Homemade Molar Stick

Name: Homemade Molar Stick
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; 20g Powdered sugar; 12g butter; 110g Arowana low-gluten flour; Some (brushing the surface) Egg liquid

by Anbao's Tiger Mom

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

After Anbao enters the replacement period, the baby teeth always come out before the new teeth are lost. Every time you encounter this situation, you have to go to the dentist to extract the baby teeth. It is painful even if the child is troublesome. The doctor said that this happens because the child usually eats too finely, and the teeth lack exercise. It is necessary to give the child more hard things to grind the teeth, so that not only the deciduous teeth are easy to fall, it is also good for the new teeth. So I usually pay attention to let him eat more corn and other coarse grains, and make him some teeth sticks when I have free time. "

Ingredients

1 piece Egg
20g Powdered Sugar
12g Butter
110g Arowana Low-gluten Flour
Some (brushing the surface) Egg Liquid

Homemade Molar Stick

1. Prepare the ingredients;

2. Add icing sugar after the butter is softened, and pour in the eggs after they have been beaten. Stir them together and do not need to beat them;

3. Pour in low-gluten flour (just pour directly here, without sifting);

4. Mix and knead into a smooth dough, cover with plastic wrap and let it rest for about half an hour to relax the dough;

5. Use a rolling pin to roll the dough into a rectangle with a thickness of about 5 mm;

6. Then cut the dough into long strips;

7. Pinch the two ends of the strip and twist it in opposite directions a few times, and place it on the baking tray;

8. Brush a little egg liquid on the surface;

9. Put it in the middle layer of the preheated oven, bake at 180 degrees for about 25 minutes, and the surface will be golden brown before it is out of the oven;

10. Finished product

11. To make simple and delicious teething sticks, not only children love to eat, but adults can't resist the temptation!

Tips:
1. The temperature control of each type of oven is different, and the baking time is increased or decreased according to the characteristics of the oven;
2. The powdered sugar cannot be replaced with white sugar, otherwise it will not be easy to shape;
3. The water absorption of each type of flour is not the same, the formula dosage should be increased or decreased appropriately;
4. It is best to put a layer of tin foil on the baking tray, otherwise the biscuit embryos will not stick easily and will be easily deformed during baking;
5. Only a little bit of egg liquid is enough to brush the surface, so you can leave a little bit from the eggs of the main ingredient.