I was fortunate enough to apply for Swastika soy sauce and Doli sunflower oil, and in order to be lazy, I combined the two products to make a work. The so-called unintentional willow shade! I didn't expect the finished product to look beautiful, the key taste is super pleasant, hot and cold soft and hard have different flavors, although the process is a little laborious (mixing and gelatinization process), but it is worth a try, and the materials are available everywhere around, let's do it together!
By Love Rain
<h2>Royalties</h2>
Material to be heated:
Room temperature milk 210 g
Corn oil (rapeseed oil/butter/coconut oil) 45 g
Salt 2 g
Soy sauce (unlimited brand) 7 g
45 g sugar (sweetened)
Non-heating material:
High gluten powder (xinliang, can be casual) 30 grams
Tapioca starch (unlimited brand) 190 g
Xinnong whole milk powder (brand unlimited) 45 grams
Eggs (1-2) about 75 g (adjust according to the size of the egg)
Black sesame seeds 15 g
White sesame seeds 10 g
<h2>Practice steps</h2>
1. Prepare the required ingredients, here I forgot to shoot black and white sesame seeds. It is recommended to weigh 45 grams of milk powder, 30 grams of high gluten powder and 190 grams of cassava flour and set aside.
2: Put the ingredients that need to be heated in the non-stick pan: 210 grams of milk, 2 grams of salt, 7 grams of soy sauce, 45 grams of sugar, 45 grams of oil.
3. Reduce the heat throughout the whole process, and heat while stirring.
4. Wait for small bubbles to emerge from stirring.
5. Heat 30g high gluten powder and stir quickly and evenly. Sometimes it is not easy to stir, and there will be a grainy feeling of flour. For smoothness, the high gluten powder can also be mixed directly into the heating material.
6, while heating while stirring, or the whole process of low heat Oh. When stirring in the state of the picture, you can almost turn off the heat.
7, immediately after turning off the heat, add half (weighed in advance) tapioca starch to stir evenly, this time the scraper is recommended to be slightly harder, otherwise it is not easy to stir and not easy to force.
8, and then pour the remaining half of the cassava flour into it, this time a little dry, the spatula has a shop is not easy to operate, I directly wear gloves and grasp it with my hands. Disposable gloves are not easy to use, it is recommended to use that kind of thin latex gloves.
9, after kneading evenly is this state, the dough is not sticky to the hand. Then add 45 g of milk powder.
10: Continue kneading until the milk powder is fully integrated into the dough.
11, add 2 small eggs, if it is a large egg, egg liquid is generally about 75 grams. Or you can see how wet and dry you are by adding egg mixture in stages. Continue to stir or knead the dough until the egg mixture is completely absorbed by the dough.
12. Add 25 grams of weighed black and white sesame seeds, or add 25 grams of black sesame seeds according to your preference. Of course, it is also okay to add 25 grams of white sesame seeds, but the appearance looks inconspicuous, because the white sesame seeds and dough are similar in color.
13, the stirred dough is like this, into a relatively thick paste.
14. Put into a framed flower bag and use a cup as a support for easy operation.
15. Batter into a framed flower bag.
16, squeeze the batter into a non-stick baking pan, squeeze the dough as much as possible, so that it is easy to grasp the baking time and degree. The time and temperature of the potatoes vary in size. At this point, the oven can be preheated, with the upper tube 190 degrees and the lower tube 185 degrees. Then dip your fingers in a little water and press the tip of the dough with your fingers, so that the baked potatoes have a rounded and beautiful shape.
17: After the oven is preheated, spray water on the surface of the mochi and send it to the middle layer of the oven for 25 minutes. After 15 minutes, you can see the potatoes bulging, and this time the hot air cycle is turned on. It is best to observe while baking for the next 10 minutes, so as not to color too darkly or bake too hard. Because each oven temperature will have a difference. Do not open the oven during the baking process, but do it in one go, which is conducive to the expansion of the potato.
18. It's baked! See if the organization inside is great! Hot and cold have different flavors, the next day the taste will be slightly harder, you can also reheat and re-bake, you can also eat directly cold.
<h2>Tips</h2>
See the steps above for details, and all you can think of is written on it.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.