#四session Baking Contest and is Love to Eat Festival#seaweed Sausage Sikang

Name: #四session Baking Contest and is Love to Eat Festival#seaweed Sausage Sikang
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 35g Cantonese sausage; 35g Crispy sausage; 3g Crushed Nori; 20g butter; 45g milk; 4g Sugar; a little salt; 4g Baking powder

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Feeling exhausted and hurt, it seems that I can't spare too much energy to ponder the time-consuming bread, and continue to use the fast-handed Scone to continue the daily breakfast.
Compared with the sweet taste, it is more inclined to the salty scones. The seaweed-flavored sausage Skon, but unfortunately the sausage is a little bit worse, so I simply use some crispy sausage to make up for it.
There was a lot of meat, scattered all around, and finally managed to tuck it into the dough. Freeze eight pieces and put them in the oven. Then, he almost left it behind. Suddenly remembered, imagining it scorched and smoked and smelt, and rushed into the kitchen. The countdown to the last three minutes, the condition is fine, light golden, overflowing with meaty smell. . .
Take a sigh of relief and come out. "

Ingredients

#四session Baking Contest and is Love to Eat Festival#seaweed Sausage Sikang

1. Ingredients: 100g flour, 35g wide-flavored sausage, 35g crispy sausage, 3g chopped seaweed, 20g butter, 45g milk, 4g sugar, a little salt, 4g baking powder

2. Cut the crispy sausage and sausage into small cubes and set aside.

3. Mix flour, baking powder, salt and sift into a bowl,

4. Add sugar and mix well.

5. Add softened butter and knead into a coarse powder,

6. Add milk and stir well.

7. Add diced meat and seaweed,

8. Grab evenly.

9. Place it on the counter and roll it into a 1.5 cm thick round cake.

10. Cut into eight pieces.

11. Place it on the baking tray and spread the distance.

12. Put it in the oven, middle level, and fire up and down at 190 degrees, and bake for about 15-20 minutes.

13. The surface is golden and baked.

Tips:
Sausage can be adjusted at will according to your own taste.
The amount of salt should be increased or decreased according to the salty taste of the sausage.
The baking time and firepower need to be adjusted according to the actual situation.