Hi friends, welcome to Goose Cuisine.
Often have fan friends messages, can you share some children can eat the food, today arrange a red date to make a simple small pastry, oil-free less sugar nutrition and health, soft and sweet easy to digest, can be used as a snack, can also be a staple food.
【Ingredients required】
200g dates, 2 eggs, 150g pure milk, 3g yeast, 1 spoonful of brown sugar, about 500g of regular flour
【Specific method】
1, first of all, to deal with the dates, the dates washed and pitted. Bring water to a boil in a pot for 5 minutes. Cooking will taste better, you can also peel off the jujube skin is more suitable for children to eat, and after cooking, you can mash into jujube puree, and you can do it without a blender.
Once cooked, remove and cool, beat in 2 eggs and place in a blender to form a date paste. If you don't have a blender, you can use a rolling pin to mash the dates and beat the eggs. Although the mash is not squeezed delicately, it is also delicious. If you have an egg allergy, you can change it to water or milk.
2, jujube paste about 300g, add 3g yeast, 1 spoonful of brown sugar stirred until fully dissolved, brown sugar can also be not added, made is the jujube with its own sweetness.
3, add a small amount of flour in parts, medium gluten flour or high gluten flour can be, stir into a flocculent, knead into a soft and hard moderate dough, cover the lid and ferment to 2 times larger. The summer is very warm and takes about 1 hour, and the picture below is the state of fermentation.
Flour is about 500g, because the moisture contained in the red dates after cooking is uncertain, the size of the egg is not determined, so the weight of the date paste is also uncertain, and the specific amount of flour cannot be determined. These are all variables, and everyone should adjust them as appropriate.
4, next share two methods, steaming and roasting, the taste is slightly different, are very delicious, you can choose your favorite method.
The first, steaming. After the hair is done, rub the exhaust, rub the long strips into small agents, and cut the steamed buns with a knife. The second time it takes about 10 minutes, the feel is light and fluttering. Bring to a boil and simmer for 12 minutes, then turn off the heat and simmer for 3 minutes.
I don't know if you have this feeling, the same steamed buns, the same ingredients, the same method, a bite of one or two bites of a mini small steamed bun, much more delicious than the big steamed buns. The big steamed bun can't eat half of it, and the small steamed bun eats a lot of it unconsciously. The small steamed buns in the supermarket are also much more expensive than the big steamed buns, which are sold as staple foods and the small steamed buns are sold as snacks.
5, the second kind, branding. Knead the exhaust, roll out the rectangular dough, cut into small biscuits, and tie the vent holes, so that it is not easy to bulge and deform when branding. Also serve for 10 minutes. Put it in the pot and burn until golden brown on both sides, press to quickly rebound, and you are cooked thoroughly. Because it is thin and small, it cooks very quickly, four or five minutes.
The steamed softness is chewy, the flared outer crisp is soft and chewy, all are slightly sweet, with a thick jujube sweet, very delicious, one bite can not stop. The method is not particularly simple, like friends quickly try it.
I am Little Goose, the original author of the field of gastronomy, thank you for reading, your attention, comments, collection, retweets are the greatest encouragement to me. If you don't understand something or have a better way to do it, you can share it with me in the comment area. The food tutorial is updated every day, we will see you tomorrow, bye-bye.