27's Baking Diary-guzi Yeast Edition Sikang

Name: 27's Baking Diary-guzi Yeast Edition Sikang
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 125g High-gluten flour; Some honey; 30g butter; 60g milk; 1/2 tsp Dry yeast; 1/4 teaspoon salt; 15g Caster sugar; 15g Raw melon seeds

by 27 Hall

4.7 (1)

Favorite

1

Difficulty

Hard

Time

24h

Serving

2

Scon, a traditional British snack~because it's simple and delicious~ so~ I can’t help making 27 in the weight loss~27 who likes to eat nuts. This time I added melon seeds to Scon~ it tastes good~~"

Ingredients

125g High-gluten Flour
Some Honey
30g Butter

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60g Milk

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1/2 tsp Dry Yeast
1/4 teaspoon Salt

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15g Caster Sugar
15g Raw Melon Seeds

27's Baking Diary-guzi Yeast Edition Sikang

1. Ingredients

2. Mix the flour and salt, cut the butter into small pieces, and pour it into the flour.

3. Knead the butter and flour with your hands, so that the butter and flour are mixed into a coarse corn flour state.

4. After mixing the milk, dry yeast, and sugar evenly, pour it into the flour and knead it into a smooth dough.

5. Flatten the smooth dough, evenly sprinkle half of the raw melon seeds, fold in half, and knead again into a smooth dough.

6. Flatten the dough again, sprinkle the remaining raw melon seeds, knead it again into a smooth dough, seal it, and seal the refrigerator for overnight.

7. After getting up early in the morning, take out the refrigerated dough, squeeze it, write it into your favorite shape, put it in the preheated oven, middle layer, upper and lower heat, 185℃, 15 minutes, you can go now~ Wash~After washing, Si Kang will bake it~ hee hee~~