250g of low-gluten flour, 6g of baking powder, 0g of brown sugar 1 5g, 3g of salt, 70g of plain yogurt, 80g of salt-free cream, 20g of sweet curry and cheese.

working methods

Step 1

1: Prepare ingredients. Freeze the unsalted cream and cut it into small pieces.

Second step

2: Take a clean bowl, add eggs, yogurt and brown sugar, and beat well with an egg beater for later use. Vermont curry block, add some hot water and mix well to make a sauce.

Third step

3: Sieve the low-gluten flour and baking powder, add salt, Vermont curry sauce and ice salt-free cream cubes, and knead well with your fingers.

Fourth step

4: Pour yogurt twice, stir with a scraper in a cutting way, stir into balls, add cheese and knead well.

Step five

5: Sprinkle some flour on your hands and table, then spread the dough with a stick and fold it into three folds (left and right folds).

Step 6

6: Open the vertical dough and fold it into three folds (up and down). Wrap it in plastic wrap or plastic bag and put it in the refrigerator for 30 minutes.

Step 7

7: Take out the frozen dough, flatten the dough slightly with a stick, make it about 2 cm thick, and cut it with a model.

Step 8

8: Brush the pressed dough with a little egg liquid and bake in the oven preheated to 170℃ for about 20 minutes.

Step 9

9: Brush a little salt-free cream on the surface while it is hot after baking, and sprinkle some coriander leaves. Curry cheese Si Kang is finished.