The home cooking method of Tanabata coquettish fruit

1. Dissolve yeast in warm milk.

2. Pour the flour and sugar into the mixing bowl.

3. Pour in the corn oil.

4: Pour the milk yeast mixture into the flour and stir with chopsticks to form a floc.

5: Then knead it with your hands to form a smooth dough.

6: When the dough is ready, knead it well to expel the air bubbles, and then roll it into a long strip.

7: Cut it into several small dosages, sprinkle some flour inside the wooden mold, turn it well and then pour out the excess flour.

8: Put the small dosage into the mold, press it firmly with the palm of your hand, and pick off the excess dough with a knife.

9: Invert the mold and tap out the coquito blanks, transferring them to a nonstick baking sheet.

10: Preheat the oven to 180 degrees Celsius, place the baking sheet in the lower center of the oven, and bake for about 15 minutes.

11, finished picture.