Matcha Yexiang Sikang-You Are Foodie

By Jo
57

Matcha Yexiang Sikang

This is the second Western dessert I made. For the first time, I made mafen. I didn't control the baking time. The baking was a little too good, so I didn't show off my embarrassment. This Matcha Yexiang Sikang was very successful. When baking, the whole room was full of thick milk fragrance. Even after being left for a day, it still tasted full of milk and had a good mouth~~~

Main Ingredients

Auxiliary Ingredients

1. the oven needs to be preheated to 180 degrees in advance. Professional people will buy an oven thermometer. I don't use an oven thermometer. I can teach you how to cook in a fake way: you can bake in the air for 20 minutes at the same temperature as you need it in advance. Generally, the oven will reach this temperature point.2. in the process of mixing while adding milk and coconut milk, pay attention to adding a small amount to the dry powder free state, or the dough will be soft and difficult to form, and it will be too hard if you do not add a small amount of dough, so you should control the dosage yourself.3. it's best to pay attention to the spacing when putting the formed scones into the baking pan. Do not put them too closely, which will affect the fermentation. The second time you make baked goods, the first time you make scones, it's still very successful. You like scones very much. The black tea is really delicious. Hehe, it's super fragrant~~~

Step 1 . Prepare the required materials (coconut milk is what I wanted to add later, so it is not shown in the picture)

Step 2 . Low gluten flour, matcha powder, mixed with baking powder, sieved twice

Step 3 . Dice butter, add it to the powder mixture, and rub it into small strips

Step 4 . Add condensed milk and stir slightly

Step 5 . Add coconut milk and milk while stirring slightly until there is no dry powder

Step 6 . Then knead it into a ball by hand and roll it into a rectangle with a rolling pin

Step 7 . Fold the rectangular dough into four pieces and then roll it into long strips again. Repeat for two times, and the dough for making scone will be basically shaped~~~

Step 8 . Finally, roll the dough into a piece about 1cm wide, and then use the mold to print the shape you want. The leftovers can be kneaded and reused

Step 9 . Place the finally formed scomb on the baking pan covered with oilcloth, brush a little egg liquid on the upper layer, and then enter the preheated 180 ° oven. Bake it at 180 ° for 20 minutes

Step 10 . After baking, the milk flavor of the scom is very strong and delicious

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