Little Chicken Roasted Fruit

Name: Little Chicken Roasted Fruit
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 182g Low-gluten flour; 160g condensed milk; 1 piece yolk; 2g salt; 2g Vanilla extract; 4g Baking powder; 500g Red bean paste; 15g High-gluten flour; 5g Cocoa powder for decoration

by Li Xue520

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Today, this super cute chicken is made based on a book sent by likes. I wanted to try it a long time ago. I didn't have time to make it. Today I made a cute chicken when I have time. It is cute and cute, and I can't bear to eat it. A child’s favorite.

Ingredients

Little Chicken Roasted Fruit

1. Prepare the ingredients.

2. Pour the condensed milk into the container.

3. Then pour the egg yolk into the condensed milk. Stir the condensed milk and egg yolk thoroughly, then pour in vanilla extract and stir evenly.

4. Mix salt, baking powder and low-gluten flour and brush into the condensed milk and egg yolk.

5. Wrap the mixed batter in a fresh-keeping bag and put it in the refrigerator freezer to relax for about 1 hour.

6. Divide the bean paste filling into small doses of about 25 grams. Dip a little high-gluten flour to knead the bean paste filling into balls, then divide the refrigerated dough into about 20 grams of small balls, knead smoothly and set aside

7. Press the small dough into a pie shape, put 25 grams of red bean paste in the middle of the dough, and wrap it

8. Knead out the chick's head and body shape from the dough wrapped in red bean paste, and then knead out the chick's mouth. Put it in a baking dish lined with tin foil, and preheat the oven to 170 degrees.

9. Draw the chick's mouth carefully with egg yolk. Pour a little cocoa powder to make a batter, and draw the chicken's eyes and wings.

10. Put the baking tray in the middle of the oven, bake at 170 degrees, and bake for 20-25 minutes. If the top of the chicken's head is not colored after the time is up, move the baking tray to the upper level, turn the temperature to 150 degrees, and bake a few more times. Minutes, the top of the chicken's head can be colored.

Tips:
1. The batter must be refrigerated before operation. If the room temperature is high and the dough feels sticky during the operation, the dough can be refrigerated again. The divided dough should be covered with plastic wrap to prevent the surface from drying out.
2. It does not matter if the surface of the chicken is slightly wrinkled after it is shaped, it will naturally become full during the roasting process.
3. Remember to observe more during the roasting process, especially when the top of the chicken head is colored, be careful not to burn it.
4. The wings and eyes of the chicken can also be baked. Use the melted chocolate to draw the eyes and wings.