Bean Paste Wife Cake & Sesame Husband Cake
1.
The lard melts in water (I boiled it with lard suet myself), the amount of lard is three times that of normal stir-frying, and I didn’t say how heavy it is.
2.
First make the water oil skin, put a little and a half lard in the container, add an appropriate amount of water, and sift the flour
3.
Stir the flour into a snowflake shape
4.
Then it is balled up with hands and kneaded into a smooth dough
5.
Then make the shortbread, sift the flour into the remaining lard, without adding water, just like the way of making the oil crust, knead it into a smooth dough
6.
Cover with plastic wrap and wake up for 30 minutes
7.
Divide the water and oily skin and shortbread into equal parts, knead round, roll the watery and oily skin into a leather, wrap the shortbread in and round it again. (Cheating, photos taken with a mobile phone, today I found that some pictures can not be displayed) will be wrapped with shortbread Roll out the water and oil skin into a beef tongue shape
8.
Roll up the bag and wake up for 15 minutes
9.
Rotate 90 degrees, then roll into a beef tongue shape in the same way, roll up and wrap with plastic wrap to wake up for 15 minutes
10.
Round the awake skin, roll it into a skin, and wrap it with sesame filling (the sesame filling is made by yourself and is made with cooked black sesame powder, honey and olive oil)
11.
Wrap the stuffing in like a bun, close the mouth and squeeze tightly
12.
Put the mouth down, slap the cake flat with your hands, use a knife to make three knives on the front, brush with egg liquid, and sprinkle with black sesame seeds
13.
Put it into the preheated oven, fire up and down at 180 degrees, in the middle layer, bake for 15 minutes, until the surface is golden and finished. (The filling method of red bean paste is the same as that of sesame paste)
Tips:
1. I don’t know if the temperature of each oven is different. According to other people’s prescriptions, it’s 190°C up and down for 20 minutes. It doesn’t work at all. It will bake. I use Galanz’s oven to bake at 180°C for 15 minutes. That's it. In short, let's use your own oven, check it frequently, and bake it until it is golden.
2. Because there is no scale, the proportion of flour is based on my feelings. It is enough to add the flour into a snowflake shape, and knead it for 5 minutes
3. I have never understood why other people have to divide it into water and oily skin and shortbread. I feel that the watery and oily skin is more water added than the shortbread. What is the difference? After doing it, I found that the difference is big. The skin with water is sticky, and the shortbread It's not sticky at all, hehe, what a long experience. For others, this may be pediatrics, but for me, a rookie who is baking for the first time, it is knowledgeable. It seems that there are a lot of things to learn, and I can only learn slowly. . .
