Materials?
Sticky rice flour 45g
Low gluten flour 30g
Butter 30g
Clear water 15g
Proper amount of cheese powder
The practice of Xianbei?
Mix 30g low-gluten flour and 45g sticky rice flour.
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Then stir the powder evenly.
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Add 30g pre-liquefied butter.
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Add 15g water.
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First, stir it with a scraper to make it flocculent.
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Then knead it into a ball by hand, as long as there is no dry powder, without excessive kneading.
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Wrap it in plastic wrap and relax it for 20 minutes. Relaxation can make the cake crust have better ductility and better shaping. Moreover, sticky rice flour absorbs water slowly, and relaxation is also beneficial to sticky rice flour.
Roll the loosened dough into 0.3cm thin slices.
Press out the cake embryo with a die.
Remove the excess scraps, and lift the cake embryo with a scraper.
Water is sprayed on both sides of the cake embryo, and there is no watering can. You can use a brush to sweep a layer of water.
Both sides are covered with cheese powder.
Put them evenly in a baking tray with oil paper.
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Send it to the middle layer of the oven preheated in advance, and bake it at 170℃ for 25 minutes.
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It takes about 15 minutes, and the scallops should be turned over once.
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Finally, both sides are slightly colored.
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Crispy and delicious Xianbei is ready!
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Tips
1, each person's oven is different, and the time and temperature are for reference only and need to be adjusted flexibly according to the actual situation.
2, there is no cheese powder, you can sprinkle some milk powder after baking to achieve a similar effect.
3, in addition to the oval mold, you can also use other shapes of molds, but the oval mold is more like a scallop.