1.
· Reference Moon Age·
Babies who are over 12 months old and are not allergic to ingredients· Food preparation·
100 grams of plain flour/ 1 gram of yeast, 15 grams of sugar, 5 grams of corn oil, 5 grams of black sesame seeds.
2.
Add salt, yeast, and corn oil to ordinary flour, then pour 50 grams of water, and stir the ingredients into a flocculent shape while pouring.
*I am generally used to fully knead the yeast particles during the kneading process. If you are a novice Xiaobai, you can dissolve the yeast in warm water in advance, and then pour it into the flour.
3.
Then use the palm of your hand to knead into a smooth dough.
*Because the water absorption of each type of flour is different, so if you feel sticky during the kneading process, add a little flour; if it feels too dry, add a little water, be sure to use a small amount several times.
4.
Cover with plastic wrap, and leave to ferment in a warm place to double the original size.
* Fermentation must not look at the time, it depends on the state that is twice as large. Here is a good way to test it: dip your fingers in dry flour and insert the dough to observe. If the hole does not rebound, the dough will not collapse, that is Fermented to just the right state.
* Regarding the fermentation method, you can also use 2 kinds of kitchen utensils to assist: if you use the oven to ferment, put the dough in the oven, select the fermentation mode (down tube 40 degrees) to start the oven, it takes about 1 hour; if you use the steamer to ferment, the pot is in the pot Add half a pot of hot water at about 40 degrees, put the dough on the basket, cover the pot and ferment for about 1 hour.
5.
Add black sesame seeds to the sugar, mix well and set aside.
*White sugar can also be replaced with powdered sugar, the dough will be more difficult to break. As for the number of grams, increase or decrease according to the baby's age and taste!
6. After the fermentation is complete, remove the plastic wrap, knead the dough evenly and knead it into strips.
7. Then cut them into even-sized noodles. I cut 4 of these ingredients.
8. Flatten the dough and roll it into a cake with a rolling pin.
9.
Put a spoonful of black sesame sugar in the dough, then close and pinch.
*Key points! It doesn't matter whether the shape is good or not. The important thing is to pinch it tightly to ensure that the dough is in a completely closed state, otherwise the sugar will leak if it is branded.
10.
Flatten the round cake again and gently roll it into a beef tongue-shaped pancake.
*The rolling process must be light, so as not to be crushed, there will be no hollow or sugar leakage.
*If you like a crispy texture, roll it out as thin as possible. If you like a chewy texture, make it a little thicker, but don't be too thick, it won't be easy to be cooked through.
11.
Brush a layer of oil on the non-stick pan, and then put in the dough.
*Oven version: Sisters who always do not control the heat can directly use the oven, adjust the temperature to 210 degrees, and bake for 12 to 15 minutes. Be sure to observe the bulging and surface coloring to avoid burning.
12. Turn on a medium-to-small heat, and cook until the bottom is shaped and then turned over, and then shaped and turned over again, so that it is turned back and forth many times.
13.
Until the surface is slightly yellow and bulging, take it out after it is ripe.
*If you like a crispy texture, you can fry it for a while. If you like a soft and sweet texture, fry until the dough is swelled and cooked. You can take it out.
14.
Until the surface is slightly yellow and bulging, take it out after it is ripe.
*If you like a crispy texture, you can fry it for a while. If you like a soft and sweet texture, fry until the dough is swelled and cooked. You can take it out.
