Tanabata traditional tangram fruit ~ happy cake ~ Jiaodong special snacks
When I was a child, there was a four-layer oven at home, and every year on the Chinese Valentine's Day, my mother would make me tangram fruit to ask for the meaning of tangram. Relatives and friends in the neighborhood are at home and good noodles are brought over, a bunch of people knock on Kaka together, and after a while, a bunch of different flavors of Qiaoguo will be baked, and there is no hurry to go home after baking, a bunch of people sit in a circle, select the best Qiaoguo, exchange experiences with each other, it is really fun. Now that my mother is older, she won't do this for me anymore, and those neighbors have long been different, only this memory is deeply engraved in my mind, and I dream back at midnight. So now every year on Qixi Festival, I will make a good fruit for the baby, hoping that this feeling can be continued. The small Qiaoguo ingredients are simple, the production is fast, and it can be completed without the oven, which is very suitable for children, and the small hands can grab one, and the older children can let him do it together and enjoy the fun of DIY. Mold search wood Qiaoguo mold, many styles, you like it, don't want to buy molds, moon cake molds at home, biscuit molds are all proper. The recipe must use peanut oil to be the traditional taste, if you have to use other oils, please consider yourself. I think the amount of sugar is just right, if you pursue low sugar, it is better to eat steamed buns, you can add more sugar if you like sweetness, and the amount of sugar in the formula is slightly sweet.
Ingredients
Cooking Instructions
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Knead all ingredients into a smooth dough and let it stand for 15 minutes, be sure to knead more until the dough is as 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 should not be too hard, if it is very hard, add water as appropriate. If it is too soft, the finished product will be softer, but the pattern is not clear.
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The dough is as soft and hard as in the video, it can only be harder than in the video, and it can't be softer. Relax for 20 minutes, exhaust and knead into a small agent suitable for the size of the mold, if you don't know how big it is, you can pull a small piece of noodles and put it in the mold flush with the mouth or slightly lower than the approximate size, remember not to be higher than the mold, knock out the shape in turn. Try to succeed at one time when kneading, do not add supplements, because the dough contains oil, the fusion is not very good, too much broken dough will be easy to scatter, and the pattern will also be affected.
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All the fruits are well plated, remember to leave a gap, and let rise in a warm place for about 20 minutes until it is 1.5 times larger. Preheat the oven to 150 degrees and bake for 20 minutes until browned. The temperature and time should be adjusted according to your oven, not absolutely.
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Or use a frying pan or electric baking pan to burn, heat the bottom of the pot, low heat throughout the whole process, put the pattern down into the pot first, burn it until the color is turned over, and the golden press on both sides can bounce up on its own is cooked.
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The finished pan is a finished product, and I personally prefer the pan, the color and taste are better than the oven, and it is recommended, but the disadvantage is that it is more time-consuming.
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Oven-finished, slightly dry and the palate.
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The mold is shown in the figure, 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, and use it until the oil is completely absorbed and dried. In order to prevent the dough from sticking to the mold, you can sprinkle dry flour into the mold before use, shake it evenly and knock it out.
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Add a handful of black sesame seeds to the dough, and it will be fragrant and delicious.
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