Crispy Wife Cake
1.
First, make the water and oily skin. Take 100 grams of all-purpose flour, 10 grams of lard, 10 grams of egg liquid, 10 grams of white sugar, and 45 grams of water and mix together to form a smooth and soft dough. Divide the dough into 16 equal parts, knead round, and relax silently for half an hour.
2.
Then make shortbread, take 80 grams of all-purpose flour and 50 grams of lard and knead them into a dough, divide them into 16 portions, and knead them into rounds.
3.
Use a rolling pin to roll out the water and oily skin, wrap the shortbread inside, and pinch tightly to close the mouth. The water and oil skin is bigger, thick in the middle and thin in the periphery.
4.
With the dough closed, roll it into an oval sheet with a rolling pin, and then roll up the dough.
5.
Roll the rolled up dough with its mouth down, roll it out with a rolling pin, and then roll it up again. Then, let it rest for half an hour, still covered with plastic wrap.
6.
Divide 300 grams of mung bean paste into 16 portions, and round them. The loose dough is flattened with the palm of the hand, and then rolled into a larger round crust with a rolling pin. After the mung bean filling is wrapped, the dough is closed down and gently flattened with the palm of the hand to form the prototype of the wife's pie.
7.
Spread a layer of egg liquid evenly on the surface of the cake, sprinkle some white sesame seeds, and cut twice on the surface of the cake.
It is necessary to cut the dough of the cake, so that not only the finished product is beautiful, but also the heat of the filling can be discharged during the baking process to prevent the cake from exploding.
8.
After preheating the oven at 200 degrees, the middle layer is baked for 15 minutes.
Tips:
When the dough is loose, cover a piece of plastic wrap to avoid air drying.
