Tofu Dregs, Egg, Nut Pretzel

Name: Tofu Dregs, Egg, Nut Pretzel
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 220g tofu; 280g Wheat flour; 30g walnut; 15g Ripe black sesame seeds; 6g salt; 1.5g Cooked pepper powder; 0.8g Cooked star anise powder; 40ml Flax oil

by Akai╮(╯▽╰)╭ing (from WeChat.)

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The tofu residue is nutritious, so I bought some cakes today. I added eggs and nuts. The taste was very good. My son said it was very delicious, fragrant and crisp, and the taste was very good.

Ingredients

Tofu Dregs, Egg, Nut Pretzel

1. Fill out the tofu residue and flour, the ratio can be according to your own preferences, add Angel yeast and sugar, cold water and flour.

2. The reconciled face covers Fu Fa.

3. Add baking soda and an egg to the noodles.

4. Knead well and knead smoothly.

5. Roll it out to a thickness of about 6 mm. Apply a layer of oil.

6. Fold three layers.

7. Folded noodles.

8. Roll out the folded noodles again and apply a layer of oil.

9. Sprinkle with walnuts, black sesame seeds, pepper ground, star anise powder and salt.

10. Rolled into strips.

11. Cut into sections according to the size of the bakeware, squeeze both ends tightly, round and squash.

12. Put the rolled cake dough into the baking tray and put a little oil on it.

13. Preheat the oven for 3 minutes and place in the baking tray. Bake at 200°C for 16 minutes, then at 250°C for 3 minutes.

14. Baked pie.

Tips:
The ratio of tofu residue should not exceed that of flour, otherwise the kneading will not be smooth. Be sure to buy fresh, this is a very healthy ingredient.