Commonly used sugar and oil mixing formula: sugar + oil (solid softened butter or ghee) burst + egg 搓 uniform + water or salad oil 搓 最后 finally + dry material (powder) ???? add dry material After the vertical pressure, the flour is easy to ribs, and the baked product is not crispy and easily deformed. ????The machine can use the tempo to see the state and the surface in the above order, but if the amount is small, it is recommended to use the hand to lick, because the temperature of the palm can make the syrup better blend. This post is a demonstration of the basic method of hand-painted noodles... Any method that requires the fusion of sugar and oil (such as coconut filling) can use this method and order (`・ω・ ́)ゞ
All the ingredients are said to be good, and the raisins are soaked in warm water for use.
划The cotton sugar and the softened butter at room temperature are circled with the palm of the hand, and the sugar is melted by the temperature of the entire palm, and no large particles are felt; (the butter is soft and easy to open) (the right hand will always Dipped, the left hand scraped the paste from the hand with a hard scraper and continued to draw a large circle on the chopping board)
When the color of the butter is lighter (light state), add 2.5 egg yolks and continue to draw a large circle until it is evenly mixed.
The raisin is filtered to remove most of the water and added to the paste (the water does not have to be filtered very dry, otherwise the dough will dry). Grab it evenly; add the mixed flour and baking soda and press the dough vertically down (left hand) Take the scraper out from the bottom to the top, and press the right hand vertically downwards.) Do not rub it to avoid ribbing.
❣️ Mix the dough and use your right palm to lick a little bit forward and simmer until soft and delicate. Here, you need to use a little bit of strength. If you don't make a dough, add some dry noodles. If the dough is hard, add some water. The dough is soft and not sticky. Twist the whole piece of dough at least twice... The dough will be much softer than before.
After being smashed, it is divided into 15g one small dose (in fact, the size is random). The basic formula is enough for three or three rectangular gold plates. Round, slightly flattened, formed into a chess piece, placed on a baking sheet with oiled paper;
刷 Brush the egg yolk on each one.
❣️ Oven in advance to preheat the fire 170 under the fire 130 (see the tips for temperature) 25-30 minutes, see the color, the time depends on the oven.
The clams that have just been baked are a bit soft. Just put them for a while. Don't bake it hard and take it out. Ps: This roasting will crack.
You can add different fruit and vegetable powders to make different flavors~ I divide this into four equal parts: top left +5g cocoa powder top right +5g purple potato powder left lower +3g matcha powder right bottom original flavor If the dough is not dry enough, add a very small amount of water搓 to even and meticulous.
Sub-agents - do the styling - brush the egg yolk liquid ~ nervous waiting for the cute little babies into the oven ~ O (∩ _ ∩) O
I am growing up~∠( ᐛ ∠∠)_
( =̴̀ .̫ =̴́ )✧
????About the oven temperature: the original is a commercial large oven. I used the long Emperor 32 liter 4 tube small oven, the temperature is very unstable, I reduced it to 160/120, 30 minutes when I baked. Generally, it is baked for 25 minutes and then colored for 5 minutes. Smell the taste, if the sweet taste has come out, and then test for five minutes to see the color is golden brown and then released. ????About the chopping board: It is not recommended to make this kind of crispy on the wooden chopping board, it will eat oil, you can choose to operate on stainless steel or marble board. ???? This kind of crisp and evenly finished product can be preserved for half a month. The taste is still the same, but it’s not so hard. It’s okay because it may be destroyed soon. Wow hahaha