1. Although they are all high-gluten flour, the bread tastes super fluffy and soft. And Si Kang is crisp outside and tender inside.
2. In the production process, bread needs to be kneaded for a long time to give full play to the gluten of dough. On the other hand, Scon can make dough smooth.
Bread is mostly sweet, but Sikang can make a mixture of salty and sweet, or just salty and not sweet.
4. In the production process, bread needs to be fully fermented many times, while Si Kang is semi-fermented.
Si Kang fever:
Si Kang is a kind of bread and the standard of English afternoon tea. Generally speaking, the original flavor of Si Kang contains about 34 calories per 100g, of which 54.8% is fat and 39.6% is carbohydrate, so it is not recommended to eat Tongkang during weight loss.
Si Kang usually uses a lot of butter and flour in the production process. If we don't pay attention to controlling the food intake, it will easily lead to excessive calories. If you are losing weight, it is recommended to eat low-calorie fresh fruits, such as apples, strawberries and oranges. Or burn calories by doing more exercise, such as skipping rope, swimming and jogging.