait one night for a freshly baked breakfast-your family will love it.
Reference component: 8
Baking: in the middle layer of the oven, fire up and down 185 degrees, about 15 minutes.
Materials?
High gluten flour125g
30 grams of butter
Fine sugar 15g
Salt 1/4 teaspoon (1.25ml)
Quick-drying yeast 1/2 teaspoons (2.5 ml)
60 grams of milk
Whole egg liquid 1 tablespoon (15ml)
Raisins 15g
How to make raisin Si Kang (yeast version)?
Soak raisins in clear water for a while, then filter out the clear water and use kitchen paper towels to absorb the water on the surface of raisins. Step 1: Mix flour and salt, cut butter into small pieces and pour into flour. Step 2: Rub the butter and flour by hand, and mix the butter and flour. Step 3: Mix raisins and Si Kang (yeast version).
Knead until butter and flour are mixed into coarse corn flour. Step 4 Raisin Si Kang (Yeast Edition)
Mix milk, dry yeast, sugar and eggs evenly. Step 5 of Raisin Si Kang (Yeast Edition)
Pour the liquid mixture from step 5 into the kneaded flour from step 4. Raisin Si Kang Method (Yeast Edition) Step 6.
Knead into a smooth dough by hand. Step 7 of Raisin Si Kang (Yeast Edition)
Crush the dough, sprinkle with half raisins, fold in half, and knead into round raisin Si Kang (yeast version) Step 8.
Press the dough again and sprinkle the remaining raisins with Shangkang raisins (yeast version) Step 9.
Fold it in half and knead it into a circle. Put the round dough into a bowl and put it in the refrigerator for one night (to prevent the dough surface from drying out, cover the dough surface with plastic wrap). Raisin Si Kang (yeast version) 10 steps.
The frozen dough is placed on the operating table, squashed, and then cut into eight pieces of raisin Si Kang (yeast version). Step 1 1.
Put the cut dough into a baking tray and brush a layer of whole egg liquid on the surface. Then put it in a preheated oven, heat it up and down 185 degrees, bake it for about 15 minutes until the surface is golden, and then take out the raisin Si Kang (yeast version). Step 12.
skill
1, this Si Kang does not use chemical leavening agents such as baking powder, but uses yeast for fermentation. The Si Kang made in this way is more delicious, natural and healthy, and the taste is more moist. Compared with the baking speed of the baking powder version of Si Kang, all we need to do is wait for one night.
2. After the dough is refrigerated for one night, there is no need to wake up and ferment again, just flatten it and cut it into pieces for baking. So this Si Kang is very suitable for breakfast-the dough made the night before is put in the refrigerator, and the next morning you can bake a hot Si Kang for the whole family. Add a glass of milk, which is nutritious and delicious.
3. You can omit raisins to make original Si Kang. Replace raisins with other dried fruits (dried cranberries and blueberries) or nuts (walnuts, almonds, etc.). ), and you can make all kinds of delicious scones.