1. Pour in the condensed milk and egg yolk and beat evenly.
2. Weigh the low-powder and baking powder, mix well, and sift into the condensed milk and egg yolk.
3. Knead into a smooth dough with disposable gloves. Because there is condensed milk in the dough, it will be sticky. Wrap the kneaded dough with plastic wrap and put it in the refrigerator for half an hour.
4. Divide the red bean paste into 10 grams, reunite and set aside.
5. After the dough wakes up, divide it into 20 grams and reunite for later use. Pay attention to cover the insurance film to prevent drying.
6. Dip corn oil on your hands, flatten the outer skin, put it in the filling, and then round it.
7. Sort out the shape of the chicken. This is the first shape I made. During the roasting process, the center of gravity was unstable, the chicken fell and turned into peanuts.
8. This is a fake peanut, but it's actually a fallen chicken.
9. This is the second shape. After coming out of the oven, it's not bad, and it looks like a fall.
10. This kind of shape is the most stable and safe, and it is more reliable to make a cartoonish style.
11. Heat in the oven at 170 degrees for 15 minutes, then 1 minute on the tube to heat the top of the yakiniku.
12. When the oven is running, put the small bowl containing the chocolate chunks on the top of the oven and it will melt. This is a very easy way to learn from the experts in Meitianli, thank you!
Tips:1. Use disposable gloves to prevent stickiness when making dough, and use corn oil with a small smell to prevent stickiness when modeling.
2. The difficulty of this small dessert lies in the stability of the center of gravity of the shape, because after entering the oven, the bottom of the chicken begins to swell first.
