Crispy Wife Cake

Name: Crispy Wife Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 320g Low powder; 100g Glutinous rice flour; 120g Shortening; 100g Sugar; 60ml Salad oil; 100ml water; 50g Black sesame; 50g Jujube; 30g Coconut

by Monkeys who don't like peaches

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

The things that I have always liked to eat may be inherited from my father’s genes. My father also loves to eat things that are very fragrant, like fried or barbecued. As long as it is fragrant, I like it all, and those who come will not refuse it. I know I often eat it like this. The food is bad for your health, but you just can’t control your mouth! I saw the recipe of wife cake on this gourmet webpage one day (I don’t remember which master uploaded it, I’m so sorry), I tried to make it once, and after eating it, it smells so delicious, it’s out of control. , I always have to do so a few times a month, and my father said it's delicious. Some fillings don’t have as many fillings as uploaded online. I just use the materials available at home and make them into fillings according to my own preferences, but the main ingredients are not much different from the master’s, and the method is the same. Thanks again for uploading the wife’s cake. Masters! "

Ingredients

320g Low Powder
100g Glutinous Rice Flour
120g Shortening
100g Sugar
60ml Salad Oil
100ml Water
50g Black Sesame
50g Jujube
30g Coconut

Crispy Wife Cake

1. 100 grams of glutinous rice flour without water, put it in a microwave oven and turn on high heat for 2-3 minutes

2. Use 100 grams of glutinous rice flour, 50 grams of black sesame seeds (first microwave the sesame seeds for 4 minutes, the aroma will come out, and then put it in a food processor) 30 grams of coconut puree 50 grams of white sugar 80 grams add salad oil 60ml water 100ml knead into fillings

3. 120 grams of low powder, add 60 grams of shortening (I used 30 grams of lard, 30 grams of salad oil, heat and mix them together), knead it into a shortbread, cover it with a fresh-keeping mold, and set aside for 20 minutes.

4. 200 grams of low flour (if not available, use 160 grams of high flour and 40 grams of cornstarch instead), add 60 grams of shortening, 20 grams of sugar, and 100 grams of water, knead into a dough, wake up for 20 minutes

5. Divide the filling into 9 portions

6. Divide the shortbread into 9 portions

7. Divide the oil skin into 9 portions

8. Wrap a portion of shortbread with a portion of oily skin, like a round night, then flatten it with a rolling pin, roll it into a tongue shape, and roll it up from one end by hand