Tangram

Name: Tangram
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 420g Plain flour; 60g Sugar; 4 egg; 25g Peanut oil; 8g Fresh Yeast; 1/4 teaspoon salt

by Xiaoyingzi Gourmet

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Food is inseparable from all kinds of traditional Chinese festivals. On July 7th, eating Qiao Guo (also called "Qiao Bing") is a special food made by people in Jiaodong area on Qi Qiao Festival. All girls must learn to make Qiaoguo. Only the girl who knows how to make Qiaoguo can be called ingenious. Qiaoguo is fermented food and is made from fermented dough. After the Qiaoguo is done, it is cooked in an iron pan and then strung together with string. There are more than a dozen Qiaoguo in a string and hung around the child's neck and eaten in circles. It is said that after eating such a fruit, the children will be ingenious.

Ingredients

420g Plain Flour
60g Sugar

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4 Egg

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25g Peanut Oil
8g Fresh Yeast
1/4 teaspoon Salt

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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.