Cantonese Wife Cake

Name: Cantonese Wife Cake
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g (water oil leather) High-gluten flour; 90g Shimizu; 12g egg; 25g (water oil leather) lard; 30g Powdered sugar; 160g (shortening) Low-gluten flour; 80g (shortening) Lard (puff pastry); 220g water; 100g White sugar; 60g Cooked black sesame; 70g Lard (filling); Some Cooked black sesame seeds (decoration)

by Dark blue millet porridge

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Wife cake is a traditional Han nationality specialty in Chaozhou, Guangdong. Wife cake is the most well-known cake with the least materials, the simplest workmanship and the most popular among the Guangdong Chaozhou moon cakes. According to legend, during the late Yuan and early Ming Dynasties, the rulers of the Yuan dynasty continued to collect various taxes from the people. The people were severely oppressed and plundered. Uprisings all over the country continued to flow. The most representative team was Zhu Yuanzhang. Zhu Yuanzhang’s wife Ma was a very clever man. At the beginning of the uprising, because of the raging wars and the lack of food, the army had to run around to fight, in order to facilitate the sergeants to carry dry food, so Ma thought The edible things such as wheat and winter melon were mixed together, ground into flour, made into cakes, and distributed to sergeants. Not only was it convenient to carry, but it could also be eaten anytime and anywhere, which was a great help to the marching war. Because the pie made with such a mess of things together is more unpalatable, so smart people update the method on the basis of this kind of pie, and finally people find that they use sugar winter melon, wheat flour, cake powder, caramel, sesame and other raw materials to make fillings. The cake made is very delicious, sweet and delicious, this is the ancestor of the wife's cake.

Cantonese Wife Cake

1. 1. Let's make the filling first! Pour water, sugar, and lard into the pot. 2. Bring to a boil on high heat, then turn to low heat. Immediately pour in all the glutinous rice flour and stir evenly quickly so that the glutinous rice flour and water are completely mixed and become a sticky filling. Turn off the fire. 3. Add cooked black sesame seeds and mix well

2. 4. Spread the fried stuffing flat on a plate, put it in the refrigerator for 1 hour, and refrigerate until the stuffing is not sticky. 5. Divide the frozen stuffing into 18 equal parts, knead round and set aside

3. 6. Put all the ingredients of the water and oil skin dough into the mixing bowl, stir with chopsticks into a large piece of cotton wool and knead it with your hands to form a non-sticky dough, which is soft and tough! After the dough is kneaded, put it in a fresh-keeping bag and proof it at room temperature for about 30 minutes! 7. Put the ingredients of the pastry dough, flour and lard into the mixing bowl. Mix the flour and lard and knead until it forms a dough. After the dough is kneaded, put it in a fresh-keeping bag and let it stand at room temperature for about 20 minutes!

4. 8. Divide the rested water and oil skin dough and pastry dough into 18 equal parts. 9. Take 1 piece of standing water-and-oil skin, flatten it into a circle, put the pastry dough in the center of the water-and-you skin dough, wrap it up, and place it with the opening facing down. 10. Roll the wrapped dough into an oval shape with a rolling pin. After rolling it out, roll it up from bottom to top

5. 11. Rotate the rolled dough at 90°C, flatten it by hand, roll it out again into an oval shape, and roll it up again from bottom to top. 12. As shown in the picture, roll all the 18 doughs and let them rest for about 15 minutes (don’t forget to cover them with plastic wrap!) 13. Take a piece of dough that has been set aside and roll it into a circle (the middle is thick and the surrounding is thick). Thin), put 1 piece of oil chestnut filling in the center and wrap it

6. 14. After wrapping, close it down, roll it into a round cake, and place it on a baking tray. Use a knife to make two cuts on the dough (need to cut through the dough)

7. 15. Brush a layer of whole egg liquid on the dough, and sprinkle some black sesame seeds. After making these, let stand for about 15 minutes, and preheat the oven at 200℃ for 10 minutes.

8. 16. Put it into the preheated 200℃ oven, and bake the middle layer for 10 minutes, then turn the baking tray around and bake for another 10 minutes, until the surface is golden.

9. 17. After the wife's cake is baked, let it cool down and put it in an airtight box for storage!

Tips:
Cutting the noodles is not only for aesthetics, but also for the heat inside the wife's pie to be released when baking, otherwise, the filling will easily burst out during baking.