Little Chicken Roasted Fruit

Little Chicken Roasted Fruit

1. Prepare materials

2. Mix condensed milk and egg yolks and stir well

3. Sift in low powder, knead gently into a dough, put it in the refrigerator for half an hour

4. Take out the refrigerated dough and divide it into 9 portions (about 25 grams each), and divide the bean paste into 35 grams.

5. Flatten the dough

6. Put it in the bean paste and wrap it up

7. After wrapping, make a circle,

8. Place the chicken with its mouth facing down and pinch out the chicken’s head and mouth

9. Put it in a baking tray lined with tin foil

10. Move the baking tray into the middle layer of the preheated oven, and bake at 170 degrees for 20 minutes

11. After letting cool in the oven, draw the eyes and wings with a chocolate pen. My eyes lit up instantly after I finished painting, and it felt so lifelike!

Tips:

1. The temperature of the oven is for reference only, you can see that the chicken's head is golden yellow
2. The chocolate pen should be heated and melted a few minutes in advance. If there is no chocolate pen, you can also use cocoa powder to add a little hydration to it.
3. When kneading the dough, because the flour put in the condensed milk is very sticky, you must dip the flour with your hands or use a spatula to make the dough all the way to prevent sticking hands
4. It is best not to roll the dough too thin, otherwise it will be unsightly (the color of the bean paste will show up), and it will not be easy to shape;
5. If there is bean paste on your hands after taking the stuffing, you need to wipe it off in time to avoid leaving marks on the epidermis.
6. The stuffing can be replaced with other stuff, such as purple sweet potato stuffing, soybean stuffing