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Self-made molar rod

Self-made molar rod

Introduction

“When Amber enters the period of changing teeth, his deciduous teeth always come out before they have lost their new teeth. Every time he encounters this situation, he has to go to the dentist to pull out the deciduous teeth. The trouble is not to mention the pain of the child.Doctors say this is because children usually eat too fine, lack of exercise teeth, to give children to eat more hard things molar teeth, so that not only deciduous teeth easy to fall out, but also good for new teeth.So I usually pay attention to let him eat more corn and other coarse grains, and make him some molar sticks in his spare time.

Materials

Main material

Material Quantity
Egg 1
Powdered sugar 20g
butter 12g
Golden Dragon Low Gluten Flour 110g

accessories

Material Quantity
Egg juice Appropriate amount (brush surface)

Characteristics

Property
Flavor Sweet taste
Technology roast
time consuming An hour
difficulty ordinary

Steps

step 1:

Prepare ingredients;

step 1

step 2:

When butter is softened, sugar powder is added, and the eggs are poured into the butter, stirring together evenly without beating.

step 2

step 3:

Pour in low gluten flour (pour it directly here without sieving).

step 3

step 4:

Mix well and knead into a smooth dough. Cover it with a fresh-keeping film and let it relax for about half an hour.

step 4

step 5:

Roll the dough into a rectangle with a rolling pin, about 5 mm thick.

step 5

step 6:

Then slice the patches into strips.

step 6

step 7:

Hold the ends of the strip and twist them in the opposite direction for a few times, then put them on the baking tray.

step 7

step 8:

Brush a little egg liquid on the surface.

step 8

step 9:

Place in the middle of the preheated oven and bake at 180 degrees for about 25 minutes. The surface is golden and can be discharged.

step 9

step 10:

Finished products;

step 10

step 11:

Make simple and delicious molar sticks, not only children love to eat, adults can not resist the temptation oh!

step 11

Tips

  1. Different oven temperature control, baking time according to the characteristics of their own oven to increase or decrease; 2. Sugar powder can not be replaced by sugar, otherwise it is not easy to shape; 3. The water absorption of each kind of flour is not the same, the formula dosage is appropriate increase or decrease; 4. Baking tray had better be padded with a layer of tin foil paper, otherwise the biscuit embryo is not easy to stick, easy to deform when baking; 5. Egg liquid brushing the surface needs only a little bit.Yes, so you can leave a little of the eggs in the main ingredient.

Info