Recipe: Fujita Chiaki's distiller's sashimi (adapted version)

Home Cooking Recipe: Fujita Chiaki's distiller's sashimi (adapted version)

Notes:

Fang Zi is from the "Stone Cakes and Soft Cookies of Fujita Chiaki". "Combining Western-style scones with Japanese-style materials to obtain unexpected fresh taste." The material can be made into 10 Scones. The original recipe used is The distiller's cake, the liquid is milk. Considering that the domestic distiller's cake is rare, I replaced the vinasse cake and liquid with the common wine on the market.

Ingredients:

Steps:

  1. ☆ Prepare to mix the ginger juice with the distiller's juice, preheat the oven to 220 ° C, cut the butter into 1 cm cubes, and refrigerate in the refrigerator to mix the Class A mixture into the container.

  2. Add butter to the container containing A, flatten it with your fingers, and rub the palms to make the butter fine.

  3. Add the distiller's rice to step 2 and mash it with the same amount of butter. Pour 3/4 of the mixture of ginger juice and distiller's juice, and stir with a spatula. Then add the remaining mixture and stir in the same way.

  4. After the whole becomes wet, take it out of the container and press it into a piece of dough by hand. Cut the dough into two halves with a spatula and superimpose it. This operation is repeated 2~3 times.

  5. 4. Renovate the dough with a spatula and smash it into small pieces by hand. Discharge it on the baking sheet of the baking paper.

  6. The oven temperature is reset to 200 ° C for 15 minutes.


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