3g of medium gluten flour? Natural yeast 1g milk 7CC? 1 egg with salt cream 4g sugar 3g curry powder 1 tablespoon cinnamon powder a little nutmeg powder a little pepper salt 1 tsp

Practice

1

Sift the frozen flour, add the glutinous rice, sugar and other seasoning powder (if you don't want to add it, you can omit it, and the sugar will increase a little, which is the original flavor of Si Kang) and put it in a bowl. The cream just taken out of the refrigerator, while the ice is hard, cut the cream into fine dices. Put it in the basin. Mix the milk and eggs together for later use.

2

When the cream is cold-boiled, rub off the cream and flour with the palm of your hand until it is like fine sand. Move briskly, or the cream will melt easily because of the hand temperature. If the weather is hot, you can put two cold ice cubes under the basin.

3

Tear the natural yeast seeds into small pieces, put them into a pot, and turn the pot while cutting with a scraper, so that the seeds are completely cut like bread flour, and then stop mixing with the materials. I use the yeast seed of wine dregs

4

to pour the powder on the workbench, leave a hole in the middle, slowly pour in the egg and milk, and press it with a scraper and palm while breaking the base. It is forbidden to knead the dough.

5

Fold the dough evenly into blocks.

6

wrap it with plastic wrap, not too tightly, because it will ferment during refrigeration, so leave some space. Then put it into a storage bag and seal it tightly (to avoid drying). Keep it in the refrigerator for at least two days. (I let it stand for three days)

7

After taking out the dough, lightly sprinkle some hand flour on the workbench, use a stick to make a dough with a thickness of about 1.5 to 2 cm, use the rim of a small cup as a mold, and then press it into a circle. There is no cup, just cut it into your favorite shape with a knife.

8

Put it on a baking tray covered with baking paper or oil, coat the dough with egg liquid (except the weight), immediately send it into a preheated oven to bake at 2 degrees for 17 minutes, then move the upper layer and bake for 3 minutes to make the surface color. (Try adjusting the time in each oven).

9

Just baked, the skin is like a biscuit, and the inside is very elastic.

1

It's delicious if you enjoy it directly. There is the fragrance of Nanyang wind.

11

There are some points for attention. First, without adding other flavoring powder, it is the original flavor of Si Kang, and other materials remain unchanged. Second: the water content of each species is different. The amount of water and egg liquid I give is relatively small, because my species is relatively thick. If it is thin, you must reserve about 3CC and put it aside, and then add it slowly. Third: if you don't want to ferment at low temperature, you can also ferment at room temperature, about 1.5 to 2 hours at 3 degrees, and then bake it after rod molding. Fourth: Don't touch the trimmed side of Si Kang with your hands, so as not to affect the expansion. Fifth: the butter will be looser if it is increased to 6 grams to 1 grams according to your preference.