1. Low-gluten flour: 125g, wheat germ: 25g, milk: 55g, corn oil: 30g, yeast: 4g, salt: 2g, baking soda: 1g. White chocolate (for decoration): 50 grams, water syrup (for decoration): 5 grams, food coloring (for decoration): appropriate amount.
2. The milk is heated to about 30 degrees. If you don’t have a thermometer for liquid temperature measurement, I have a tip to share with you: Use your fingers to measure the temperature. When the fingers are inserted, it does not feel cold or hot. It feels comfortable. temperature. Mix the heated milk with the yeast to dissolve the yeast.
3. Stir all the ingredients except for decoration, pour the milk and knead it into a dough. After kneading smoothly, cover with plastic wrap and let stand for 20 minutes at room temperature.
4. Roll the dough into a dough sheet, the thickness of the dough sheet is slightly thinner. Cut off the irregular corners. Don't waste these corners, knead them together to make small pieces of biscuits, which will be useful for decoration.
5. Divide the dough into pieces according to your preference, put some small holes in the fork, and let it sit for 10 minutes.
6. Preheat the oven to 170 degrees, and bake the middle layer for about 15 minutes. Please increase or decrease the baking time according to different oven conditions and the size and thickness of the biscuits. Let cool and set aside when mature.
7. Take 10 grams of Bai Qiao and melt in water.
8. Add water syrup, keep stirring until it is uniform, add a drop of food coloring as you like, and continue to mix until uniform.
9. Put the prepared plastic chocolate cream pack in the fresh-keeping film in the refrigerator for later use. Remember the little biscuits we just talked about? After cooling, we take a small portion and press the biscuits into powder for later use.
10. Melt another 40 grams of white chocolate over water. Add in drops of blue food coloring to make the color even.
11. Brush the colored chocolate on the biscuit base with a brush.
12. Before the chocolate solidifies, sprinkle the pre-pressed biscuit powder on the underside of the biscuit blank to make the shape of a beach.
13. Pinch the refrigerated plastic chocolate paste into the shape of a small fish as you like.
14. In order to make it more vivid, we can also pinch the elements of water plants and starfish. If you find it troublesome, you can only pinch small fish.
Tips:1. When rolling the dough sheet, cover the dough sheet with plastic wrap, which is more convenient to operate.
2. Don't waste any leftovers, you can knead them together again to make small pieces of biscuits.
3. The last few minutes should be covered with tin foil to prevent excessive coloring from affecting the appearance.
4. Please set the temperature and baking time according to your own oven conditions.
5. Please do not reprint without the author's permission. Any form of theft of images is prohibited, thank you.
6. For more food, please follow my Sina Weibo @twinsliuliu's fancy food.
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