On the morning of the Lantern Festival, eating our own freshly ground peanut black sesame dumplings and tangyuan pearl shell buns, the fog of occasional rain outside the window filled the sky, but compared to the students who were snowing and raining in the north, we had a New Year's Eve summer, which was already a very happy thing. The weather forecast will rain in the coming week, and the day that belongs to us will arrive as scheduled. Piggy tangyuan is made as soon as possible, there is a lot of stuffing left, so last night I made a little naked, but also a whim, put the tangyuan into the bread, and then make the bread into a shell shape, the tangyuan became a pearl in the mussel. When it was broken, the tangyuan skin had almost melted into the bread, and the white pearl suddenly turned into a black pearl. The taste of the golden bread and the tangyuan skin really complement each other, one is dry and the other is soft, which is also a good partner. I moved the marble legs of the marble table at home to make cutlery. No wonder some people say that the daughter is a thief.
by Lili fei 【Douguo Food Official Certified Master】
High powder (snow rabbit) 250 g
Water 100 g
Yeast 3 g
Sugar 25 g
Whole egg mixture 40 g
Salt 3 g
Butter 20 g
Freshly made 10 tangyuan
6 even Madeleine modalities 2
1 bundle of cotton rope
1, after water and yeast and sugar are dissolved, add egg liquid, flour and salt to knead into a smooth dough, add softened butter in advance and knead until it can pull out the film, cover the plastic wrap, in winter, put the oven to ferment for 50 minutes to 2 times larger;
2. In this process, wrap the dumplings well (please search for your own method), each dumpling weighs about 20 grams (15 grams of skin + 5 grams of filling), cover with plastic wrap and set aside;
3, take out the dough to exhaust, divide into 10 parts, each part about 42 grams, roll round, cover plastic wrap loose for 15 minutes;
4: Take a dough and roll it out, wrap it in a tangyuan and pinch it tightly;
5. Roll the circle and put it down into the Madeleine mold;
After 6 or 6 are all done, cover the other mold, tie it tightly with cotton rope, put it in the oven, put a plate of boiling water on the bottom for 20 minutes, take out the 190-degree preheat oven and bake for 25 minutes.
7. ◆◆◆◆ The following is the finished product display ◆◆◆◆
8, finished product 1
9, finished product 2
10. Finished product 3
11, finished product 4
12, finished product 5
13, finished product 6
14, finished product 7
15, finished product 8
16, finished product 9
17, more finished pictures have been put into the works. Fei), the photographer and chef who knows the most code words, has a must-answer, and replies are more timely. https://weibo.com/pringirl?source=blog
1, tangyuan is still recommended to use freshly made, bought frozen is afraid that it is not easy to bake; 2, different brands of flour water absorption rate is different, please adjust the dosage according to their own, such as ± 10 ~ 20 grams; 3, the mold is 6 consecutive, but in order not to waste space and resources, I do is the amount of 10 bread, the other 4 pad oil paper directly on the side of the grill with the same baking; 4, the total weight of a bread is about 62 grams, of which the mochi part is not only not expanded but also softened with the temperature to be absorbed by the dough, So if you simply do this shape of vegetarian bread, each one is more ideal at about 50 left; 5, two molds stacked must be tied up, otherwise the baking process will be expanded dough top up and displaced; 6, different brands of oven temper is different, mine is 32l, generally placed in the second layer, please master your oven temper, if the color is too fast, please lower the temperature or cover tin foil.
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.