When I was a child, there was a large four-story oven at home, and every year on Tanabata, my mother would make me tangram fruits to please the meaning of the seven tricks. Neighbors and relatives and friends are at home and good noodles to take over, a bunch of people knocking on the card together, not a bunch of different flavors of qiaoguo will come out, baking is not in a hurry to go home, a bunch of people sit in a circle, select the best qiaoguo, exchange experience with each other, really happy.
Now that my mother is older, she will no longer talk about these things for me, and those neighbors have long been human, only this memory, deeply engraved in the mind, midnight dreams back. So now every year tanabata I will make a clever fruit for the baby, hoping that this sentiment can be continued.
The small fruit ingredients are simple, the production is fast, it can be completed without the need for an oven, it is very suitable for children, the small hand grabs one, and the older child can let him work together and enjoy the fun of diy.
Mold search wood qiaoguo mold, many styles, they like it, do not want to buy mold, home mooncake mold, biscuit mold are appropriate.
The recipe must use peanut oil to be the traditional taste, if you do not use other oils, please choose your own. If you pursue low sugar, it is better to eat steamed buns, and those who like sweetness can add more sugar, and the amount of sugar in the formula is slightly sweet.
Royalties
【Dough】
Medium powder 500 g
Eggs 200 g
Yeast 5 g
Sugar 110 g
Peanut oil 60 g
Milk 20 g
【Cake filling】
100 g of cooked crushed peanuts
Sugar 30 g
Low powder 14 g
method
1. Knead all ingredients into a smooth dough, let it sit for 15 minutes, be sure to knead more, knead until the dough is smooth and flat as in the picture. Due to the difference in the water absorption of flour, the amount of liquid is increased or decreased as appropriate, and finally the dough cannot be too hard, if it is very hard, add water as appropriate. Too soft the finished product will be softer, but the pattern is not very clear.
2. The dough is as soft and hard as the video, it can only be harder than in the video, it can't be softer. Relax for 20 minutes, exhaust kneading into a small agent suitable for the size of the mold, if you do not know how big it is, you can pull a small piece of face in the mold flush with the mouth or slightly lower than the approximate size, remember not to be higher than the mold, in turn out of shape.
When pulling the agent, try to succeed once, do not add supplements, because the dough contains oil, the fusion is not very good, too much broken dough The finished product will be easy to disperse, and the pattern will be affected.
3. All the fruits are well plated, remember to leave a gap, and wake up in a warm place for about 20 minutes, to 1.5 times larger. Preheat oven at 150 degrees and bake for 20 minutes until colored. The temperature and time should be adjusted according to the oven, not absolutely.
4. Or use a pan or electric cake bell, the bottom of the pot is hot, the whole time low heat, first the pattern is placed in the pot, burn until the color is turned over, both sides of the golden press can bounce up on their own is cooked.
5. Finished pan, personally prefer pan, because the color and taste are better than the oven, recommended. The disadvantage is that it is time-consuming.
6. The finished oven has a slightly dry and hard taste.
7. The mold is as shown in the picture, the wooden mold must not be soaked in water, you can rinse it with water, dry it in a cool place, apply it with cooking oil, until the oil is completely absorbed and dried. To prevent the dough from sticking to the mold, you can sprinkle dry flour into the mold before use, shake it well and knock it out.
8. Add a handful of black sesame seeds to the dough and roast it to make it fragrant and delicious.
Tips
1. The method of the cake is the same as that of the tangram fruit, that is, the step of the bumping mold is omitted, all the ingredients are kneaded smoothly, fermented to twice as large, take out the exhaust, divide into 60 grams of a potion, knead evenly and flattened into the peanut filling, put into the baking pan, wake up for about 20 minutes to 1.5 times larger, 150 degrees preheat the oven, press a flat plate on the top of the cake and bake in the middle of the oven for about 20 minutes, and press the surface to rebound by hand. Or just turn on the heat and bake at 120 degrees in the oven at 15 minutes, then continue for about 10 minutes until colored.
2. Peanut oil is the soul, do not replace it with other oils.
3. As a traditional pasta, the formula is not so strict, the number of times can be adjusted according to their own preferences, more eggs without milk, or minus eggs and milk, as long as the hardness of the dough is controlled well, one of the characteristics of Chinese pastry is that you can adjust the raw materials according to your own taste, what you like, is the best.
The morning light is graceful
Kitchen friends leave a message
Abdominal black fungus
Ah, I still remember what my grandmother made for me, strung in a whole bunch, hanging around my neck. Full of memories, I haven't seen this in more than twenty years, thank you author.
Author replies
Glad that a simple snack will allow you to retrieve a childhood memory. Generally only Jiaodong people will do this, I go from snacks to big, every Tanabata if you don't do qiaoguo, you will feel that something is missing
New Diamond Horn
Loved it, it felt like a kid!
Hmmm, it's also nice to be a small snack or early in the morning.
Chef's work
Petrel home
This square is invincible and delicious!
Elvis Presley
Two eggs are big enough to use milk, soft and sweet and delicious, but the pattern is basically all paste, the appearance is very low, not quite in line with my expectations. This mold is still not suitable for making noodle snacks.
A Fang Rongcheng
Make the seven fruits of July with Eva
What other snacks do you have over there that you make every New Year's Day?