IMG_8612a very traditional chinese snack eaten during the Chinese Valentine’s Day (qixi festival).. i was smitten by the looks of this and wanted to try it out
it taste really soft… texture wise, somewhat like bread! really nice snack when served hot
you are suppose to string these together with a red cord when done and hang it on the wall or around children’s neck.. but since it isn’t the chinese valentine’s day,
i shall let it hang inside me tummy
非常传统的一道七夕美食(又称中国情人节)。。
口感柔软,相似吃着热乎乎的生煎包!越热越赞
其实哈,做好后应用红线绳将巧饼穿起来,挂在墙壁或小朋友脖子上。。
但既然离七夕节还有一段(很长)时间,干脆挂到小肚子里哈
✿♥‿♥✿

Recipe adapted from Candey

Ingredients

250g flour * i used cake flour
25g sugar
2g instant dry yeast
125g milk * my dough was very dry with this amount of milk, i added an additional 59ml of coconut milk 

IMG_8616食材

面粉 250克 *我用了蛋糕粉
糖 25克
酵母 2克
牛奶 125克*这水量对我的面团(特)不足,所以还另加入了 59毫升的椰浆

Directions/做法

IMG_8613– mix all ingredients together and knead into a silky dough. cover and allow to rise
将面粉,糖,酵母,混合均匀后,加入牛奶,充分揉成光滑的面团(多揉一会儿,组织更细腻),覆盖发酵

– rise dough till 1.5x the original size. punch dough dough and knead again to get a silky dough
发酵至1.5倍大时,取出,再充分揉面,排出气泡,重新揉成光滑面团.

– roll dough into a log, and slice into small little portions
将面团揉成长条形,分切成若干个小剂子

– sprinkle wooden mould with flour, and knock out excessive flour (to prevent dough from sticking to mould)
将模具内先撒满面粉,转匀再倒出多余面粉.(防粘处理)

–  press small portions of dough into the cavities of the mould. press firmly and use a sharp knife to slice off excess dough. press firmly once again
将小面剂子放入模子内,按压结实,用利刀沿模子表面平切去多余的面后,再按压结实

–  knock shaped dough out
将模子反过来,敲案板,扣出小面坯

–  repeat above step till all dough has been used up
依次做完其他

–  heat up a non-stick frying pan over low heat. line the dough starting from the circumference of the pan, working towards the middle, leaving a small gap in between each dough
平底锅(不粘锅)小火加热,将生坯从边缘开始逐个摆入(稍微间隔出一点距离,防止膨胀粘连),最后放入中间位置

–  pan fry both sides of the dough till golden brown over low heat. serve immediately * my advice is to pan fry the printed side of the dough FIRST to prevent the heat from further proofing the dough (if you pan fry the plain side first), resulting in the loss of the pattern
小火干烙至两面上色均匀即可 *我建议将压上了花式那面先加热,以避免热气将面团发酵后,辛辛苦苦压出来的花式都不见了

IMG_8615 IMG_8619

 

Pollution index: 127 (slightly polluted)

 

 

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(3) Comments

  • 厨苑食谱 (March 2, 2015)

    亲亲, 我吃过这饼。。是有包入花生内馅的, 好好吃!
    没有内馅的, 我也爱吃。。因为是亲亲你亲手做的, 嘻嘻。。。

  • 婉婉下午茶 (March 2, 2015)

    天啊,真是煎出个好兆头啊!这么漂亮的巧饼,如果你不介意,可以先挂一串在我这个aunty脖子,然后再一串到我肚子(好贪心),因为我没吃过。。。

  • Kimmy (March 2, 2015)

    Hi Victoria, Sonia has shared a recipe on this long ago which I bookmarked but I haven\’t tried it. Yours here is a reminder that this is a great snack not to be missed. Bookmarked this too.

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