Glutinous Rice Wife Cake
1.
Preparation materials: water and oil dough: 80 grams of ordinary flour, 8 grams of lard, 20 grams of caster sugar, 36 grams of water, 8 grams of eggs;
Pastry dough: 64 grams of plain flour, 40 grams of lard;
Glutinous rice filling: 56 grams of glutinous rice flour, 55 grams of sugar, 88 water, 15 grams of sesame seeds, and 20 grams of vegetable oil;
Put all the ingredients of the water and oil dough in a basin, mix well and knead it into a smooth dough, then wake up for 15 minutes; put all the ingredients of the pastry dough in the basin, mix well and knead it into a smooth dough, then wake up for 15 minutes
2.
Divide the water and oil skin dough and the pastry dough into 12 portions each, take one water and oil skin dough and press it into a round crust
3.
Then wrap the pastry dough and round it; roll out the waking dough into an oval shape, and then roll it up from top to bottom; finish all the dough in turn, and let it rest for 10 minutes
4.
Roll out the rolled dough lengthwise again to form an oval dough, then roll it up from top to bottom; wake up for 10 minutes
5.
Put the water and oil of the glutinous rice filling into the pot, heat to a boil, then pour in the glutinous rice flour, sugar and sesame seeds, stir well, let cool and refrigerate for half an hour
6.
Take out the glutinous rice filling and divide it into 12 equal parts. Take one part of the dough and roll it into a round agent. Pack the glutinous rice filling and press flat.
7.
Put the wrapped greens on the baking tray with the mouth down, with a certain distance in the middle, which is good for even heating. Use a sharp knife to make three knives on the surface of the cake, and then brush the egg liquid and sprinkle with sesame seeds.
8.
After everything is done, preheat the oven to 200 degrees, bake for 20 minutes and the surface will be golden.
Tips:
1. Be sure to close the mouth tightly when the water and oily skin is wrapped in the pastry, otherwise it will be very easy to crack when the skin is rolled;
2. If there is a crisp phenomenon, you can sprinkle some flour on the chopping board to prevent stickiness;
3. It is best to wake up for a while after each roll up, which is conducive to crisping.
