Tanabata Fruit (Pan Oven Version)

After the Chinese Valentine's Day, the students of the 20th year prepare for the annual party. One of the dolls was a year old and wanted to bring her something that the child could eat. On Sunday, a hot day made a coincidence, I was too industrious, right?

Ingredients

Eggs 2

Milkpowder 50 g

Sugar 100 g

Peanutoil 50 g

Yeast 5 g

Warmwater 150 g

Flour 300 g

Cooking Instructions

Preparation
Other brands of milk powder can also be used, which are sugar-free.
Look at the gram number clearly, 5g in a pack
Put the milk powder, eggs, sugar, and peanut oil in a bowl
Add warm water and sugar
Beat well with an electric mixer
Egg batter
Test the temperature, warm, put a packet of yeast 5g
Mixed
Let stand for 5 minutes to allow the yeast to fully dissolve
Add the flour
stir
Flour is not enough to add again
Knead the smooth dough by hand
Close the lid tightly and let rise
After about 4 hours, the dough is twice as large as before, and there is no need to appear hornet-like
Divide the dough into pieces and roll out the dough into a circle with a rolling pin
Mould embossing
Embossing
Put in a saucepan, low heat, no oil
Seal until both sides are colored, and the dough can be fluffed up, remember to simmer
Look at the color, don't be confused
In the oven, bake at 150Â°C for 15 minutes at 180Â°C on the bottom tube
Oven version, on the hard side
Pan version
What a sense of accomplishment, the first recipe!