#柏翠大赛#little Chicken Roasted Fruit
1.
Put the condensed milk, egg yolk, salt, and vanilla in a bowl and beat and mix well.
2.
Mix the low powder and baking powder into step 1.
3.
Use a spatula to cut and mix into dough in irregular directions. Wrap it with plastic wrap and put it in the refrigerator to relax for about 1 hour.
4.
Divide the dough into 20g small dough balls, roll them into balls, cover them and set aside. The jujube paste filling is also divided into 20 g balls.
5.
Press the dough into a dumpling skin shape, and put the jujube ball filling on it.
6.
Wrap it up and slowly close the mouth with a tiger's mouth, then round the dough with the palm of your hand, and place it on the thinly sprinkled table with the mouth down.
7.
Shape the dough into an oval shape, like a chicken's body.
8.
Use a tiger's mouth to press and shape the chicken's head.
9.
Pinch out the pointed mouth of the chicken with your fingers.
10.
Do all of them one by one and place them on a non-stick baking sheet.
11.
Put it into preheated to 170 degrees and bake for 20-25 minutes. Observe at any time to prevent scorching. The specific time is determined by your own oven.
12.
Use hot metal chopsticks or iron sticks to burn out the eyes and small wings.
Tips:
If you don’t have iron chopsticks or iron brazing irons to burn your eyes and wings, you can use half an egg yolk and cocoa powder to make a brown paint before baking.
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