|Fine granulated sugar||50g|
|Rum (warm water)||15g|
|Baking powder||2 and 1/2 tsp|
|Lemon juice||2 tsp|
Flour, baking powder, salt and sugar are evenly mixed.
The butter that has just been taken out of the refrigerator does not need to be thawed. Pour the small pieces into the flour, mix the flour into a granule, and mix it into the flour.
Rum is briefly heated in a microwave oven, soaked in raisins. After 10 minutes, remove the squeezed juice and pour the raisins into the mixed flour.
Pour in a mixture of lemon juice and milk, pour it a little bit, and pour it into a dough with a shovel. Don't stir it to avoid the flour.
The turned dough is more viscous and can be wrapped in plastic wrap and placed in the refrigerator for half an hour before being taken out.
Sprinkle the flour on a clean platform, gently pat the dough with a hand that has also been coated with flour, and keep the thickness at 2-2.5 cm. Do not use a rolling pin to avoid the dough from sticking out.
The shape can be cut directly with a knife, or a small piece can be pressed with a 5 cm diameter mold.
The pressed dough is placed on the baking paper, and a large dough can make roughly 10 scotts, and a layer of egg liquid is applied to the surface.
The oven is preheated at 220 degrees, and baked for 15-20 minutes until the surface of the Sikang is golden. After baking, it is taken out and left for 10 minutes. The internal organization of Sikang will be more fluffy and delicious.