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Various proper fruit practices on Tanabata.
On the one hand, the meaning of proper fruit on Tanabata is taken from the homonym of "Qiao" and "Bridge", which means that the cowherd and the weaver girl can meet at the Queqiao when they eat proper fruit on July 7th. On the other hand, it is also the meaning of women's begging for cleverness and begging for cleverness by using the word "Qiao", hoping that God can give them a pair of skillful hands. Do you know what proper fruit did? Let me bring you all kinds of proper fruit's practices on Tanabata. Let's go and have a look!

Tanabata proper fruit Practice 1

Ingredients: 500g flour, 220g warm water, yeast 1 spoon, 50g sugar and 50g black sesame.

Practice:

1 Dissolve the yeast in warm water, pour the yeast water into the flour mixed with white sugar for many times, and knead it into a uniform dough. Cover the kneaded dough with plastic wrap and wake it for one hour at room temperature. Take out the dough and knead it evenly by hand. The longer the dough is kneaded, the more delicious the finished product will be and the whiter the color will be.

2. Cut a piece of the kneaded dough, knead it into long strips, break it into small doses according to the size of the model, put the small pieces into the clips, press them with your fingers, and cut off the extra noodles with scissors.

3. Finally, knock it out hard, and a row of small cakes will be ready. Cover it with a dry cloth and wake it for a quarter of an hour. Preheat the oven at 185 degrees for ten minutes. Finally, use the mold to knock out other shapes of smart cakes, sprinkle with black sesame seeds, put them in the oven and bake them, then take them out, and then cool them and eat them.

Tanabata proper fruit Practice Practice 2

Ingredients: 250g of flour, 25g of sugar, 2g of yeast, and 0/25g of milk/kloc. Clever cake mold.

Practice:

1, mix flour, sugar and yeast evenly, add milk, fully knead into smooth dough (knead for a while, the texture will be more delicate), and cover for fermentation.

2. When it is fermented to the size of 1.5 times, take it out, fully knead the dough, discharge bubbles, and knead it into smooth dough again. Knead the dough into a long strip and cut it into several small doses. Spread the flour in the mold first, and then pour out the excess flour. (Anti-sticking treatment)

3. Put the flour paste into the mold, press it firmly, cut off the excess surface along the surface of the mold with a sharp knife, and then press it firmly. Turn the mold upside down, knock on the chopping board and buckle out the small dough. Finish the others in turn.

4. Heat the pan with low fire, put the green bodies in one by one from the edge (slightly spaced apart to prevent expansion and adhesion), and finally put them in the middle position. Dry-scorch on low heat until both sides are evenly colored.