Black pheasant
By VicentaLakin
I always liked to eat special cookies, and when I saw the peaches in Mr. Meng's book, I couldn't help but try them. There were no walnuts in the house and they changed to black sesame, the same nutrition, the same food。
Recipe Recommendations
- medium-gluten flour 130 grams
- lard 65 grams
- powdered sugar 50 grams
- baking powder 1/4 teaspoon
- baking soda 1/4 teaspoon
- whole egg liquid 35 grams
- salt 1/4 teaspoon
- sweetening
- baking
- an hour
- simple
Steps for Black pheasant
1
The oven is pre-heated at 180 degrees, with about 170 degrees of flour (65 grams) and above roasted for about eight minutes, with cooling。
2
They sift with sugar powder, all of the barbed flour, salt, little soda, and powder。
3
The oil and the whole egg fluid were added, and the face was evenly covered with a skin mask and the room temperature was loose for half an hour. (According to the water intake of flour, if it is felt that the pasta is dry enough to add full egg fluid)
4
Split the dough into about 25 grams, swung it into a little ball, put it on the grill, and flatten it with your hand。
5
Pre-heat ovens, where the surface of the face of the face is softly brushed with egg fluid and a suitable amount of black sesame is spilled. The fire is 160 degrees baked for 20 minutes, and the fire will continue for about five minutes。Black pheasant Make Tips
1. The original recipe calls for 75g of shortening. I didn't have any at home, so I substituted it with lard and reduced the amount accordingly; vegetable oil would also work.
2. The original recipe uses low-gluten flour, but I directly used regular all-purpose flour, and it turned out just as crispy.