Brief introduction to the practice of Dongguan China

Accessories: eggs, 5 yeasts (dry), 5g.

Seasoning sugar 80g milk powder 30g butter 70g water 120g.

The practice of eggs and fruits

1. All raw materials are made into hard dough and fermented to twice the size.

2. Knead the dough evenly, roll it into a half-centimeter cake, cut it into pieces with the size of 1.5, and conduct secondary fermentation (about 20 degrees 1 hour).

Egg Fruit KZ.jpg

3. Put water in the boiling pot, boil 10g sugar, pour the fermented cake embryo in and cook for half a minute, then take it out.

4. Bake the baked cake embryo on the baking tray 175 degrees for 20 minutes.

Egg Fruit LU.jpg

5. After all the eggs are baked, put them in the baking net 175 degrees and bake for 20 minutes. The purpose is to reduce moisture and facilitate storage and carrying.