Si Kang is a common English afternoon tea snack, which is made of wheat, barley or cereal, cut and coated with cream or jam. The first thing about a good Si Kang is that you can't add any auxiliary materials (baking powder, baking soda powder and the like) to make it fluffy. Si Kang uses eggs, milk, butter and water to make it fluffy naturally.
As for Si Kang, the practice is very simple. It is not as high in oil and sugar as biscuits and cakes, and it is not as time-consuming as bread. Afternoon tea and breakfast are very good, and it is one of the snacks that are very suitable for families to make frequently.
Si Kang is a Scottish fast bread. Its name comes from a stone with a long history in Scotland, which is called the Stone of Scones. The traditional Scones are triangular, with oats as the main material, and the dough is baked in a shallow pot for pancakes. Up to now, flour has become the main material, and it is baked in an oven like ordinary pasta, and its shape is no longer limited to the traditional triangle.
Europeans describe Sikang as the protagonist of afternoon tea, and the quality of Si Kang can determine the level of the teahouse, which can be matched with jam or cream. It will be very special and charming if it is matched with good earl grey taste and taste.