Traditional pastry in Northeast China
Introduction:
"There are not many people who have eaten this biscuit, unless you are from Northeast China. But as long as you have eaten it, you will miss the unique taste of this old biscuit after you leave Northeast China. It is absolutely different from other biscuits. There is no biscuit with the same taste as it. This feeling can only be understood, but can not be explained!"
Production steps:
Step 1: mix all the ingredients except flour and stir well.
Step 2: sift in flour.
Step 3: stir into a ball.
Step 4: roll it into a rectangle.
Step 5: cut into cubes.
Step 6: brush a layer of egg.
Step 7: put into the oven, 180 degrees, bake until golden.
Step 8: take it out and cool it in the air. Keep it in a fresh-keeping box. It will taste better after softening.
Materials required:
Low powder: 100g
Egg liquid: right amount
Salad oil: 40g
Yeast: right amount
Baking powder: 4G
Sugar: 40g
Note: 1 liquid and powder should be mixed, do not stir. 2. Take it out and cool it in the air. Keep it in the fresh box. It will taste better when it is soft.
Production difficulty: Advanced
Process: Baking
Production time: 10 minutes
Taste: sweet
Chinese PinYin : Dong Bei Chuan Tong Gao Dian Lao Shi Fa Mian Da Bing Gan
Traditional pastry in Northeast China
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