Si Kang can be sealed for about 2 days at room temperature, but it can be stored for about 1-2 months under sealed freezing. When eating, you need to thaw and warm up first, sprinkle some water on the surface of Sikang, and then put it in a preheated 180℃ oven and bake it for 3-5 minutes.
Production skills:
1 Generally speaking, you don't need to add too much butter to make Si Kang, and the butter must be cold and hard, that is, it is just taken out of the refrigerator and diced at the moment of use, and then directly rubbed into the flour, and the finished product should form a texture like coarse bread crumbs.
2. The liquids given in the formula are for reference only, and the humidity in the air and the absorption of the flour itself will affect the final product. What you need is to observe the state of the dough itself to fine-tune the amount of liquid. The best state of Si Kang dough should be very soft and sticky, which is almost just like that.
3. When kneading dough, remember to sprinkle a thin layer of cloth on the panel in advance, and dip the cloth on your hands. When kneading, pay attention to moving quickly and gently, fold the outer edge of the dough into the middle and knead it, and turn it over while kneading. Turn it over about four or six times, and the dough should be smooth.
Be careful not to start too hard, and don't rub it for too long. If it is smooth, stop. If it is too much, it will become bread. During this period, if your fingers are too sticky to operate with dough, don't wash them with water, but "dry clean". Just grab a handful of dry noodles and rub them away from the basin for a little while.
4, the dough must be evenly patted (you can bulge a little in the middle), be careful not to make it thin if you are not careful. It will be easier to shoot from the middle. If you make a lot, use a rolling pin.
5. People in Skoda have different opinions on whether the dough should be expanded from the middle or collected from the periphery, and there is no conclusion. You can try both and see which one is easier to operate.
6. Before baking, there is another step called glazing, which is not necessary, but if you want a charming golden brown layer on the top of the Si Kang, you have to rely on it. The process of sizing is very simple, that is, before baking, take a brush and dip some liquid on the surface. Dip in water to get light brown, dip in egg liquid is dark brown, dip in milk or buttermilk is in the middle.
7. British food magazine "Food to"
Love suggests that Scon should be placed in that deep cake tray, and then they should be placed so that they will touch each other, so as to prevent them from staggering and disordering in the baking process because of inspiration.
In terms of taste, only the top side has a hard shell, and the whole is soft. If you like the kind with a hard shell, put it on a baking tray coated with oil in advance, and then the time needs to be reduced.
8. The oven temperature for baking Si Kang must be high, because the higher the temperature, the faster it will spread, and the softer and lighter the texture will be. The situation of each oven is different, so you need to adjust the position of the grill according to the situation of your own oven, and put it at the highest temperature in the oven, not necessarily in the middle of the oven.
9. When the baking is almost over, open the oven cover and knock on the Si Kang. It feels like there is a hole in it, which means it is baked. Well, remember to knock on the middle of the baking tray, which is relatively difficult to cook.
10, after baking, put it on a shelf to cool, and then cover it with a tea towel, so that the top will be softer. Of course, if you like something with a hard shell, just drop the tea towel.