Little Chicken Roasted Fruit

Little Chicken Roasted Fruit

1. Mix the egg yolk and condensed milk evenly, sift in the low powder and baking powder, knead into a dough, cover with plastic wrap and put it in the refrigerator for about 30 minutes.

2. Take out the refrigerated dough, divide it into small portions and mix in red pigment or red yeast rice powder to make red dough and set aside. The yellow dough and red bean paste filling are divided into 8 evenly sized portions, which are wrapped into small balls using the technique of making glutinous rice balls.

3. Knead out 6 small balls with red dough, press a toothpick in the middle to make a chick's mouth. Use the remaining red dough to make bows, hearts and other decorations. I made two without any decoration, so there are only 6 mouths here.

4. Spread some water on the back of the chick's mouth and bowknot and stick it to the red bean bag. Preheat the oven to 170°C, heat the middle layer up and down, and bake for 20 minutes.

5. The chocolate melts in the water. Dip a toothpick in the chocolate liquid, and draw various cute expressions of the chicken on the surface of the roasted fruit, and you are done.

Tips:

Tips for preventing cracking of burning fruit:
1. The water content of the dough is sufficient so that it will not crack during the baking process. The water mainly comes from egg yolk and condensed milk, so don't reduce the amount of condensed milk easily;
2. Do not add too much baking powder, otherwise excessive expansion will naturally cause cracking;
3. The indentation is grouped into small balls in advance, and the weight ratio to the outer skin is controlled within 1:2. Too much indentation can also cause cracking;
4. During the operation, the dough to be used should be covered with plastic wrap to prevent the surface from losing water and becoming dry;
5. Before putting it into the oven, spray a small amount of water on the surface of the dough to increase the humidity.