Chicken roasted fruit

Overview

The naive little chick, isn’t it cute? It’s crispy on the outside and soft on the inside. Boil a pot of Pu’er and have afternoon tea.

Pour in the condensed milk and egg yolks and beat evenly.
Weigh the flour and baking powder, stir evenly, and sift into the condensed milk and egg yolk liquid.
Wear disposable gloves and knead into a smooth dough. Because there is condensed milk in the dough, it will be sticky. Wrap the kneaded dough in plastic wrap and refrigerate for half an hour.
Divide the red bean paste into 10g portions and keep aside.
After the dough has risen, divide it into 20g pieces and keep it together for later use. Pay attention to cover the insurance film to prevent it from drying out.
Dip your hands in corn oil, flatten the outer skin first, add the filling, and then make it round.
Arrange out the shape of the chicken. This is the first shape I made. During the baking process, the center of gravity was unstable, the chicken fell down and turned into a peanut.
This is a fake peanut, but it's actually a fallen chicken.
This is the second look, and after it comes out of the oven, it’s pretty good, in a fallen shape.
This style is the most stable and safe, and the more cartoonish style is more reliable for making chicken-roasted fruit.
Bake the oven at 170 degrees for 15 minutes, then heat the tube for 1 minute to color the top of the roasted fruit.
While the oven is running, place the small bowl of chocolate chunks on top of the oven to melt them. I learned this from the experts in Meitian. It is a very trouble-free method. Thank you!