Peacock
By VicentaLakin
Peacock opens the screens-- I love Chinese snacks, because they're scum! Peacocks open with a beautiful meaning, a blessed symbol of beauty and pride。
Recipe Recommendations
- water 60g
- low-gluten flour 105g
- pork plate oil 60g
- medium-gluten flour 150g
- white sugar 15g
- whole egg liquid appropriate amount
- black sesame appropriate amount
- bean paste appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Peacock
1
Reload all the materials in the oil coating into the container。
2
If you mix it evenly and rub it in the form of a basic extension。
3
Round it up and put it in the bag
4
All the materials of the tarp are in the container and in groups
5
It's in the same way as a good souffle
6
It's 30 minutes out of water and soak
7
12 bean sands for 18 g each。
8
When you're ready, you'll have 12 of them
9
Take a coat of oil and crush it with your hands。
10
Put the souffle on
11
Shut up
12
依次包好后Shut up朝下，盖保鲜膜醒15分钟。
13
Take a noodle and flatten it with the palm of the hand and turn it into a cow tongue。
14
From top to bottom
15
When you're done with the next roll, you'll have 15 minutes of laxity
16
Take a noodle and crush it
17
It's a cow's tongue
18
From top to bottom
19
When you're done with the next roll, you'll have 15 minutes of laxity。
20
Take a noodle and press it in the middle
21
Convergence
22
Squeeze your palms into thin skins in the middle, wrapped in bean sand
23
Shut up朝下
24
Take a noodle and crush it后用圆形的模具轻轻地压一下中心位置。
25
Light small points with tools
26
It's divided into 10 to 12 petals, a big petal。
27
I'm gonna cut it and clean up the petals
28
Squeeze a peacock's head and mouth
29
When you're squeezed, brush the whole egg fluid and decorate your eyes with black sesame. Put in a preheated oven 150 degrees 20 minutes. (Specific temperature is dominated by home ovens)
30
Done
31
Done
32
Done