New Year's Recipe - Cute Chicken Roasted Fruits (sugar-reduced version)
Overview
In the blink of an eye, there are only two days left before the arrival of 2017. I thought about making a work to welcome the new year, and 2017 happened to be the Year of the Rooster, so this little chicken roasted fruit was born. It looks cute and cute, and is very cute. This time we are a family of chickens. I hope everyone will be happy as a family next year.
Tags
Ingredients
Steps
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Have all raw materials ready.
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Pour the condensed milk, egg yolks, and milk into the egg mixing bowl, and beat evenly with a manual egg beater.
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Mixed egg milk.
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After mixing the baking powder and low-gluten flour, sift into the egg milk and mix evenly with a silicone spatula to form a smooth dough.
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Put the dough into a plastic bag and put it in the refrigerator for more than half an hour.
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After half an hour, take out the dough. Because I plan to make three sizes of daddy chicken, mother chicken, and baby chicken, the dough is also divided into different sizes. First divide the dough into three parts, one 105g (original color dough), one 90g (add coloring to make yellow dough, 15g of which will be used for hands, feet, mouth, etc.), one 10g (add coloring to make red dough), and the remaining few grams of original color dough are set aside.
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Knead the yellow dough and red dough evenly. Budget the size of your dough. Among them, the father chicken is made of original color dough, one is 25g, and the three of them are 75g in total; the mother chicken is made of yellow dough, one is 20g, and the three are 60g in total; the baby chickens are two original colors, one is 15g, and the total is 30g; one is yellow. Therefore, after dividing all the dough, roll it into a round shape and set aside. Continue working with the red dough. Divide out 10 1g doses to use as the chick's mouth and headgear. Divide the remaining yellow dough into 5 1g small portions to serve as the mouths of the white chickens.
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Divide the red bean paste into 9 pieces, 6 of which are 15g, and 3 of which are 10g. Roll them into round balls and set aside.
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Take out a piece of dough, flatten it into a round cake with a thick center and thin edges, and put the filling in the middle of the crust. Flip over and tuck the skin in so it fits snugly against the filling.
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Use the thumb of one hand to hold the filling, and the thumb of the other hand to push the pie crust up so that it is close to the filling and slowly climbs up, and finally closes the mouth and makes it round. Wrap all the dough well.
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First take out a piece of yellow dough and shape it into a shape with a small top and a big bottom, as the whole chicken.
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Shape two 1g small yellow agents into drop shapes to make the two hands of the chicken. Dip a cotton stick in a little water, smear the back and stick them in the appropriate position. (Remember not to stick the end of the water droplet dough sheet completely).
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Then take 1g of red agent, shape it into an oval shape, and then press it in the middle with a toothpick to make a chicken's mouth and stick it in the middle of the dough. Take another small yellow potion, press it into a round shape and cut it in half with scissors, then cut it twice (do not cut it) to form a mountain shape and shape it into a chicken's feet. Finally, use a small red glue to make a heart and stick it on the top of the chicken's head as a decoration. In this way, the shape of the chicken is ready.
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The same operation method as the original color dough, the color of the mouth, hands and feet can be changed.
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Shape all the dough in sequence and arrange it on the baking sheet.
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Put it into the preheated oven, set the upper and lower heat to 170°C, middle rack, and bake for 18 minutes.
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After the baked congee has cooled, use melted dark chocolate to draw the eyes of the chick.
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At this point, the cute and cute chicken roasted fruit is ready. Come and try it now.
