Super fast hand Super healthy Super delicious! ! ! ! ! ! This is the most satisfying taste I made after I bought the oven! ! ! Prepare the material for 10 minutes, 180 degrees for 20 minutes. PS: It was just to consume the rest of the red dates, but it was so beautiful! ! ! ! and so! Decisively build a recipe! ! ! Wow~~
Mix brown sugar, red dates yogurt, oil, and eggs until the brown sugar dissolves. (I use Yili or Mengniu. In short, it is a kind of liquid but thick one is a fine cup. If the original acid is used, the final red dates will be lighter. It is recommended to increase the amount of dried red dates.) 135g red date yogurt)
Mix the low-gluten flour and the baking powder evenly and sieve into the liquid of step one (must mix the baking powder and the low-gluten flour first and then sieve again, and then it will not be loose or fluffy or partial large hole if it is not baked later)
Mix the material evenly with a squeegee (do not over-mix as long as there is no dry powder)
Add the chopped red dates and mix well. Probably the raisins or the size of the fingernails. I use the cheapest red dates in the supermarket. Of course, the better the red dates, the better the finished product will be, but I am quite tricky. Anyway, it is already delicious. Wakakaka, I only have 50g left. 100g tastes stronger
Sprinkle a thin layer of flour on the enamel panel to remove the dough (this step can't be done with a rubber squeegee because it is very sticky and very sticky and the dough is soft and soft). The front side is also sprinkled with a thin powder to make it about two centimeters thick. It is also possible to use a squeegee to form a thin sheet and then a layer of powder. (The surface of the dough is a little wet and it will stick to the hand, so it is necessary to sprinkle some powder.)
Then you can cut the dough into eight pieces, or use a model to shape the shape (the figure is twice the amount, so cut the sixteen parts and then the whole shape, if you use the normal amount, you can cut it directly. )
I personally picked up a hand and knead it into a ball and squeeze it slightly into the baking tray.
Although many of my parents said that they are indifferent, I have said several times that although I am very touched, it is completely stressful to scatter the powder in my hand. Finally, put on the baking sheet of baking paper, leave some space, because it will grow up when you roast, I have eight baking trays just filled with 30L oven.
The oven is fired up and down 180 degrees, preheated for 5 minutes, and the baking tray is baked in the middle layer for 20 minutes. (If there is dry powder on the surface of the skin, you can spray a thin layer of water mist into the oven.)
However, please adjust the baking time according to the thickness of your own oven temperature. You can use the bamboo stick to insert the inside of the Sikang from the fifteen minutes, and pull out the batter-free adhesive to get cooked. When the skin is just baked, the outer skin is a bit crunchy. The inside is soft and moist. After the cool, the skin will be dizzy into the tide by the internal moisture. It is better to eat hot, personally feel Although it is not as good as hot, it is still pretty good. I once said that I put a little more expensive red dates, and the red dates are a little wet in the inside. It is very beautiful.
According to some Fang, the dough is too wet and sticky, so I summed it up. I am using 135g red dates yogurt When I did it, it was also very sticky~ not the kind of dough that can be made into taro bread, but a little biased to the batter. Had a little bit biased. In short, it was very sticky. It was soft and the hand could not stick to it. The surface of the dough and the surface of the dough are sprinkled with a thin powder. I don’t have a sticky hand for a while. I can also use the rolling pin to open it slightly. No problem. I also cut it and cut it with my hands, but I will definitely get rid of it without any dry powder. The rubber squeegee that is used to transfer the dough to the mat is not fixed. Second, my red dates have not been washed. No water on the surface. If there is water in the wash, reduce the amount of egg liquid. In the third case, I really carefully weighed every ingredient, including eggs. I personally think that it may be the wetness of the dough. The final taste is soft and tender. Hanai can also reduce the amount of liquid by a dozen or twenty grams. Consider the difference in water absorption of the dough or for the convenience of operation, but I really did not scribble the quantity accurately. However, some pro-yoghurt used 90g and I feel that it is right. I have not tried this amount. They can be used as a reference. PS: ToT has failed. I am sorry for you ToT. PPS: I finally made up the steps.