1. Put the confectioner's sugar, salt, lard and water in a non-stick pan over high heat and bring to a boil.
2. Cook until the lard and sugar have melted, then turn to a low heat, and pour in glutinous rice flour, coconut and white sesame seeds.
3. Stir quickly and evenly until there is no dry powder, and finally reach the state of non-sticky and non-stick pan.
4. After the made fillings are allowed to cool, divide them into 10 equal parts and round them for later use.
5. Put the oily crust material into the bucket of the bread machine, kneading the dough for about half an hour, and the surface is smooth.
6. Mix the pastry ingredients evenly and knead them into a dough.
7. Divide the prepared oily skin dough and shortcrust dough into 10 portions. Remember to cover with plastic wrap to prevent the dough from drying out.
8. Take a portion of the oily crust and spread it flat, and pack a portion of the oily pastry.
9. Use the tiger's mouth to close the mouth, and then squeeze it firmly.
10. Wrap all the shortbread into the crust one by one.
11. Take a dough and roll it into an oval shape with a rolling pin.
12. Roll up from top to bottom.
13. Every dough is made so well.
14. Roll it out again into a strip.
15. Keep rolling.
16. Take a portion of the pastry and fold it in half, bring the two ends together in the middle, and then press.
17. Spread it out with your hands or roll it out with a rolling pin. The middle is thicker and the sides are thinner.
18. Use the tiger's mouth to close the mouth, squeeze it tightly, then turn it over and gently press it flat with your hands.
19. Put the wrapped wife's cake into the baking tray, close it down, and brush with egg yolk.
20. Use a sharp knife to cut the surface of the cake and sprinkle a little white sesame on it.
21. Put the wife cake dough into the middle layer of the preheated oven and bake at 180 degrees for about 20 minutes. After the surface is colored, you can cover it with tin foil to prevent the color from darkening.
22. Finished picture.
23. Finished picture.
Tips:1. The softness and hardness of the oily crust and the shortbread dough should be equal and soft enough so that it is easy to handle and won't break the crust.
2. If the filling is sticky, it is recommended to wear disposable gloves.
3. Please adjust the baking temperature and time according to the respective oven conditions. The recipes are for reference only.
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