Tangram
1.
Flour 420 g sugar 60 g eggs 4 peanut oil 25 g fresh yeast 8 g salt 1/4 tsp
2.
Eggs, yeast powder, sugar, cooking oil and flour in the ingredients are put together
3.
After kneading the dough, it will be doubled
4.
Knead the dough again and cut into large pieces
5.
Use a dough press to press several times to make the dough firmer and smoother. If there is no dough press, you don’t need it, just knead it with your hands.
6.
Knead again
7.
Cut in half with a knife in the middle, rub and hold one of them
8.
According to the size of the model into a small potion
9.
Mold powder
10.
Put the small agent in the mold
11.
Compact with the palm of your hand, and cut off the excess part with scissors
12.
Reorganize and smooth
13.
Hold one end of the mold and flip it over, knock it hard, and the tangram will come out
14.
Place the knocked out tangram pattern face up and put it on the baking tray
15.
Bake the middle layer in the oven at 180 degrees for about 20 minutes, just see the color. If it is a frying pan or electric baking pan, turn the pattern side down and cover with a lid
16.
Yellow shells on both sides, until cooked
17.
The baked cakes are placed on the curtain to cool, and they will be more delicious when they are dried for a few more days.
18.
Tips:
Xiaoyingzi's words:
1. First of all, the dough must be harder. If it is not hard, the card mold will not be easy to handle, and the too soft dough will stick to it and it will not come out.
2. The traditional cakes are baked in a special cauldron, so the oven is easy to master the temperature and time, and it is not used to keep turning over, saving time and effort.
3. The finished cake must be dried naturally. Drying is good for preservation, it won’t break for a long time, and the taste is crispy and more delicious.
4. The amount of sugar can be controlled by yourself, but it can be more or less. I personally think that the amount of sugar is just as sweet as it tastes.
