Chinese Dim Sum Wife Cake

Chinese Dim Sum Wife Cake

1. Prepare the filling ingredients

2. Prepare water and oily skin ingredients

3. And shortbread ingredients

4. Pour water, sugar, salt, lard into the pot, boil over high heat, melt the sugar and oil, turn to low heat, add cooked glutinous rice flour, coconut and sesame seeds

5. Stir quickly until the mixture has no dry powder, and cool the filling out of the fire

6. Pour the water and oily crust materials into the bread machine and make the dough, or you can knead it by hand

7. At the same time, hand knead the pastry ingredients into a ball

8. Divide the agglomerated water and oily skin and shortbread into 20 portions, each with 18.5g of watery oily skin and 13.5g of shortbread.

9. Start to wrap the pastry: take a portion of the water and oily skin, press flat, and put on the pastry

10. Use your right hand to squeeze and close the mouth, and wrap all parts in turn

11. Close down and let stand for 10 minutes

12. Take a portion and roll it into a beef tongue shape

13. Roll up from top to bottom

14. Repeat steps 12 and 13, roll out completely, cover with plastic wrap and relax for 10 minutes

15. Roll it all out again, roll it up

16. Cover with plastic wrap and relax for 10 minutes

17. At this time, the cooled filling is equally divided into 20 portions, each is 18 grams (it is best to cut while it is warm. As shown in the figure: it cannot be kneaded into a circle after cooling)

18. At this time, the cooled filling is equally divided into 20 portions, each is 18 grams (it is best to cut while it is warm. As shown in the figure: it cannot be kneaded into a circle after cooling)

19. Put the ends together and squash

20. Roll out the pie crust thick in the middle and thin on the sides, put the fillings, and wrap them in turn with a tiger's mouth closing method

21. Place it on a non-stick baking tray, brush with egg yolk, cut with a sharp blade, and sprinkle with white sesame seeds

22. Put it in the preheated oven, 190 degrees for 18 minutes until the pastry is cooked through and the surface is golden yellow, out of the box

Tips:

1. Grasp the softness and rolling method of water and oily skin and shortbread
2. During the operation, the water, oily skin and shortbread should be covered with plastic wrap to prevent air-drying
3. Be sure to use the tiger’s mouth to push and close the mouth, and not to use the bun technique.
4. Use a sharp knife or blade to cut the mouth, and cut it as deep as possible, so that you can run out of air during baking to prevent bursting.
5. Mind the pros of lard, you can switch to butter, or corn oil, but lard shortening works best.